Spiced Chocolate Bundt Cake
Bundt cakes may seem old-fashioned, but the unique and pretty shape makes them a delightful addition to any dessert spread! This spicy cake has all the flavors you crave during the colder months - and we can’t get enough of the chocolate hazelnut ganache poured on top!
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
Cake
- 2 cups flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 12 tbsp (1 ½ sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 3 eggs
- 1/3 cup sour cream
- ½ cup Barefoot and Chocolate Hazelnut Chocolate Spread
- 1 tsp vanilla extract
Ganache
- ½ cup Barefoot & Chocolate Hazelnut Chocolate Spread
- ½ cup heavy cream
Directions
Preheat the oven to 350. Grease an 8-inch bundt pan, set aside. In a small bowl, combine the flour, baking powder, cocoa powder, salt and spices. Set aside.
In a mixing bowl, combine the butter and sugar. Use the paddle attachment to mix until light and fluffy. Add the eggs, mixing between each egg to combine.
Add the sour cream, chocolate spread, and vanilla extract then mix until well combined. Next, pour in all of the dry ingredients and mix until just combined.
Pour batter into prepared pan. Bake for about 40 to 45 minutes, or until toothpick inserted comes out clean.