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 😀
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.
Chocolate Bundt Cake
- 2 cups (500 gr.) sugar
- 1 3/4 cups (430 gr.) flour
- 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
- 1 cup (250 gr.) Nutella
- 1/2 cup (125 gr.) butter
- 1 1/2 cup (375 gr.) powdered sugar
- 1-2 teaspoons milk
- Pre-heat the oven to 175 degrees Celsius.
- Mix all the dry ingredients, like the flour and cocoa. (the first half of the recipe).
- 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.
- Beat with an electric mixer for 2-3 minutes at medium speed. Mine has levels 0-5, so I stayed on 3.
- 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.
- 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.)
- Pour the batter into the pan and bake for 50-55 minutes.
- When finished, allow it to cool for 15 minutes before you remove it from the cake pan. Then cool completely.
- Mix all the frosting ingredients until you have a creamy frosting.
- Frost your cake and enjoy!
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!