Saturday, May 31, 2014

How to Make Nutella Swirl Cream Cheese Pound Cake (Marble Chocolate Cake) - Video Recipe

My friend told me that nutella pound cake is really good, so I decided to make it with cream cheese ;)

I was right! It absolutely goes great with the fluffy moist cream cheese flavor. YUMMY!!!


https://www.youtube.com/watch?v=PHh0S2tUybk



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Nutella Swirl Cream Cheese Pound Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan
electric mixer

Ingredients:
100g (3.5oz.) cream cheese *room temperature
50g (1.8oz.) butter *room temperature
50g (1.8oz.) granulated sugar
2 eggs *room temperature
120g (4.2oz.) cake flour
1/2 tsp. baking powder
vanilla extract *if you like
50g (1.8oz.) nutella
1 tbsp. milk *soy milk or almond milk is OK
almond slices *if you like

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F).
2. Place cream cheese and butter in a bowl. Mix with an electric mixer until creamy.
3. Add granulated sugar, then mix with an electric mixer for about 3 minutes until light and fluffy.
4. Add beaten eggs 1/3 at a time, and mix well with an electric mixer until fluffy incorporated.
5. Mix in a few drops of vanilla extract if you like.
6. Sift in cake flour and baking powder, then mix with a spatula until just incorporated.
7. In a different bowl, place nutella and milk, then mix well. Then add 1/4 of the batter (6.) and mix well.
8. Add the nutella batter back into the cream cheese batter, then cut through the batter for 3 times to lightly swirl. *DO NOT overmix
9. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Sprinkle with some almond slices if you like. Bake at 180C (350F) for about 45 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
10. Check for doneness with a fresh skewer. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap then keep in the freezer for over a week.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/05/blog-post_30.html
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3 comments:

  1. A great looking pound cake!! It would be wonderful with afternoon coffee. Blessings, Catherine

    ReplyDelete
  2. Hi,can I don't add cream cheese to this pound cake recipe? thks

    ReplyDelete
  3. By the way,why have to use the cut a line in the middle before baking? thks

    ReplyDelete

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