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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