For the Chocolate Bundt:

1. Preheat Oven 350 degrees F:
2. Combine cocoa and instant coffee in a medium sized bowl.
3. Add boiling water to the cocoa and instant coffee and carefully whisk until smooth. Cool the mixture down completely.
4. Sift together the flour, baking soda and salt.
5. 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.
6. At a low speed, beat in the flour mixture, alternately with the cocoa mixture.
7. Thoroughly butter a bundt pan.
8. Add the cake batter to the pan.
9. Bake 45 – 55 minutes or until the toothpick test comes out clean.
10. Cool completely before frosting.

For the Nutella Cream:

1. 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.
2. 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.
3. 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.