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Family Kitchen
Chocolate Chocolate Chip Bundt with Nutella Buttercream
There are times you want to thank dinner guests for their company by serving up a platter of tasty, homemade dessert. Then, there are the times you want to kick your ever-lovin’ dinner guests in the mouth with a cake so incredibly moist and chocolatey that they profess you the grandmaster of all kitchen goodness, and proffer their firstborn to you in exchange for another slice. This here is that kind of cake. Rich and soft chocolate bundt cake, studded with teensy chocolate chips, and topped with the fluffiest concoction of Nutella buttercream ever invented this side of the Atlantic Ocean. Some say I’m prone to overdramatic adjectives. Most just hand over their eldest children and ask for another slice.
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 (double if baking at low altitude)
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 chocolatey 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 Buttercream
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.
Don’t miss the RED VELVET version of this cake with FLUFFY CREAM CHEESE FROSTING, over at Cheeky Kitchen.
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8 Comments
[...] a bit of a red velvet obsession around these parts. It makes its face known with lovelies such as red velvet chocolate chip Bundt cake with Nutella frosting, red velvet cupcakes and even red velvet hot chocolate. Obviously we find the allure of rich [...]
Red Velvet Sandwich Cookies | The Family Kitchen commented on Nov 08 10 at 8:34 pmLizzy @ LBBakes commented on Aug 04 10 at 1:16 pmOh my, this is amazing! I love Nutella! This cake definitely has show-stopping power :)
Two True Foodies commented on Aug 04 10 at 4:13 pmOh my gosh is all I can say. I will be making this on Tuesday for a family get together. I use Nutella for frosting on brownies and it’s great. I can only imagine how good it is here. Thanks for sharing.
mangiabella commented on Aug 04 10 at 10:22 pmoh my – the nutella is the crowning jewel, definitely a regular in my house – maybe this is the cake to break me out of my muffin and cookie comfort zone…..hehe
Stacy commented on Aug 06 10 at 12:23 amThis looks sooooo good. Good thing I found Nutella in bulk!! :)
Paula commented on Dec 15 10 at 11:38 amTwo of my four daughters have found Nutella!! They have expressed many times how Yummy it is. Guess I better try it, and this recipe..
Lisa Roher commented on Sep 01 11 at 4:16 pmWhat size pudding did you use?
Thanks – ready to sample : )
Imelda commented on Jan 07 12 at 5:49 amHi there, I love your recipes and i can’t wait to try them all, but I just wanted to make sure that the capital T refers to tablespoon, is it?
Thanks a bunch..! :D Bake on!
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