- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup buttermilk
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 Tbsp vanilla extract
- 2 tsp instant espresso dissolved in 1 cup boiling water and cooled
- 1 (13 oz) jar hazelnut spread, such as Nutella
- 2 Tbsp butter
- 1 lb semisweet chocolate, chopped
- 1/2 cup hazelnut spread
- 1/2 - 1 cup heavy cream
- Pinch of salt
Preheat oven to 350°. Grease and flour a bundt pan.
To make the cake, in the bowl of stand mixer fitted with the paddle attachment, add sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla. Beat on medium speed for 2 minutes. Stir in coffee on low until completely incorporated. The batter will be VERY runny.
Pour half of batter into bundt pan. Dollop hazelnut spread into center evenly around batter. Pour remaining half of batter over hazelnut spread. Bake on second rack from bottom of oven until a toothpick inserted in center comes out clean, 40-50 minutes. Cool for 30 minutes on a wire rack before removing from bundt pan.
To make the glaze, melt butter, chocolate and hazelnut spread on top of a bowl over simmering water until smooth and warm, stirring occasionally. Add cream and stir to combine. Drizzle over cake.