Friday, October 9, 2009

nutella pound cake: epic deliciousness

i Stumbled on this recipe a few weeks ago and ever since then my mouth has been watering at the thought of it. so this morning i gave in and bought nutella (of course i bought 2 jars - one for the cake and one for me ;) enjoy!

the fixins: youll need flour, eggs, vanilla, baking powder, salt, butter, sugar and of course, nutella


hell yea nutella! a jar full of chocolate-hazelnutty orgasmic yummyness ^_^

beat the eggs and vanilla together; in a separate bowl combine the flour, baking powder and salt.

beat the butter and sugar together until fluffy. look at that fluffiness ^_^

add the egg mixture and flour mixture and beat until combined. pour 1/3 of the batter in a greased loaf pan and spread with half a jar of nutella (i found it was a lot easier to spread the nutella if i popped it in the microwave for about 15 seconds.) layer another 1/3 of the batter, the rest of the nutella (leaving a little bit left in the jar for consumption ^_^), and top off with the last of the batter. swirl with a butter knife. bake, let cool, and enjoy the swirly tastiness :)

Nutella-Swirl Pound Cake
taken from
Makes one 9-by-5 inch loaf

1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325°F. Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

2. Using either a handheld or standing mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.


Kasey said...

I have never actually had Nutella before. I always look at it when I go to the commissary but can't bring myself to buy it in case I don't like it.

The cake looks good though. :)