Irresistible Eggless Nutella Pound Cake
If you're a fan of heavenly Nutella, you've stumbled upon a recipe that's about to become your all-time favorite. My Eggless Nutella Swirl Pound Cake is a dessert dream come true, its got delicate vanilla flavors intertwined with rich Nutella swirls that melt in your mouth with each bite. And if that's not enough, I’m taking it to the next level with puddles of gooey melted Nutella on top and a luscious Nutella ganache that's sure to leave you craving more.
To make this decadent masterpiece even more irresistible, we're crowning it with Ferrero Rocher chocolate hazelnuts for that delightful crunch and a touch of elegance. This dessert is the perfect union of simplicity and extravagance, making it an ideal treat for celebrations or those moments when you simply need a slice of pure happiness. Whether you're a baking novice or a seasoned pro, my step-by-step guide will walk you through the process of creating this showstopper. Prepare to dazzle your taste buds and impress your loved ones with a cake that's as beautiful as it is delicious. Join me on this sweet journey as we unveil the secrets to crafting the Eggless Nutella Swirl Pound Cake of your dreams. Get ready to bake, indulge, and enjoy every scrumptious bite!
Happy Baking!
Servings: 8-inch bundt cake
Prep Time: 20-30 mins
Baking Time: 45-60 mins
Chilling Time: 1-2 hours
Total Time: 4-5 hours
Ingredients:
Nutella Pound Cake:
270g All Purpose Flour
2tsp Baking powder
1/2 tsp Baking Soda
1/2 tsp Salt
220g Whole Milk
1 tsp vinegar
100g Plain Yogurt
100g Neutral Oil
225g Finely Granulated Sugar (Castor sugar)
1/4 tsp cinnamon powder
1/2 tsp cream of tartar
1/4 tsp nutmeg powder
3/4 cup Nutella
Nutella Ganache:
1/2 cup Nutella
1/3-2/3 cup cream
3-4 Ferrero rocher chocolates
Directions:
Preheat the oven to 360F. Prepare the bundt cake (I used an 8-inch tin) mould by spraying/brushing butter in it.
In a bowl add milk, vinegar, and yogurt and mix. Let it sit for 10 minutes. The mixture will curdle slightly and thicken.
In a large mixing bowl add flour, sugar, baking soda, baking powder, salt, nutmeg, cream of tartar, and cinnamon and mix.
Add 1/2 of the thickened milk mixture and mix using a whisk till just combined. It will be thick and have lumps but that’s normal don’t try to over-mix it.
Add the remaining 1/2 of the mixture and mix til smooth and combined. Do not overmix, mix till combined and no lumps.
Pour half of the batter into the cake mold.
Spoon about 1/2 of the Nutella into the batter and using a knife gently swirl it around.
Add the remaining batter over the swirls. Spoon the remaining Nutella over the batter and swirl it in.
Bake at 360F for 30 mins. Then reduce the oven temperature to 335F and bake for 20-25 minutes. A toothpick should come out clean, there can be crumbs but not wet batter.
Once baked remove it from the oven and let it cool for 10 mins.
Gently unmold the cake and let it cool for 1-2 hours.
Nutella Ganche: In a saucepan on low heat add heavy cream. Once warm add nutella and whisk. If needed add more cream to get the consistency you like.
Pour it over the bundt cake. Break the Ferrero rocher into pieces and sprinkle it over the ganache.
Slice and enjoy!
Serve with ice cream or coffee/tea/hot cocoa.
Notes/Tips:
You can also flour the cake pan so it unmolds well.
Don’t skip the cream of Tarter. it helps in making it fluffy.
Do not overmix the batter. It will become dense!
This cake will last well for 3-4 days in an airtight container stored in a cool place.
Serve it with ice cream or a warm drink as it is meant to be accompanied by something liquid.
Don’t skip the Nutella ganache.
