Black Magic Cake
Do you love the intense flavor of dark chocolate? If you do, You’ll love this dark chocolate cake.
Do you love the intense flavor of dark chocolate? If you do, You’ll love this dark chocolate cake.
This delicious Bundt cake is so moist. Instead of butter, I used extra virgin olive oil. The flavor of this cake is fantastic and healthier than most cakes made from butter.
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.
The sweet creamy Nutella drizzle finds its purpose when poured over this luscious chocolate bundt cake.
For The Cake:
Preheat the oven to 350°F.
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.
While the chocolate is cooling, Combine the sugar, baking powder, baking soda, salt, and flour into a mixing bowl
Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until combined.
In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. add to the chocolate batter, stirring until combined.
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.
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