Nutella Swirl Cake

Ingredients

• 225 g margarine
• 450 g caster sugar
• 4 eggs
• 1 tsp vanilla extract
• 350 g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250 ml hazelnut yogurt
• 100 g milk chocolate chips
• 50 g chopped hazelnuts
• 150 g Nutella
• Spray oil
• 175 g Nutella
• 1 roasted chopped hazelnuts
• Ferrero Rochers ((optional))

Instructions

1. 1

   Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and spray a 2.4L/10 cup/10 inch bundt tin with oil

2. 2

   Cream the butter and sugar until pale and fluffy

3. 3

   Add the eggs one at a time, beating well after egg and then add the vanilla extract

4. 4

   In a different bowl, mix the flour, bicarbonate of soda, salt, chocolate chips and nuts

5. 5

   Add the flour and other dry ingredients and mix until just combined

6. 6

   Add in the yogurt and mix to combine, don't overmix

7. 7

   Pour 3/4 of the mix into the prepared tin

8. 8

   Spread the Nutella over the cake mix. If you mix it with a spatula in a bowl first this makes is easier to spread. Keep the Nutella away from the edges of the cake

9. 9

   Cover with the remaining mix and spread evenly

10. 10

    Bake in the centre of the oven for 50 mins to 1 hour until a skewer comes out clean

11. 11

    Leave the cake to cool for 30 minutes, then remove from the tin

12. 12

    Allow to cool completely

13. 13

    Melt the Nutella for 20-30 seconds in the microwave

14. 14

    Pour over the cake and sprinkle with chopped roasted hazelnuts and decorate with Ferrero Rochers