I recently met Paula from Bell’alimento who mentioned that she had a blog all about using Nutella. So I had to go visit her site when I was having a Nutella breakfast party with other moms for lots of recipe ideas. From one site to another I found something, one of the recipes I found that I set my heart on trying to make was the Nutella Pound Cake Recipe. My only issue with the recipe was that I used the wrong type of pan and a lot of the mixture fell out into the oven and it was a big stinking smoking mess, oh it’s always an adventure of some kind when I’m cooking in the kitchen. Anyways the recipe is originally by Deborah Mele and I wanted to share it with you all here with any changes I may have made as I was cooking it.
Nutella Pound Cake Recipe:
1 1/2 cups all-purpose flour
4 large eggs
3 Teaspoons Pure Vanilla Extract (an extra teaspoon than the original recipe)
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Sticks Butter (softened)
1 1/4 Cups sugar
3/4 cup Nutella (1/4 more than what the original recipe called)
3 heaping Tablespoons Unsweetened Cocoa Powder
Preheat the oven to 325 degrees.
Lightly grease a 9 x 5 pan.
Combine the butter and sugar until fluffy in a mixer. Then add the eggs one at a time, then add the vanilla.
Mix together all of the dry ingredients (flour, baking powder, salt) Then combine it with the egg mixture.
Remove 1/3 of the mixture and add the cocoa and the nutella.
Pour half of the remaining mixture into your pan, then place the nutella mixture into your pan, then top with the remaining mixture. You can swirl it all together as much or as little as you like. I prefer less.
Bake the cake for about an hour or until the knife comes out clean. Cool for 15 minutes then remove from the pan.
It’s a really great recipe and everyone who tried it really seemed to like it. I suggest for best results eat with a spoonful of nutella.