Rich, buttery, crumbly pound cake goodness abruptly interrupted by silky chocolate hazelnut ribbons with a wistful Italian accent.

Oh this is good cake!  Look at that buttery crust. It just collapses in your mouth with a soft crunch when you bite into it.  Cakey goodness with little hits of smooth, chocolate, nutty happiness in every mouthful.

I knew the very moment I saw this recipe on More Than Burnt Toast that it was going to be one of those special recipes. It so is!  This wonderful food blog is where my friend and fellow foodie, Val, showcases her talents extraordinaire.  Be sure to take a few moments to peruse some of Val's delightful posts and delectable recipes.  Thanks oodles for this one Val!! 

Now, back to Nutella.

I've always thought Nutella tastes just like the famous Ferrero Rocher chocolates.  Turns out Nutella was developed and perfected between 1946 and 1963, by none other than Pietro Ferrero, who owned a patisserie in Alba in the Langhe district of Piedmont. Take one brilliant pastry maker living where hazelnuts grow in abundance, throw in some chocolate and a good measure of that passionate Italian penchant for simply delicious food and presto, Nutella is born.  Grazie Pietro!

And heartfelt thanks to whoever first thought to schmuck buttery poundcake and Nutella together.  I just cannot stop thanking people for this cake.  Seriously, you must try this one and you'll know what I mean.  And if you do try it, thank-you!  Thank-you very much.



1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch 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 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld or stand 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.

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 and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

(Just a little note that I found that my loaf pan was very full.  It did overflow just a couple of blops onto the bottom of the oven.  So if your loaf pan seems rather full you might want to put it on a baking sheet.)

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.

I thought this would be good with a little dollop of slightly sweetened, softly whipped cream and a few blood orange segments or even a little plop of coffee ice cream.  But it is stands alone really, really well!!

Keeps well in an airtight container up to 3 days.  (I think!  We didn't make it past the second day.)