RECIPE: Nutella Filled Chocolate Bundt Cake with Almond Drizzle
I seem to be obsessed with Bundt cakes lately. Since I discovered my bread crumb trick to prevent the cake from sticking, Bundt cakes are my go-to for a quick and easy last minute dessert. And it seems this summer has been BUSY with entertaining! My Bundt pan has been getting some good use.
My latest concoction was a bit of an experiment. I wanted to see what Nutella did in the middle of a cake after an hour of baking. Would it stay gooey and lush? Or would it dry out and get absorbed into the cake? If my experiment worked, Nutella was going to find itself in the middle of many a cake.
As you can see, it worked. Oh did it work.
Also, I made this cake gluten free so my daughter could enjoy it. You can just use your favorite chocolate cake mix. Our favorite is Betty Crocker.
Will this work in cupcakes? Not sure.
Sounds like another post!
In the meantime, go get that Costco size Nutella jar and get baking.
Nutella Filled Bundt Cake with Almond Drizzle
one box of chocolate cake mix
two small boxes of instant chocolate pudding
1/2 cup canola oil
1 1/4 cup water
3/4 - 1 cup Nutella
1 tablespoon almond butter
1/2 cup sugar
1 to 2 tablespoons of milk
1/2 teaspoon of vanilla extract
In a large bowl mix together the chocolate cake mix with the chocolate pudding. In another bowl whisk the oil with the water and four eggs. Gradually beat the wet ingredients into the dry until the chocolate cake batter is smooth and creamy. Meanwhile spray your Bundt pan generously with nonstick cooking spray. Next, sprinkle bread crumbs lightly over the nonstick cooking spray. Tap the sides of the pan and shake out all excess. There should be a very thin layer of breadcrumbs on the sides of the pan. This will prevent the Bundt cake from sticking in the pan.
Preheat the oven to 350°. Pour half the batter into the pan. Next spread the Nutella along the center, then carefully pour the rest of the cake batter over the Nutella filling. Gently use a spatula to even out the top batter.
Bake in the oven for 45 minutes until cake is done at the center and the top springs back to the touch. Let cool in the pan for 10 minutes, then invert the cake onto a cooling rack, and pull the pan off to reveal your cake. Pat off some of the excess bread crumbs, and cool completely.
Meanwhile make the drizzle. In a small ramekin, heat the almond butter for 30 seconds in the microwave, then add the milk and the vanilla extract and mix. You may need to heat the mix for 20-30 minutes more. Next, mix in the powdered sugar and combine until smooth and able to be drizzled. You might need to add a little bit of powdered sugar or a little bit more milk to get the drizzling consistency you need. You don't want it too runny, you just want to be able to have the drizzle sit up on the cake. Use the tines of a fork to drizzle on top and let it set until ready to serve.