Nutella Marble Pound Cake

Pour half the remaining pound cake mixture into the prepared pan then add the nutella mixture on top gently smoothing it to cover. If you are a nutella lover you will absolutely go crazy for this cake as two 2 thick and gooey swirls of nutella are happily sitting in the inside of the pound cake so you will actually taste the richness of nutella. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much.

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So here is the nutella pound cake recipe that my contributor made.

Nutella marble pound cake. Use a knife and swirl the chocolate batter through the pound cake being careful not to not overmix. Take out 1 4 portion of your batter and mix it with nutella. Using a fork swirl both batter until marbleized. Bake the pound cake for 50 60 minutes.

Bake it in the oven for about 45 minutes. Let it cool completely slice and serve. Transfer all your white batter into your loaf pan then nutella batter for the 2nd layer. Slight browning is ok.

Nutella pound cake is unbelievably moist from the rich chocolate hazelnut spread added to the batter. The cake is especially good with coffee ice cream. Drop the pan to raise the air bubbles out. The cake is done when a toothpick inserted in the center comes out free of cake crumbs with some nutella.

She adapted the recipe from food and wine. The original recipe stated 1 hour and 15 minutes but that was much too long for my cake. Top with the remaining pound cake batter.

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