March 01, 2013

Chocolate Chocolate Chip Cake with Nutella Buttercream

Today's cake is a recipe from  It has kind of an unusual mix of ingredients.  Olive oil, instant pudding mix and sour cream.  The batter is glossy and gorgeous and it makes a dense chocolaty cake.  And you just can't go wrong with Nutella in your butter cream! 

Here's the recipe:

Chocolate Chocolate Chip Bundt

4 eggs
1 1/2 c. brown sugar
1/2 c. olive oil
1 package instant chocolate pudding
1 tsp. salt
3/4 tsp. baking powder
2/3 c. cocoa powder
1 1/2 c. flour
1 c. sour cream
½ c. water
1 c. mini chocolate chips

In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. Add sour cream and water, and beat again just until incorporated. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolaty finish to the outside of your cake). Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.

Nutella Butter Cream

½ c. Nutella
12 Tbsp. butter, slightly softened
3 1/2 c. powdered sugar
1-2 T. milk

In a large bowl, beat together Nutella and butter until smooth and fluffy. Slowly add powdered sugar, beating well to incorporate. Add as much milk as needed to make frosting fluffy, but soft enough to spread. Spread on cooled Chocolate Chocolate Chip bundt cake.

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