Hazelnut Mocha Bundt Cake

I swore that the crinkle cookies I posted before Christmas would be the last sweet recipe I would post til at least February! Well, I guess I lied. Because here I am, posting this recipe and it's not even January yet!

I was blessed with 2 amazing sister-in-laws! Thank you God! And this Christmas they both helped make the holiday a little better for my children and one of them gave me a gift I've always wanted..........a fancy bundt pan! I'm serious. I have wanted a bundt pan for a very long time. I don't know what it is about a bundt cake. Maybe it's the fact that they don't need fancy frosting or decorative flowers. The shape alone is fancy enough (to me).

Look at that Hazelnut Chocolate Ganache topping! Mmmmm

So, anyway, I made this bundt cake today with the help of my son. I've hurt my back and actually couldn't lift the bowl of cake mix to pour into the pan let alone whisk the ingredients together. He's a life saver! But, this is an easy cake to make. I have been staying away from packaged cake mixes lately, devoting myself to made from scratch cakes and I'm finding that it's actually fun to measure things and follow a recipe. Speaking of recipe.....here it is!

1 (12 oz) bag semi sweet chocolate chips
1/2 cup Nutella plus 3 tablespoons
3/4 cup canola oil
1 cup sugar
1 lg egg
2 cups all purpose flour
1/2 cup cocoa powder
1 table spoon baking soda
3/4 teaspoon salt
1 cup very strong coffee
1 cup buttermilk

1. Preheat your oven to 350 degrees. Spray your fancy Bundt pan with non stick spray. I was generous with my spray.
2. In a small sauce pan, melt about 1/4 cup of your chocolate chips over low heat. Stir constantly! Adding your 3 tablespoons of nutella as you go. Once your chocolate is melted pour into a mixing bowl to cool slightly. Make sure you scrape the sides of the pan and get all of the tastey goodness out!
3. Meanwhile, sift your flour, cocoa powder, baking soda and salt into a separate bowl. Or you can whisk it all together. I like to use my sifter.
4. Now, back to your melted chocolate......whisk in the oil and sugar into your chocolate mixture until smooth. Then add in your egg. Once you have that all mixed add half of your flour mixture and half of the buttermilk and coffee. Mix until smooth and add in the rest of the flour mixture and buttermilk and coffee.
5. Pour your beautiful batter into your bundt pan and bake in the preheated oven for about 40 minutes or until a toothpick inserted comes out clean. Once the cake is done, place it on a wire rack to cool for about 8-10 minutes. Do not flip your pan yet!

6. While your cake is cooling enough to flip.......place the remainder of your chocolate chips in your saucepan, melt on low heat. Make sure to stir constantly! As it's melting add your 1/2 cup of Nutella. You can also add a tablespoon of canola oil to the chocolate mixture if you need to loosen it up a bit. When your chocolate is all melted, remove from heat and allow to thicken up a bit. While this is happening, you can flip your cake out of the pan onto your cake plate or whatever you plan on serving the cake on.

Now that you have your cake out of the pan you can pour your chocolate ganache onto your cake! There's no wrong way to do this! Just let it drizzle all over your cake! No need to smear it around. Just let it slide down the sides and look beautiful!

I used very strong coffee for my recipe! You don't have to use strong coffee if you don't want to! It will taste wonderful either way! And I would also like to say that if you're not a Nutella fan, you don't have to use the Nutella at all! You don't even have to substitute anything, just don't use it! But if you didn't know it was in there, you probably wouldn't be able to pick out the taste! The outer edges of this cake has a nice crunch to it while the inside was super moist! I am not ashamed to say that I ate 2 chunks of this cake! Tomorrow when I get up I'll have a small slab with a steaming hot cup of coffee! Breakfast of champions!