Mini Bundt Nutella Lava Cakes Recipe

Name: Mini Bundt Nutella Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Sugar; 160 grams Plain Flour; 60 grams Cocoa; 1 teaspoon Baking Powder; 1/2 teaspoons Bicarbonate (baking) Soda; 1/2 teaspoons Vanilla Sugar; 1 pinch Salt; 1 whole Egg; 1/2 cups Milk; 1/4 cups Vegetable Oil; 1/2 cups Hot Brewed Coffee; FOR THE NUTELLA FILLING:; 5 Tablespoons Milk; 100 grams Nutella; Icing Sugar, For Dusting

Servings: persons

250 grams Sugar
160 grams Plain Flour
60 grams Cocoa
1 teaspoon Baking Powder
1/2 teaspoons Bicarbonate (baking) Soda
1/2 teaspoons Vanilla Sugar
1 pinch Salt
1 whole Egg
1/2 cups Milk
1/4 cups Vegetable Oil
1/2 cups Hot Brewed Coffee
FOR THE NUTELLA FILLING:
5 Tablespoons Milk
100 grams Nutella
Icing Sugar, For Dusting

1
Pre-heat the oven to 175u00b0C (about 350u00b0F) and prepare a mini bundt tray or line up individual moulds on a baking tray (I used silicone).
2
Place all of the dry ingredients into a food processor and process for a short while until everything is well combined. Add egg and continue to mix. Add milk and oil and finally, the hot coffee. If you are left with a fairly runny batter, don't panic! It's supposed to be that way!
3
Pour batter into the moulds and bake for around 20 minutes, until an inserted skewer comes out clean. Leave to cool completely before turning them out (the cakes are very soft when warm and will fall apart-trust me!).
4
For the filling:
5
Heat around 5 tablespoons of milk (you won't need it all but it is better to have too much than too little) just until edges start bubbling. Place Nutella in a bowl and pour over the milk 1 tablespoon at a time, until you reach the required consistency (it should be runny but still quite thick). Gently pour into each hole until Nutella ganache reaches the top (you could add a little more if you would like it to pour down the sides of the cakes).
6
Sprinkle whatever you fancy over the top (I had some orange coloured chocolate left over from something else and used that) and then give each cake a puff of icing sugar to finish. Enjoy!

623

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 250 grams Sugar, 160 grams Plain Flour, 60 grams Cocoa, 1 teaspoon Baking Powder, and more.

Yes, Mini Bundt Nutella Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Bundt Nutella Lava Cakes

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