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

Hazelnut Brownie Bites with Dark Chocolate Hazelnut Frosting


 
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.
Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.

What are your feelings on Valentines day? Do you love? Do you hate? Do you think its kinda a load of shite but jump at any opportunity to use heart shaped stuff and make everything pink? The last one is me. I often use it as an excuse to go somewhere yum for dinner (except we go the day before and call it ualentines day) but on the actual day my preferred activity is staying inside. 

I am all about the pink food and heart shaped sprinkles though, and figured it would be rude not to share this recipe for hazelnut brownie bites with you too, because they are perfect for loading up with all the sprinkles. Granted, they are probably a few bites each, but still so good.

These came about after Jill gave me the Dandelion Chocolate book for Christmas. In there is a recipe for homemade chocolate hazelnut spread. I've already made it twice, it's SO GOOD. The first time I made it I totally burnt out my food processor, but these things happen when you consistently use a 9 cup food processor like it's a commercial size. Don't do it. Or get a new food processor. I did. Anyway, because I doubled the recipe, even after I had spooned a lot of it into my mouth, I decided I should probably find something to put it in. 

The brownie part of this recipe is based on my very fave brownie recipe, which is from Sarah Kieffer's book. I dialed back the proportions a little to make it fit into my mini cheesecake pan, and then in place of some of the melted chocolate, I added the hazelnut spread. It makes them a touch fudgier, and the hazelnut flavour elevates the chocolate a little more. I then decided that I might as well double up on the chocolate hazelnut situation I already had, so swapped the chocolate out for more hazelnut spread in Thalia's Chocolate frosting. Then I loaded them up with some heart sprinkles. Because, Valentines day. Make these for someone you kinda like. It's roses and chocolate all in one go.

A few wee tips:

  • I have included a double batch quantity of the chocolate hazelnut spread, because if you're making the effort, you're going to want to have extra. Trust me on that one. It's great to spread on things, add to things, put in your mouth, etc. We made a version of my swedish cinnamon rolls with it the other day and OH GOODNESS I can't wait to share the recipe for those with you either.

  • I made these in a mini cheesecake pan, which is super fun because each individual brownie pops out. You could make it in a greased and lined 8" or 9" square pan, or it would work with mini cupcake or regular cupcake pans too - just make sure to adjust bake time accordingly.

 

 

Hazelnut Brownie Bites with Dark Chocolate Hazelnut Frosting

- Makes 12 -

Chocolate Hazelnut spread from Dandelion Chocolate, Brownies adapted from Sarah Kieffer, Chocolate frosting from Butter and Brioche via The Brick Kitchen

Chocolate Hazelnut Spread
280g (2 cups) raw hazelnuts
424g (1 1/2 cups) melted dark chocolate (at least 70%)
200g (1 cup) sugar
1 tsp kosher salt

Hazelnut Brownie Bites
60g (4 Tbsp) Unsalted butter
100g dark chocolate, chopped
180g Chocolate Hazelnut Spread
2 Tbsp Cocoa
80g all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
2 eggs, at room temperature
1/4 cup (60ml) neutral oil
135g (2/3 cup) sugar
38g (3 Tbsp) brown sugar
1 tsp vanilla bean paste

Dark Chocolate Hazelnut Frosting
260g unsalted butter, at room temp
200g powdered sugar / icing sugar, sifted
60g dutch cocoa, sifted
1 tsp vanilla bean paste
250g chocolate hazelnut spread
1-2 Tbsp cream, only if needed to thin the frosting (I didn't need)

Sprinkles to decorate, if desired 

- PROCESS -

CHOCOLATE HAZELNUT SPREAD

Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop. 

Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use. 

 

HAZELNUT BROWNIE BITES

Preheat the oven to 350˚f / 180˚c. Grease a 12 hole mini cheesecake pan or pan of choice with butter and set aside. 

In a small pan over low heat, combine the butter, chocolate, and hazelnut spread, and warm, stirring often, until everything is melted and combined. Set aside to cool slightly, then sift in the cocoa and mix to combine. 

In a small bowl, combine the flour, baking powder, and salt, and whisk to combine. 

In a medium to large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla bean paste. Whisk to combine. Add the cooled chocolate mixture, and stir well to mix. Add the flour mixture, and mix until combined and homogenous. 

Divide the mixture evenly, using a spoon or cookie scoop, between the 12 cavities in the pan. Place the pan on a baking sheet, and bake for 25-30 minutes, checking for doneness after 25, until a skewer comes out clean. Remove from the oven and allow to cool in the pan for 15 min before transferring to a baking rack to cool completely. 

DARK CHOCOLATE HAZELNUT FROSTING

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, 3-4 minutes. Add the powdered sugar, cocoa, vanilla bean paste, and chocolate hazelnut spread, and mix until smooth, scraping down the sides once or twice. If needed, add cream 1 tsp at a time to get the frosting to piping consistency. Transfer to a piping bag fitted with an open star tip (I used an ateco 826 tip). 

Pipe rosettes, swirls or blobs on top of each cooled brownie, and decorate with sprinkles if desired. 

Store in an airtight container. 

Hazelnut Brownie Bites with Dark Chocolate Hazelnut frosting. A dozen roses AND chocolate all in one go - you win valentines.