Have You Tried a Chocolate Hazelnut Bundt?
It’s #nationalbundtday today! This is such a great food holiday. Bundt cakes are so easy to make compared to layer cakes. Just pour the batter into one pan, bake, and flip it out…. Ok, we also pray to the Bundt gods that none of the cake sticks to the pan when we take it out, but still easier than a frosted and decorated layer cake. Haha!
This Bundt cake is delicious and you only need one bowl.
Dark Chocolate Bundt Cake with Chocolate Hazelnut Ganache Glaze. Double the chocolate, double the flavor.
I love using Hershey’s Special Dark Cocoa Powder. It’s the perfect dark color and taste for my cakes. You can use any type of dark cocoa powder including Dutch processed.
This recipe works with any regular standard sized Bundt pan. If you use a Bundt that’s a little smaller, don’t add all of the batter. The batter should come up about 2/3 of the way to the top if the pan. If you have extra, pour it into another small pan. The can be your test cake and you can eat it as soon as it comes out if the oven!
For the ganache, mix Nutella or any other chocolate hazelnut spread with warmed heavy cream and light corn syrup to give it a shinny glaze look. Drizzle it on top of your cake and that’s it!
It was so rich and delicious, the perfect Bundt!
Dark Chocolate Bundt Cake with Chocolate Hazelnut Ganache Glaze
Ingredients
Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup dark cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup oil
- 2 tsp vanilla
- 1/2 cup boiling water
- 1 box chocolate instant pudding
Chocolate Hazelnut Ganache
- 1 cup Nutella
- 1/2 cup heavy cream
- 1 tbsp light corn syrup
Instructions
- Pre-Heat oven to 350°F. Grease very well and flour a regular sized bundt pan. Add eggs, sugar and oil to the bowl of a stand mixer. Beat on medium speed for 2 minutes. Add in flour, cocoa, baking powder, baking soda, salt and pudding mix. Start the mixer again. Pour in buttermilk and vanilla. Stir in boiling water. Pour batter into prepared pan. Bake 45-50 minutes or until cake is done in the center area. Cool on a wire rack. Invert onto a Cake plate. Heat cream in a microwave safe bowl in the microwave. Pour on top of the Nutella in another bowl. Stir until smooth. Add corn syrup and stir more. Drizzle it on top of the cooled Bundt
