CHOCOLATE AND NUTELLA BUNDT CAKE, a delicious treat perfect for breakfast or snack time for adults and kids, extremely soft and butter-free.
The chocolate and Nutella bundt cake is one of those desserts that everyone agrees on, perfect to enjoy any time of the day. Soft, delicious, and irresistibly fragrant, it is one of the most beloved variants of the classic bundt cake, thanks to the presence of chocolate in the batter and the famous hazelnut spread that makes it even softer and richer. Not just a simple breakfast cake, but a perfect treat for a genuine snack or a dessert to serve on special occasions.
When it comes to recipes with chocolate and Nutella, the bundt cake is undoubtedly among the most requested and sought after. The contrast between the soft base and the creamy filling makes it a scenic and satisfying dessert even for the most demanding palates. It can be prepared in advance, kept for several days under a cake cover, and remains always fragrant and moist at the right point.
The bundt cake can be enriched with dark chocolate chips, dusted with powdered sugar, or decorated with icing for an even more delicious effect. Additionally, it is suitable for numerous variations: you can replace Nutella with other spreadable creams or use alternative flours for a lighter or gluten-free version.
If you are looking for a simple yet impactful recipe, capable of winning over both adults and kids, the chocolate and Nutella bundt cake is just what you need. A timeless dessert, perfect for all seasons and every occasion, that never goes out of style.
Join me in the kitchen today for chocolate and Nutella bundt cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1.25 cups sugar
- 4 cups all-purpose flour
- Half packet baking powder
- 7 oz milk (your preference)
- 3.5 oz extra virgin olive oil
- lemon juice
- 1.75 oz 50% dark chocolate
- Nutella®
Steps
Beat the eggs and sugar with an electric mixer until they double in volume.
Gradually add the flour with the baking powder, lemon juice, continue mixing and add the milk with the oil.
Chop the chocolate into pieces and add it to the mixture, stir.
Butter and flour a 9-inch pan and pour in the mixture, add the Nutella in spoonfuls.
Bake at 350°F for about 25-30 minutes, perform a toothpick test before removing from the oven.
Let it cool, dust with powdered sugar and serve.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
CHOCOLATE AND NUTELLA BUNDT CAKE
FOLLOW ME ON TELEGRAM ACTIVATE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
MORE RECIPES HERE
FAQ (Questions and Answers) CHOCOLATE AND NUTELLA BUNDT CAKE
How do you store the chocolate and Nutella bundt cake?
The bundt cake can be stored at room temperature for 3-4 days, well covered with plastic wrap or under a cake dome to maintain its softness. Alternatively, it can be frozen in slices for longer storage.
Can it be made with butter?
Yes, you can substitute the oil with melted butter.
Is it suitable for children?
Absolutely yes. It is a dessert much loved by children thanks to the delicious taste of Nutella and chocolate. It is perfect for a snack or a nutritious breakfast.
Can the bundt cake be filled after baking?
Yes, once cooled, it can be cut in half and filled with a generous layer of Nutella, whipped cream, or other creams, to make it even more delicious and scenic.
