Chocolate Bundt Cake with Nutella Frosting

Hello everyone!

As I’ve had a busy week, I sadly haven’t been able to bake since last Monday, when I made a marble bundt cake. Now that my schedule is more free again (yesterday my only class got cancelled!), I was finally able to bake again! I was rather conflicted as to what I should try out, but in the end I opted for a chocolate bundt cake with Nutella frosting. Basically, heaven for chocolate lovers! Fun fact, I used to eat so much chocolate that my mom bought me a mug with ”chocaholic” written on it πŸ˜€

I found the chocolate cake recipe from the Hershey’s website, which conveniently provides several alternatives. For example, you can even use this recipe to make cupcakes or a 3-layer cake, so check the page for more information. Naturally, the recipe calls for Hershey’s cocoa, which I never have here in Turkey, so I used some regular cocoa from the supermarket. The Nutella frosting was something I had tried out a week earlier, when my friend requested a birthday cake (my first order!!), which I absolutely loved. By the way, the Hershey’s website also has a Hershey’s chocolate frosting recipe.

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The cake I made for my friend

Chocolate Bundt Cake

  • 2 cups (500 gr.) sugar
  • 1 3/4 cups (430 gr.) flour17901962_10155313676619575_1436216882_o.jpg
  • 3/4 cups (180 gr.) cocoa
  • 2 teaspoons vanilla
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup (250 ml.) milk
  • 1/2 (125 ml.) cup vegetable oil
  • 1 cup (250 ml.) boiling water

Nutella Frosting

  • 1 cup (250 gr.) Nutella
  • 1/2 cup (125 gr.) butter
  • 1 1/2 cup (375 gr.) powdered sugar
  • 1-2 teaspoons milk
  1. Pre-heat the oven to 175 degrees Celsius.
  2. Mix all the dry ingredients, like the flour and cocoa. (the first half of the recipe).
  3. Add in the wet ingredients. I first mixed with a spatula, so that I wouldn’t have flour flying in my face, and then used an electric mixer.
  4. Beat with an electric mixer for 2-3 minutes at medium speed. Mine has levels 0-5, so I stayed on 3.
  5. Add in the boiling water and beat with an electric mixer until everything is well-integrated. The batter is meant to be thin but not like complete water.17888616_10155312885669575_888341652_n.jpg
  6. Butter and flour the bundt cake pan. (For beginners, this means that you first butter the pan, and then add some flour – the flour will stick to the butter and you will have a thin layer. Tap out any excess.)17858758_10155312885734575_1316492471_o.jpg
  7. Pour the batter into the pan and bake for 50-55 minutes.17887211_10155312885774575_1388667590_o.jpg
  8. When finished, allow it to cool for 15 minutes before you remove it from the cake pan. Then cool completely.
  9. Mix all the frosting ingredients until you have a creamy frosting.
  10. Frost your cake and enjoy!

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I kept it overnight in the fridge and I must say it is absolutely delicious! Since the frosting is a mixture of ingredients, the taste is not too heavy of Nutella. Also, the cake itself is quite soft on the inside, so it’s a wonderful combination. As you can see, I also decided to add some chocolate hearts I forgot I had. By the way, I am aware my frosting isn’t smooth, but I desperately need a frosting knife. For now, I use a long spatula, which is too thick.

Let me know if you try this recipe and feel free to share some with me! I always struggle finding recipes to try out.

Until next time!

– Zi

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