Chocolate-Hazelnut Swirl Pound Cake with Espresso Glaze

It’s hard to believe that with all the baking I do I’ve never made a pound cake until now, but it’s true! It’s so much fun for me to put together a complicated layer cake, or to try an interesting cupcake combination, that I sometimes forget how delicious a simple everyday cake can be. And this recipe was a no-brainer for me to try. How could it not be? Check it out:

Pound cake? Sure, since I tend to prefer a dense cake over a fluffy cake (not that I don’t like fluffy cake, though!). Vanilla flavored pound cake? Definitely! Vanilla is quite possibly my favorite cake flavor in the world. Then there’s the chocolate-hazelnut spread running through the cake. And the sweet espresso glaze drizzled on top of the cake. How could I possibly NOT want to try it??

And I must say, this cake was delicious! I beg anyone who is looking to bake a simple (but not TOO simple 😉 ) cake, to try this recipe. You won’t be disappointed.

Chocolate-Hazelnut Swirl Pound Cake with Espresso Glaze

For the cake:

1 1/2 cups (180 grams/6 ounces) all-purpose flour

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 teaspoon (3 grams) baking powder

1/4 teaspoon (2 grams) salt

2 sticks (227 grams/8 ounces/1 cup) unsalted butter, at room temperature

1 1/4 cups (250 grams/9 ounces) granulated sugar

1 13-ounce jar chocolate-hazelnut spread (such as Nutella, Dellinut, or homemade)

For the Glaze:

1/2 cup (63 grams/2 ounces) sifted confectioners’ sugar

1 tablespoon brewed espresso

1. POsition oven rack in the center of the oven, and preheat the oven to 325°F. Lightly grease a 9-by-5-inch loaf pan and line bottom with parchment paper. Grease paper and dust entire pan with flour, tapping out any excess (I just use cooking spray with flour already in it, such as Pam for Baking).

2. In a small bowl or measuring cup, lightly beat the eggs with the vanilla.

3. In a medium bowl, sift together the dry ingredients (the flour, baking powder and salt).

4. In the bowl of an electric mixer fitted with the paddle attachment (or use a handheld mixer), cream the butter and sugar on medium speed (#4 on the stand mixer) until pale and fluffy, about 3 minutes.

5. With the mixer at medium-low speed, gradually beat in the egg mixture, 1/4 of the mixture at a time, 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.

6. Spread 1/3 of the batter in the prepared pan (a small offset spatula works well for spreading the batter), then spread half of the chocolate-hazelnut spread on top. Repeat with another 1/3 of the batter and the remaining spread. Top with the remaining batter. Lightly swirl the spread into the batter with a butter knife or skewer, but me careful not to overmix.

7. Bake the cake for about 1 hour undisturbed, then check the cake to see if it is done (a toothpick inserted into the center of the cake should come out clean). You will likely need to bake the cake for a total of 1 hour and 10 minutes, but that will vary based on individual ovens.

8. Let the cake cool in the pan for 30 minutes. Using a thin knife, loosen the sides of the cake from the pan, then invert the cake onto a wire rack. Carefully turn it right side up, and let it cool completely, about 2 hours.

9. Mix the confectioners’ sugar and brewed espresso in a small bow, whisking until smooth and drizzle over the cake.

*Adapted from Sweetapolita


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