“What you see before you, my friend, is the result of a lifetime of chocolate.” – Katherine Hepburn
So a few days ago we were sitting at home and a sweet craving hit me, problem is we have not actually gone grocery shopping in some time, lucky for us we had Nutella, which in all honesty you can spread on a shoe and it would be amazing. I managed to come across a recipe online for Nutella pound cake! Which actually only required a few ingredients so I figured I would give it a try. This recipe is actually from Food and Wine magazine but I found it on the blog danatreat.com. I ended up halving all of the ingredients because honestly the last thing I need to is eat a whole pound cake and also because my loaf pan is a little smaller then what the recipe suggests but I will post the original recipe, needless to say (surprise, surprise) this turned out amazing.
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
1 – 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. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until 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 over mix.
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.
Make ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.