Nutella Drizzled Bundt Cake

This Nutella Drizzled Bundt is made up of an intense chocolate cake and a luscious Nutella cream drizzled down the sides. A cake perfect for all seasons.
I am a HUGE chocolate fan, with an emphasis on chocolate cake. I find few things more comforting than a slice of decadent chocolate cake.

We made this cake today and I have to admit that our plan was to make a spice cake but after a little persuading, my sweet husband agreed to a chocolate cake instead.

We love to bake together and do it often. I remember early on when we tried to work together in the kitchen, it usually ended in disaster. Cooking/ baking, like other areas of a relationship it’s about given and take.

We now know each other’s strengths and play to them, After years of practice, we work well together.

This sinful Nutella drizzled cake is incredibly delicious. The drizzle soaks into the cake, forming an amazingly moist and nutty topping. We prepared the cake in a Bundt cake and poured the Nutella cream on top and let it run down the sides.

Bake this cake for a birthday party or take it along to a potluck dinner. Everyone will thank you, and ask for the recipe.

If you make this beautiful cake, and you should! Make sure to snap a photo and post on Instagram and use #dougbakes. Comment below and join the fun.

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Nuttela Drizzled Chocolate Bundt Cake

The sweet creamy Nutella drizzle finds its purpose when poured over this luscious chocolate bundt cake.  

Course Dessert

Cuisine American

Keyword bundt cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Doug Bakes Staff

Ingredients

• 1/2 cup brewed coffee
• 1/2 cup milk
• 16 tablesppons unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups flour
• 2 teapsoons vanilla extract
• 2 large eggs
• 1/2 cup cup sour cream, full-fat

Nutella Drizzle Ingredients

• 3/4 cup Nutella Hazelnut Spread
• 1/2 cup heavy cream
• 1 teaspoon coarse sea salt

Instructions

1. For The Cake:

   Preheat the oven to 350°F.

2. Place the coffee, butter, and cocoa in a medium saucepan. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let cool for 10 minutes.

3. While the chocolate is cooling, Combine the sugar, baking powder, baking soda, salt, and flour into a mixing bowl 

4. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until combined. 

5. In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. add to the chocolate batter, stirring until combined.

6. Grease a 10- to 12-cup Bundt pan, preferably non-stick. 

   Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After another 5 minutes, lift the pan off the cake. Let the cake cool completely before drizzleing