Nutella Glazed S’more Bundt Cake #BundtBakers

Welcome to Faux Fall!

I say Faux Fall because it’s still 90 degrees outside and I’m still b******* about the heat. Suck it, Summer! How long must I wait for a cool breeze? Anyone?

While I’ve been waiting my buddies basil beerade, basil kentucky mule, and bourbon arnold palmer have been helping me get over it. When that’s not enough, I stuff my face with kick-ass desserts…namely, this Nutella Glazed S’more Bundt Cake. I discovered this treat while recipe testing for Clabber Girl, last year. It’s fantastically moist and when you top it with a Nutella glaze, you take it to a whole ‘nutha level.

It’s perfect for this month’s #BundtBakers theme: Creative S’mores. This is my first bundt cake as a member. Woo hoo! Many thanks to Lauren From Gate to Plate for hosting this month. And a hearty thanks to Stacy for allowing me to join this illustrious group.

Don’t forget to check out the other amazing cakes the #BundtBakers have to offer.

Happy Baking!

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Recipe for Nutella Glazed S’more Bundt Cake

Recipe for S’more Bundt Cake from Clabber Girl

Recipe for Nutella Glaze from In a Southern Kitchen

Nutella Glazed S'more Bundt Cake #BundtBakers

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Makes One Nutella Glazed S'more Bundt Cake

Author: Mondo

Serves: 12

Ingredients

2 c. graham cracker crumbs, 6.75 ounces
1 c. all-purpose flour, 4.25 ounces
2½ tsp. Clabber Girl Baking Powder
1 stick unsalted butter (4 ounces), room temperature
1 cup granulated sugar
1 tsp. vanilla extract
3 eggs, large
¾ c. whole milk plus 2 Tbsp.
½ c. chocolate chips, 6 ounces
1 c. miniature marshmallows (You can also use regular size marshmallows, cut in half) divided
⅓ c. jet puffed mallow bits
For the Nutella Glaze
6 ounces chopped semi-sweet chocolate
½ cup Nutella
2 tablespoons unsalted butter
1 cup heavy cream

Instructions

Set rack in middle of oven. Preheat to 350 degrees Fahrenheit.
Place butter and sugar in mixer bowl and beat until creamy, 3-4 minutes.
While butter-sugar mixture is creaming, break up the graham crackers and place in food processor.
Pulse until crackers are small crumbs. (Do not pulse too long or crackers will become a paste).
In a medium bowl, combine graham cracker crumbs, flour and baking powder. Set aside.
Once creamed, add vanilla and eggs one at a time. Scrape the bowl, as needed.
Set the speed on medium and add the dry graham cracker mixture and the milk alternately, starting with the dry mix (in three parts) and the milk (in two parts). Stop and scrape the work bowl as needed.
Gently fold in mini marshmallows and chocolate chips.
Spoon batter into prepared bundt pan.
Place bundt on cookie sheet and place on middle rack in the oven.
Bake for 35 minutes or until a toothpick placed in the center of the cake comes out clean.
Remove pan from oven and let cool for 20 minutes before inverting cake onto a platter.
Glaze cooled cake or dust with powdered sugar.
For the Nutella Glaze
Make the glaze while the cake is baking.
In a medium bowl, place chopped chocolate, Nutella and butter.
Heat cream until hot, but not boiling.
Pour cream over chocolate mixture.
Whisk vigorously.
Let glaze set before using.
When it has set, glaze cake liberally. Overlap, if you must.
Sprinkle glaze with the jet puffed mallow bits.