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When I saw this recipe I knew I had to make it. It looked sooooo good. The end product was more bread-like then the usual moist buttery pound cake consistency but still wonderful. When nutella is cooked the potent flavor of hazelnut transforms into a lovely light chocolate. As suggested we served this with homemade coffee ice cream that Mike made. Scrumptious!
Note: The recipe says use the entire container of nutella… it will seem like a lot but it really isn’t.
Recipe link
Food & Wine magazine /Oct 2009
Filed under: Dessert / Baked Goods, RECIPES | Tagged: dessert, food, food & wine magazine, nutella pound cake, Nutella-Swirl Pound Cake, oct 2009, RECIPES |
Bay Area Foodie 
Is it bad that I haven’t even eaten breakfast today and I’m ready to make this??? … I think not!
Not at all. If I had another bottle of nutella in the cupboard I would make one too… note to self: buy more nutella!
Nutella makes the world go round, it’s amazing. I have had it smeared on a slice of pound cake but I can only imagine how delicious i must be baked right in. I just made a chocolate chip cake, but when i feel like I deserve a treat, this is what I’ll be making.
You ever noticed that the chocolate in Ferraro Rocher chocolates is in fact Nutella? Any cake with it in is a hit with me!
Help I am drooling all over my mouse!!!!!!!!!!!!!!!
I actually just baked this today..Instead of making it into a loaf…I made Nutella cupcakes. Overall the cakes were super yummy.