Very Cocoa Nutella Pound Cake

When I read the post about this recipe, it reminded me of my friend who is a big fan of Nutella and Dark Chocolate. The original version uses Nutella ( hazelnut spread ) but the writer of this post substituted it with dark chocolate spread. I thought why don’t just combine them and here we are … “Very Cocoa Nutella  Pound Cake”.

  • Preheat oven to 320° F.
  • Grease and flour the loaf pan ( 9 x 5 inch ).
  • Sift together 1 ½ cup flour, ½ tsp baking powder, ¼ tsp salt, set aside.
  • Lightly beat 4 eggs and 2 tsp pure vanilla extract, set aside.
  • Melt ¼ cup dark chocolate with 1 ½ tbsp butter ( double boiler method ), set aside.
  • Beat 2 sticks unsalted butter ( softened ) with 1 cup sugar until fluffy.
  • Gradually beat in the egg mixture until fully incorporated and add flour mixture slowly in low speed until just incorporated. Keep mixing for another 20 seconds.
  • Pour and spread ½ of the batter into the pan then spread 7 ounce Nutella on the top.
  • Top with remaining batter then spread the melted dark chocolate on the top.
  • Using the opposite end of a spoon ( or any kitchen utensil that similar ) make a light swirl to mix the chocolate spread into the batter.
  • Bake for 75 minutes, check with toothpick.
  • Enjoy !!

My special ingredients : Gratitude + 2 tbsp plain yogurt ( added before flour mixture )

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2 Comments on “Very Cocoa Nutella Pound Cake”

  1. Jan says:

    It ALMOST looks too good to eat… emphasis on ALMOST, but when it comes to chocolate I just can’t restrain myself! I bet it tasted as good as it looks!


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