Moist chocolate cake is cloaked in a whipped Nutella cream for a dessert that is decadent for the fanciest of soirees, but also easy enough for any occasion.

There is a passage in the City of Ashes by Cassandra Clare, "Fate is never fair. You are caught in a current much stronger than you are; struggle against it and you'll drown not just yourself but those who try to save you. Swim with it, and you'll survive."

Your fate is inevitable, but it's a strange thing to say so assuredly when you don't know what you're destined for. So basically, you're whole life you are destined in uncertainty. Can you change it? Yes. Can you avoid it? No. But how do you change a fate you're unsure of?

There is another saying and it goes something along the lines of, "You often meet your fate on the road you take to avoid it."

I can't necessarily say I avoided anything in particular, but life certainly had plans of its own for me. I realize some aren't as lucky, but I did stumble on to a career path completely different from the one I had imagined for myself and ended up loving it.

Pietro Ferrero, an Italian baker in the 1940s, set out to make a cheaper alternative to chocolate during WWII. So, he combined hazelnuts with cocoa and made what is now known today as Nutella. Who knew at the time, in a desperate attempt to substitute chocolate, Ferrero would create perhaps the most popular and most beloved creation celebrated throughout the world? Which just goes to show how fate has a mind of its own.

That my friend brings us to today's recipe. Mom and I are pleased to be hosting this month's #BundtBakers, a group we have been with for a quite some time now. In case you couldn't guess already, this month's theme is Nutella.

Mom took the reigns of this project and created one of the most delicious chocolate cakes I've had in quite some time. The end result was a stunning, ultra-moist cake. I finished it off with a Whipped Nutella Cream. The airiness of the frosting plays really well into this cake and compliments its light texture.

Chocolate Bundt with Nutella Cream #BundtBakers

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Author: Living the Gourmet
Total Time: 55 minutes
Yield: 1 bundt cake 1x

Print Recipe

Ingredients

Units Scale

1 cup unsweetened cocoa
1 tbs. instant coffee
2 cups boiling water
2 3/4 cups flour - sifted
2 tsps. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup unsalted butter - softened
2 1/2 cups sugar
4 eggs
1 1/2 tsps. vanilla

For the Nutella Cream:

1 cup heavy cream
3 tablespoons Nutella
1 teaspoon unflavored gelatin
3 teaspoons water

Instructions

For the Chocolate Bundt:

Preheat Oven 350 degrees F:
Combine cocoa and instant coffee in a medium sized bowl.
Add boiling water to the cocoa and instant coffee and carefully whisk until smooth. Cool the mixture down completely.
Sift together the flour, baking soda and salt.
In a large bowl, beat together at medium to high speed, the butter, sugar, eggs and vanilla until light and fluffy. This will take 3 – 5 minutes.
At a low speed, beat in the flour mixture, alternately with the cocoa mixture.
Thoroughly butter a bundt pan.
Add the cake batter to the pan.
Bake 45 – 55 minutes or until the toothpick test comes out clean.
Cool completely before frosting.

For the Nutella Cream:

In the bowl of your stand-mixer, whip the heavy cream until firm peaks form. It is best to make sure the bowl has been chilled first.
In a small bowl whisk unflavored gelatin and water. While the stand-mixer is on low speed, add the gelatin mixture. This will stabilize the cream. Add the Nutella, until incorporated.
Frost the bundt with the cream and if desired, drizzle with extra Nutella. Serve immediately or cover and store in the fridge until ready to serve.

Prep Time: 10 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 8-10

A big thank you to all the wonderful bakers who have joined me this month. As always, don't forget to take a look at the other delicious Nutella-inspired bundts below.

Enjoy with Love,
Tammy

Chocolate Bundt with Nutella Cream