When I joined the Nutella Challenge a few months back, I never thought it would be so easy to come up with ideas to use this popular delicious spread, but I honestly have listed about 12 more recipes I want to work on using Nutella. For this recipe, I wanted to create a moist pound cake with a swirl if Nutella running through it and tried a couple of pound cake recipes until I found one I liked the best. This is an easy, tasty, not too sweet pound cake that will stores well if wrapped up tight. I made this pound cake first with a silicon ring mold I had on hand, and then made it once more using a standard 9 X 5 inch loaf pan.
It seems folks are crazy for this creamy, chocolate spread made from cocoa and ground hazelnuts. You know the one in the oval jar with the white label that is probably right now sitting in your pantry? Nutella has been enjoyed for many, many years in Italy, and was in fact created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. The Nutella.US website states that at the time there was very little chocolate because cocoa was in short supply due to World War II rationing, so Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply. Nutella initially was created in bar form but later was created as the spread we know today. Although Nutella remains a very popular spread in Italy, it’s popularity has now spread worldwide.
The Pound Cake Made In A 9 X 5 Inch Loaf Pan
Deborah Mele 2011
- 1 1/2 Cups All-Purpose Flour
- 4 Large Eggs At Room Temperature
- 2 Teaspoons Pure Vanilla
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Sticks Butter (1/2 Pound) Softened
- 1 1/4 Cups Sugar
- 1/2 Cup Nutella Spread
- 3 Tablespoons Unsweetened Cocoa Powder
- Preheat the oven to 325 degrees F and lightly grease a 9 X 5 inch pan (or equivalent sized ring pan).
- In a large bowl, beat together the butter and sugar until fluffy.
- Beat in the eggs one at a time and then add the vanilla.
- Mix together the flour, baking powder, and salt, and add this to the egg/butter mixture in three batches, beating just until mixed.
- Remove one third of the mixture to a separate bowl and stir in the Nutella and cocoa.
- Pour half the remaining pound cake mixture into the prepared pan, then add the Nutella mixture on top, gently smoothing it to cover.
- Top with the remaining pound cake batter.
- Use a knife and swirl the chocolate batter through the pound cake, being careful not to not overmix.
- Bake the cake for about an hour and 10 minutes or until a cake tester comes out clean.
- Cool for 15 minutes then remove from the pan, and allow to cool to room temperature before serving.
- Store in an airtight container for 3 to 4 days.