WORLD NUTELLA DAY - FEBRUARY 5

Sara from Ms. Adventures in Italy and Michelle from Bleeding Expresso
team up every year to promote World Nutella Day.  Although Nutella is readily available in the states, I didn’t discover it until we started coming to Italy, but better late than never, right? Everyone who knows me knows that I lovelovelove chocolate of any kind.  For those of you who don’t know, Nutella is a chocolate-hazelnut spread that has sooooooo many uses – eat it with a spoon, spread it on bread or a crepe, top ice cream with it, or, as many of us have done, incorporate it into a recipe! Here’s my contribution for this year’s World Nutella Day:


Nutella-Swirl Pound Cake, courtesy of Lauren Chattman, from her new cookbook, “Cake Keeper Cakes”


1 ½ cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 tsps pure vanilla extract
¾ tsp baking powder
¼ tsp salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
One 13 oz jar Nutella

1. Preheat oven to 325º. Lightly grease and flour a 9” x 5” 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 ½ cups of flour with the baking powder and salt.

2. 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.

3. 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 Swirl the Nutella into the batter with a butter knife. Do not overmix.

4. 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.

Make ahead The pound cake can be kept in an airtight container at room temperature for up to 3 days.

Here's the cake - before and after...















In the comment section, Rosemary wrote about her Cockeyed Cake, and someone else requested that recipe, so here it is, and here's the link to that post on Bob and Rosemary's blog: LIVE CHEAP MAKE ART


Rosemary's COCKEYED CAKE

Preheat oven to 350ºF degrees. Grease and flour a 9” cake pan

Mix dry ingredients together:
1-1/2 cups flour
3 TBSP cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt

Add:
5 TBSP vegetable oil
1 TBSP apple vinegar
1 tsp vanilla

Then add 1 cup cold water

Stir it all together till smooth. Bake for about a half hour or until toothpick inserted in center comes out clean.

Top with chocolate frosting if desired. Here in Italy, I used Nutella!