Nutella Chocolate Bundt Cake
- 225g butter, cut into small cubes
- 75g dutch process cocoa
- 200g Nutella or other chocolate hazelnut spread
- 240g hot, strong coffee (I used two long Nespresso shots - weigh to ensure that it is correct quantity)
- 115g sour cream or full fat yoghurt
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 300g sugar
- 275g all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- Preheat the oven to 350°f / 180°.
- 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 sour cream, 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, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.
- Rap 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 rap one more time. Place onto a sheet pan.
- Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).
- Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
- Dust with powdered sugar if desired. Store leftovers at room temperature in an airtight container.
Recipe adapted from King Arthur Flour