Chocolate bundt and a little party
Time to move on
Sometimes I struggle moving on. Having a hard time letting go of something that was once so loved and so well maintained. But as with all things in life, sometimes it is best to move on and start something new. And that is why today I present this brand new blog. Fun, food and travels. Maybe not a very original name, but it pretty much sums up what you will find here.
I could have build further on In Simone’s Kitchen which is the blog I am stopping with right now. I could have done that, but for some reason it just didn’t click. Everytime I wrote a new blogpost 2 people read it. While the older posts are still getting a lot of traffic. But that is not what you want right? Yes, sure it helps to have a few golden oldies, but if no one is interested in the new content you create what is the point? I previously thought about stopping with In Simone’s Kitchen and started a new one but was limiting myself with the content. Limits and me just don’t work together. 🙂
Three to one
In Dutch I maintain a crazy number of three different blogs. I wanted to combine all those three into one here. Which means you will find a variety of topics here. And I will not be limiting myself to anything. So instead of starting three different ones, it will just be this one. It might not be attracting any traffic at all or it might be hugely popular. In any case it will be uniquely mine…
So welcome here and to celebrate I offer you a piece of this delicious chocolate bundt cake with hazelnuts and almonds! Enjoy and hope to see you again someday! (I’ll be working on some options to subscribe. For now the facebook page is your best bet. Name will be changed soon!)Print
Chocolate bundt cake with hazelnuts
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 people
- Category: Desserts
- 300 gram self raising flour
- 220 gram sugar
- 3 tbsp cacao
- 185 gram butter unsalted, melted
- 310 ml yoghurt
- 3 eggs
- 1 tsp vanilla extract
- 100 gram hazelnuts chopped
- 75 gram almonds roasted and chopped
- icing sugar to serve
Preheat the oven to 180˚C. Make sure you grease the tin with melted butter in every nook and cranny and dust with a little flour, Tap out all the excess flour and set aside.
Add the selfraising flour, sugar, cacaopowder and salt together in a bowl and mix.
In another bowl mix the yogurt, eggs and vanilla. Whisk and than add to the dry ingredients
Add the melted butter as the last ingredient and stir through until smooth
Add your chopped nuts, briefly mix and pour into your bundt tin
Bake in the oven for 40 minutes or until a skewer comes out clean when inserted. Leave to stand for 10 minutes before turning out onto a cooling rack
I used a 3 liter bundt tin for this cake. Letting the cake cool before turning out is essential to getting it out in one piece! Do not be too impatient!