Nutella Chocolate Bundt Cake


 
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake

I think it’s safe to say that bundt cakes and I are friends now. Although they can be a wee bit tricky to get sorted recipe testing wise (the last few have really taken me for a run), they are so satisfying once the recipe is nailed - the pan does all the fancy work for you, and they are often fairly uncomplicated to make (I have a few doozys coming your way though), which makes them a great back pocket recipe if you need to make something in a pinch. They also make a solid amount of cake - a bundt cake usually serves at least 8-10 people, or my full sized husband over the course of a few days, who seems to eat baked goods as if i’ve never baked for him before.

This is a pretty simple chocolate bundt cake. I took King Arthur’s recipe, which I have made a few times, and made a few tweaks - upping the cocoa a touch and adding in some Nutella. The recipe is the perfect density, and is nice and moist from the sour cream in the recipe, and the chocolate really shines from the addition of strong coffee. The Nutella lent another layer of fudginess, which was the perfect finisher. It’s not overly forward on the Nutella flavour but - this cake doesn’t need a glaze, although Rich would like me to tell you that he made a double of this icing recipe, spread it on thick, then drowned it in sprinkles and it was amazing, even if it does feel like your teeth are going to dissolve from the sugar. I added chocolate chips the first time and definitely don’t recommend it - they all sink and things get super weird.

I used this pan for this cake - I love the pattern on it, and the cake released easily. Any 10 cup bundt pan will work though! I find that the key to the cake releasing nicely is to grease the pan well (the baking spray with flour in it works a charm), and using a recipe which is dense enough. I’ve had some shockers with testing and the recipe not being dense enough - there’s nothing that bums you out more than half the cake still being in the pan.

A few wee tips:

  • I used two shots of coffee for the recipe because I wanted the coffee to really help the chocolate shine - I just used a nespresso machine and did two long shots. Make sure that you weigh it to make sure it’s the correct quantity.

  • I used regular nutella in this, but if you have the time, a homemade chocolate hazelnut spread would be so good, or any other nutella alternative! You can also absolutely leave it out if you want!

  • Another key to getting the cake to pop out nicely is the cooling time. 10 minutes is perfect - set the timer when you bring the cake out of the oven, then carefully turn it out onto a rack and let it cool completely.

  • I like to let the batter sit for 5 mins in the bowl to help release any additional bubbles. During this time I grease the pan - you don’t want to grease too early, or the baking spray will settle in the grooves of the pan. I then give the bowl a good rap on the counter a few times to remove any air bubbles, then transfer to the cake pan and give it another good rap.

 

 

Nutella Chocolate Bundt Cake

- Makes one Bundt Cake, Serves about 10-12 people

Recipe adapted from King Arthur Flour

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
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt


- PROCESS -

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.

Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake

Tiramisu Sheet Cake


 
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu
Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu

Hiiii! We have popped up to Hudson for a long weekend, which is the best thing ever. I don't like driving in the city / America in general unless I really have to - It's on the wrong side of the road for my little brain, and I find it all a bit stressful, so it's so nice having Mum here and being able to sneak away for a little bit! 

I am just popping in quickly to share this recipe for Tiramisu Sheet Cake! Jase (Jase, hurry up and get your blog going!), whipped it up the first day we baked together, when we made these Creme egg macs. We were going to make lunch, but ended up making this sheet cake, which resulted in a delicious yet horrific sugar coma for the both of us. 

This was my first sheet cake, and it definitely won't be my last! I've been wanting to make one for a while now after seeing all the beautiful ones Adriana makes. I'm also dying to make a 'snack cake' because I think that calling a cake a 'snack cake' just because it's square is the most hilarious thing ever.

We kept this one pretty simple - started with my fave vanilla cake from the Ovenly cookbook, adapted slightly to fit in a 9"x13" dish, then just soaked it with strong coffee as soon as it came out, then once cool, loaded it up with a lush mascarpone frosting and dusted it with cooca. It was the perfect afternoon pick-me-up - so good that I had to ditch all the leftovers and leave with Jase because I certainly couldn't be trusted around them. Sheet Cakes for the Win. 

This recipe is part of a super fun coffee blog collab, organised by the lovely Nate of Terminatetor Kitchen. You can check out all the other blogger's recipes in the links at the end of this post, or follow along on IG with the hashtag #VirtualCoffeeParty2018.

A few wee tips:

  • We didn't use enough coffee the first time around! I would recommend using approx a cup, maybe even a little more if you are super into coffee. It feels like all you are doing is making the cake really yuck and soggy, but I promise it is soaking in and becoming super yum! You can see in one of the side on photos - nowhere near enough of the coffee soaked in, so it definitely needs to be increased (i've included the increased amount in the recipe)

  • If you wanted to make this boozy, you could absolutely add a little alcohol to the coffee soak.

  • The Mascarpone frosting will seem like a huge amount, but it all spreads out nicely - the cake needs more than it looks to be nicely covered!

  • We actually flipped the cake upside down out of the tin, and soaked and frosted the bottom, so that we had a perfectly smooth surface to work with. You don't have to do this, but it worked well for us!

  • I use this pan for so many things - I love it so much, because it is super sturdy and the sides are perfectly straight.

 

 

Tiramisu Sheet Cake

- Makes one 9"x13" cake - serves approx 12 -

Cake Recipe adapted from Ovenly

Vanilla Sheet Cake
375g (3 cups) cake flour (To make this, replace 2 Tbsp of each cup of flour with corn starch)
1 1/2 Tbsp (18g) Baking powder
1 tsp salt
1 1/8 cups (270ml) heavy cream, at room temperature
3/4 (180ml) greek yoghurt
1 1/2 tbsp vanilla bean paste
375g (1 1/2 cup plus 2 Tbsp) Sugar
3 sticks (340g) butter, at room temperature
5 large eggs, at room temperature

Coffee Soak
1 1/4 cups strongly brewed coffee, cool

Mascarpone Frosting
Three 225g (8oz) containers (675g total), mascarpone
170g cream cheese, at room temperature
1/2 tsp salt
1 tsp vanilla bean paste
80g (1/2 cup plus 2 Tbsp) powdered sugar, sifted

Cocoa powder to dust

 

- PROCESS -

VANILLA CAKE
 

Preheat oven to 350f/180c. Grease and line a 9"x13 rectangular baking tin.

In a large bowl, sift together the cake flour, baking powder and salt. In a second bowl, combine the cream, yoghurt and vanilla paste. 

In the bowl of a stand mixer fitted with the paddle attachment (if you have the attachment with the blade it is great for this) or using an electric hand mixer, beat the butter and sugar on high for 5 minutes until pale, light and fluffy. Add the eggs one at a time, scraping the bowl down well after each addition. 

Turn the mixer off, and add a third of the flour mixture. Mix until just combined, then add half of the yoghurt/cream mixture. Mix on low. Add the second third of the flour mixture, followed by the remaining liquid, and finishing with the rest of the flour. Mix on low until just incorporated. Take care not to overmix. 

Scrape the batter into the prepared tin. Bake for 40-45 minutes, or until a skewer comes out clean and the cake is golden brown.

Cool 20 minutes in the pan, then turn out upside down onto a baking rack. Poke lots of holes in the cake using a toothpick or skewer, then liberally brush the coffee over the cake, until you have used it all. Allow to cool completely.

FROSTING AND ASSEMBLY


Place the mascarpone, cream cheese, salt and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until well combined and creamy. Add the powdered sugar and mix well to incorporate.

Spread the frosting thickly onto the cake, using an offset spatula to create swoops in the frosting. Dust with cocoa powder. 

Store leftovers in an airtight container in the fridge.

 

Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu

Chocolate stout cookies with coffee german buttercream


 

We are on the home stretch on our time in NZ! And OH MAN I am not looking forward to going back to NYC. I love our life there, but there's just something about New Zealand thats so much more 'home'. Hopefully if we get all of our ducks in a line we can move home in a few years - we have already put some of the wheels in motion in order to move so the next few years will be focussing on getting everything together to make the move. We met with a mortgage consultant today - even though we are married, live in a different country and have a business, the concept of borrowing money feels like EXTREME adulting in comparison! It also gives me a great excuse to look at real estate on the internet, which is easily one of my favourite activities, along with making pinterest boards about my future kitchen! 

Another thing that has been so amazing about being home is the food. The first week was filled with fresh fruit, real fruit ice cream and all the things we had missed, then I went down to Wellington for a few days. For those not from New Zealand, Wellington is the capital city, and has an amazing food scene. I was staying with a friend who is just as interested in eating as I am, so we had an incredible time trying all of the new places that have popped up since I was here last! 

While I was there I was also lucky enough to be a small part of a pretty awesome collaboration that was happening! If you haven't heard of the shoe brand Allbirds, you owe it to yourself to do a sneaky wee google. They are a San Francisco / New Zealand based business who make crazy awesome shoes from Merino wool! I have a couple of pairs - they are crazy comfy, and the companies morals and ethics are incredible. I was lucky enough to come across the lovely Lucy on Instagram, and after a bit of back and forth we worked out that we would both be in Wellington at the same time so should probably do something exciting together! 

Allbirds did a special collaboration with three amazing Wellington based businesses - Coffee Supreme, Wellington Chocolate Factory, and Garage Project Beer. They had a bunch of events, and designed a shoe inspired by each company! I was there for the launch party right at the beginning, which was a huge amount of fun. My wee contribution was to design a cookie recipe which would be the takeaway 'goodie bag' of the evening - something which encompassed all three of these companies and the amazing product that they create. 

And this was the result! I went with a dark chocolate cookie, which has a solid amount of dark beer in it, making it soft and almost whoopie pie-ish, sandwiched together with a coffee infused german buttercream. The cookie is rich and dark, with a teeny hint of beer, and the buttercream is not too sweet and silky in texture, so ties everything together perfectly. I developed the recipe and then Lucy had a local bakery in Wellington make them. This was my first time developing a recipe for someone else to make on a large scale so I was a little nervous but they turned out amazingly! 

Thanks so much to Allbirds for having me! I had the best time ever. 

 

 

Chocolate stout cookies with coffee german buttercream
- Makes approx 12 sandwich cookies - 

Cookies

1 1/2 cups (375ml) stout beer
10.5 oz/300g Dark Chocolate, chopped
1 cup (160g) All-purpose flour
1/2 tsp baking powder
1/2 tsp salt
115g unsalted butter, at room temperature. 
3/4 cup (150g) packed brown sugar
1 tsp (5ml) vanilla extract
1 egg plus 1 egg yolk 

Coffee german buttercream

1 cup (250ml) whole milk, plus extra to top up if necessary. 
30g fresh coffee beans, coarsely ground
3/4 cup (150g) sugar
2 1/2 Tbsp (20g) cornflour
1 egg
1 egg yolk  
1 lb/450g unsalted butter, at room temperature. 

 

- PROCESS -

COOKIES

In a medium pot, heat the stout over medium heat. Simmer for 5-10 minutes watching closely to ensure that it does not boil over, until it has reduced to half a cup. Set aside to cool. 

Place the chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted, taking care not to get any water in the chocolate. Remove the bowl from the pot, and set aside to cool. 

In a small bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a stand mixer, or using an electric hand held mixer, beat the butter and brown sugar until pale and fluffy, 3-4 minutes. Add vanilla, egg and egg yolk, and beat well. Add melted dark chocolate and beat until incorporated, scraping the bowl down well.  With the mixer on low, add a third of the flour mixture, alternating with half of the cooled stout and repeat, starting and ending with the flour mixture. Mix on low until well incorporated, being sure to scrape down the sides and bottom of the bowl well. Chill the mixture for approximately an hour, or until firm, stirring every 15 minutes or so to ensure that it cools evenly. Toward the end of the hour, preheat the oven to 350˚f/180˚c and line three baking trays with parchment paper. 

Using a cookie scoop (I use a #30 / 1.5 Tbsp size), Scoop out mounds of dough onto the prepared baking tray, leaving about 10cm between each one to allow for spreading. Bake for 10-12 minutes, or until the cookies are set. Cool on the tray for 15-20 minutes before transferring to a cooling rack to cool completely. 

BUTTERCREAM

In a medium pan over a low heat, heat the milk until it is almost boiling. Remove the heat, add the coffee, and steep for 20 minutes. Strain through a very fine mesh strainer, and return the infused milk to the pot, topping up to make one cup if necessary. Return to almost boiling.

In a large bowl, combine the sugar, cornflour, egg and egg yolk, and whisk to combine. Whisking constantly, pour half of the hot milk mixture into the sugar and egg mixture. Whisk until combined, then return to the pot with the rest of the milk. Whisk continuously until the mixture thickens, then cook for one minute, stirring constantly. Transfer to a bowl, place plastic wrap on the surface, and leave to cool completely, using an ice bath to speed up this process if necessary. 

In the bowl of a stand mixer fitted with the whisk attachment, whisk the cooled pastry cream mixture until it is smooth and creamy. With the mixture on high, add the butter a chunk at a time, and mix until the buttercream is homogenous and smooth. Swap the mixer to the paddle attachment and beat for 1-2 minutes until creamy and silky. 

ASSEMBLY

 

Using an offset spatula or a piping bag fitted with a round attachment, place a small amount of buttercream on one cookie, and top with another, pressing lightly to stick. Chill, removing from the fridge approx 45 minutes before serving.