Nutella Pound Cake Recipe

Name: Nutella Pound Cake
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 6
Cuisine: Korean
Ingredients: 150g Unsalted butter; 40g Sugar; a pinch of Salt; 100g Nutella; 3 Egg yolks; 110g Plain flour; 30g Cocoa powder; 40g Black coffee; 3g Vanilla extract; Meringue (3 egg whites + 20g sugar); 150g Whipping cream; 10g Sugar; 300g Cream cheese; 45g Nutella

Cooking TreePublished: 2022-10-20 Updated: 2023-06-2601.2K views

In Cooking Tree, Nutella Pound Cake is on the menu, and we’ll show you how to make it from scratch.

I made a chocolate pound cake with good flavor by adding Nutella and coffee~

I trimmed the top and cut it into quarters and iced it in the shape of a house, but the more I look at it, the cuter it gets.

It is a lot more labor-intensive and difficult to make into a house shape by icing, but I think it was fun because it had a different feel~^^

I think it’s a little moister than a regular pound cake because it’s made with meringue~~

It tastes really good when eaten with cream cheese cream.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Nutella Pound Cake

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Rating: 5.0/5
( 66 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Unsalted butter

40g Sugar

a pinch of Salt

100g Nutella

3 Egg yolks

110g Plain flour

30g Cocoa powder

40g Black coffee

3g Vanilla extract

Meringue (3 egg whites + 20g sugar)

150g Whipping cream

10g Sugar

300g Cream cheese

45g Nutella

Instructions

Soften unsalted butter, add sugar and salt, mix, then add Nutella and mix.

Add egg yolk and mix, then sieve wheat flour and cocoa powder and mix, then add black coffee and vanilla extract and mix.

Divide the meringue into 3 batches, mix, put in a mold, flatten, bake in an oven preheated to 140 degrees for 1 hour, and cool completely.

Cut off the top of the cake, shape it and cut it.

Whip whipped cream and sugar, then add cream cheese and Nutella and whip to make cream.

Apply the cream between the sheets, apply the cream all over, and put a lot of cream on the top to make a house shape and harden it in the freezer for about 30 minutes.

Cut the front and back sides of the cake, put the remaining cream in a piping bag, squeeze it into a roof shape, and sprinkle sugar and cocoa powder to finish.

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