Tuesday, September 20, 2011
Nutella Swirl Cake
It's been pretty quiet here for a while now. This cake could never go not being mentioned about. At the Cake Slice, since we are finished doing cakes from Lauren Chatteman's Cake Keeper Cakes book, this month we are baking any recipe that we choose to. Since I am a big fan of Nutella for its rich chocolatey gooness, this had to be the choice. The recipe require you to layer the bottom of the pan with cake batter. Follow by a layer of nutella. Follow by another layer of batter-nutella and batter to finish with. Give it a swirl. Post baking, I expected a rippled cake. It remained an expectation because the swirl I gave wasn't deep enough. Certain parts of nutella had hardened It tuened out to be a layered cake but a very moist cake with full of nutella goodness. The author suggests serving this with coffee icecream but I think that would be a little over the top.
Recipe For the Cake
1 1/2 cup(s) all-purpose flour, plus more for dusting
4 large eggs (room temperature)
2 t pure vanilla extract
3/4 t baking powder
1/4 t salt
2 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1- 13-ounce jar Nutella
Preheat the oven to 325°. 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.
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.
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 overmix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in 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.
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Nice photo - love the look of this cake and I know two little boys who would love me forever if I made that!
ReplyDeletedelicious and soo sof,moist cake...
ReplyDeleteI don't think I've came across your blog before??? This cake was pretty popular this month! Its definatley going on my to do cake list! I look forward to baking with you this coming up season :)
ReplyDeleteI have to try this.... simply love the idea of Nutella in the cake :-) I love the idea of Nutella in anything :-)
ReplyDeleteOmg, wat a gorgeous and irresistible cake..
ReplyDeleteLove this in bundt form! Great texture!
ReplyDeleteI just borrowed the book from the library and there are so many cakes I want to try. This one in particular since we always have Nutella at home. The cake looks fab!!
ReplyDeleteOh my stars! My daughter would love it if I made this...she devours Nutella! I'm pinning this now!
ReplyDeleteI'm hosting a link party and I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }
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Lovely soft. N moist cake.. Yummmy too!!
ReplyDeleteYou have a wonderful space:-))
I welcome you to visit my space too.
Oh your cake looks amazing, I love the light texture in your sponge and those big chunks of nutella (with hardly any hard bits, unlike mine!!!).
ReplyDeletethats truly a rich n moist cake...Need to try out this one soon
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