Are you prepared for the most super rich and delicious chocolate cake ever? This recipe for Nutella and Chocolate Bundt Cake is super easy and a real crowd-pleaser, for a wow factor at any party! With the use of full fat yoghurt in the mix, the cake stays nice and moist for a good couple of days, so you can make in advance without having the pressure of turning it out on the day!
Another ingredient to keep it nice and moist, a whole lot of Nutella. It looks a lot to be adding but this cake will serve about 10-12 or 3 depending on how greedy you are!
Bundt tins do all the work to make a standard cake mixture seem extra flouncy with its intricate shape. But it comes with a risk factor if you don’t butter the tin well even with a non-stick coating the cake is going to stick. Read on below to some tips to make sure your beautiful creation comes out in one piece!
I served this cake for Easter weekend so wanted to be a bit extra and over the top with the decorations, with a crown of golden lustre Ferrero Rocher chocolates and a chocolate icing. You can mix up the decorations, Easter eggs, sprinkles or keep it plain with the icing. The cake is fairly rich so didn’t want a lot of icing to add to the sweetness but you could easily double up the quantities if you want to completely cover the cake.
A few pointers whilst making the bundt –
- Well butter the whole tin, take your time to get every little curve and nook
- Can use a light dusting of flour or cocoa on top of the butter coating if concerned, I just buttered mine. You might see some of the flour on the cake surface after baking though.
- If it’s an old tin or very decorative you might want to buy some Cake Release to help the cake on its turn out
- Don’t try to turn the cake out straight from the oven onto a cooling rack. Leave for 10 minutes in the tin, then turn out to cool completely.
- 225g Unsalted Butter, cut into small cubes
- 75g Cocoa Powder, not hot chocolate mix
- 200g Nutella
- 240g Hot Espresso or Strong Coffee
- 2 Large Free Range Eggs
- 1 tsp Vanilla Bean Paste
- 115g Full Fat Plain Yoghurt
- 275g Plain Flour
- 300g White Caster Sugar
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp salt
For Decorating –
- Preheat the oven to 180°C.
- In a medium sized mixing bowl, add the butter, cocoa, and Nutella. Pour the coffee over, and whisk to combine until smooth and all of the butter is melted. Set aside to cool slightly, then add the full fat yoghurt, eggs, and vanilla, and mix well to combine.
- In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine – use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl.
- Leave the batter to sit in the bowl for 5 minutes. During this time, rub extra unsalted butter all over the inside of an 10 cup bundt pan.
- Tap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then tap one more time. Place onto a sheet pan.
- Bake the bundt cake for 55-60 minutes, testing for doneness after 45 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. If the top is browning too soon cover the top with parchment paper and drop the temperature to 160C. Until the skewer comes out clean.
- Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
- To decorate, in a small bowl mix the icing sugar and cocoa powder, whisk a splash of milk in and add enough to have a thick pouring consistency so it doesn’t run off the cake.
- In a bowl, place the unwrapped Ferrero Rocher and sprinkle over the golden lesture and swirl the bowl around to coat the chocolates lightly in gold. Place on top of the icing evenly on top of the cake. Leave to set.
- Category: Chocolate, Nutella
- Method: Baking
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