Nutella Chocolate Bundt Cake
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This is going to be your new favorite cake recipe. This Nutella Chocolate Bundt Cake drizzled with a Nutella Chocolate Ganache makes for happy faces all around. Everyone loves Nutella!
Start with a luscious chocolate bundt cake, kick it up with Nutella and melted chocolate, and bake it up. Once it’s cooled glaze it with an easy, but classy Nutella Chocolate Ganache!
If you’re looking for MORE tasty bundt cake recipes then you need to try this Oreo Bundt Cake recipe from Level Up Bakes.
What can Go Wrong With a Bundt Cake?
One of the biggest problems with bundt cakes is THEY CAN STICK in the pan. You must, and this is required, grease the pan well. Like you need to use more than you ever thought to keep your cake from sticking.
You can use Crisco, or butter to grease up the pan. To see if you missed any spots on the cake pan you can normally use a dusting of flour. The flour sticks to the butter or grease and it will highlight missed spots.
BUT if you’re making a chocolate cake you can just as easily use unsweetened cocoa powder to dust the pan and look for missed spots. Flour in the pan of a chocolate cake CAN leave a white dusting on the outside of the pan.
What Do I Need to Make This Chocolate Bundt Cake?
- Cocoa Powder
- All-Purpose Flour
- baking powder
- baking soda
- salt
- unsalted butter
- sugar
- eggs
- vanilla
- sour cream
- Nutella
- baking chocolate (to melt), you need to use real chocolate baking bars NOT chocolate chips for the best results!
- whipping cream
How to Keep Your Ganache from Running off the Cake
Adding ganache to a bundt cake is easy! One of the things that people can worry about, and I did worry about was how to keep the ganache ON THE CAKE. Meggan from Cooking On Caffeine gave me this tip and it has changed my ganache dripping life!
To test the ganache to see if it’s ready to be poured on a cake without it running right off you’ll need a spoon and a butter knife or an offset spatula. Hold the butter knife held straight up in your hand, drip some ganache down the blade, when it dribbles down but doesn’t run right off it’s ready to go on the cake!
More Favorite Bundt Cakes Recipes!
- Strawberry Bundt Cake–a sweet bundt cake with a strawberry swirl
- Pumpkin Bundt Cake with a Cream Cheese Swirl–a seasonal pumpkin cake with a cream cheese swirl
- Christmas Eggnog Bundt Cake–a gorgeous bundt cake that’s perfect for Christmas with the addition of eggnog!
- Apricot Nectar Bundt Cake–apricot IN the cake and then it’s topped with apricot glaze!
Nutella Chocolate Bundt Cake
Equipment
Ingredients
Nutella Chocolate Bundt
- 2 1/4 cup all-purpose flour
- 1 cup Hershey’s cocoa powder
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cup sugars
- 4 large eggs
- 1 tsp vanilla
- 1 cup sour cream
- 1/4 cup nutella
- 6 ounces semi-sweet baking chocolate
Nutella Ganache
- 6 ounces semi sweet baking chocolate
- 1/4 cup nutella
- 1/2 cup heavy whipping cream
Instructions
- to make the cake: preheat the oven to 350° grease your bundt pan very well so it won't stick
- whisk the flour, cocoa powder, baking powder, baking soda, and salt together, set aside
- in the bowl of a stand mixer cream the butter, Nutella, and sugar until light and fluffy
- beat in the vanilla
- beat in the eggs one at a time until fully incorporated
- beat in the melted chocolate
- alternate adding the dry ingredients and the sour cream to the egg mixture, mix just until smooth
- scrape in the prepared bundt cake pan
- bake in the preheated oven for 55-65 minutes or until a toothpick comes out clean
- cool in the pan for 20-30 minutes then turn the pan over and gently ease the cake out of the pan
- cool completely
- make the ganache by warming the cream just until it almost boils, and then pouring it over the chocolate and Nutella, stir until the chocolate is melted and the ganache is smooth
- cool just until it's able to be poured without it running off the cake immediately, read the notes on how to do that below
