Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.
Ingredients
- Eggs -4, at room temperature
- Vanilla extract - 2 tsp
- All-purpose flour - 1 and 1/2 cups
- Baking powder - 3/4 tsp
- Ground cinnamon - 1/2 tsp
- Butter - 1 cup, softened to room temperature
- Sugar - 1 Cup
- Nutella - 3/4 cup, warmed
Preheat oven to 180C degrees. Grease a 9x5 loaf pan with butter and keep aside.
In a hand mixer, beat the softened butter and sugar together on medium speed until light and fluffy.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder and cinnamon together. Set that aside as well.
With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color.
With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
Bake the pound cake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella).
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
I have warmed the nutella lightly before layering it into the pan. I simply microwave it for about 15-20 seconds. This makes it easier to layer into the batter.
Finally, the perfect marble cake and this cake is quite special to me. This is the first cake my son has baked independently without any help, (I have arranged the ingredients for him and then gone for my weekend afternoon siesta) and it tastes superb. He has adopted it from Pritha's blog and he has followed it to the Tee to get that delicious masterpiece.
Since we didnot make any modifications to the recipe I am copying it directly from her blog. You may find the original recipe here.
Ingredients:
- Butter, at room temperature: 150 gm
- Olive oil: 100 ml
- Caster sugar: 200 gm
- Eggs: 4
- Vanilla Essence: 2 tsp
- Flour: 200 gm + 1.5 tbsp
- Baking powder: 2 tsp
- Milk: 50 ml
- Cocoa powder: 3 heaped tbsp
- White Chocolate Chips: 50 gm
In a large bowl, sift the flour and baking powder and set aside.
Cream the butter, oil and sugar in a large bowl with a hand blender till soft and fluffy.
Add the eggs one by one and continue blending after each addition till the mixture is smooth and pale. Add the vanilla and blend again. Add milk and blend.
Gradually fold the flour into the egg-butter-sugar mixture and mix gently. Do this bit by bit till everything is smoothly incorporated and there's no lumps.
Now divide the batter into two bowls. In the first bowl, add 1.5 tbsp of flour and 50 gm white chocolate chips and fold everything together. In the second, add sifted cocoa powder and fold that in.
Preheat the oven to 180°C. Butter the sides of a circular cake tin and line the base with parchment paper.
Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter.
Bake for 45 minutes or until a fork inserted into the middle comes out clean and it is springy to touch.
Let it cool on a wire rack for 20-30 minutes before de-moulding.
Enjoy with a hot cup of coffee.
Ahha...My first ever cake where I have used whole wheat flour and olive oil instead of butter.
This recipe is adapted from my fellow blogger Rakhi's blog, 'My world of baking'. If you remember, some days back, we at Kolkata Food Bloggers had an event called 'Know your bloggers' and every week one of our friend was the star of the week and we all have tried some recipes from her blog and posted it online. Ok, I could not manage to keep pace with it for 'n' number of different reasons but I have promised myself that whenever I get the chance, I will complete the event on my own. So, last week, when I saw her post on this raisin cake, I immediately decided to give it a try. It was really yummy and well accepted in my family. I am also happy and feeling less guilty of stuffing the family with calories since some part of the cake is whole wheat flour and it contains olive oil.
Ingredients
- Whole wheat flour: 1/2 cup
- All purpose flour: 1 cup
- Sugar: 1 cup
- Eggs: 2
- Vanilla essence: 1 teaspoon
- Baking powder: 1.5 teaspoon
- Cocoa powder: 3 tablespoon
- White oil: 1/2 cup
- Milk: 1/4th cup
- Raisins : 1/4th cup
Beat the eggs well. Add powdered sugar through a sieve and mix well.
Now add oil, milk, and vanilla essence.
In a deep-bottom bowl, add the whole wheat flour, APF, cocoa powder and baking powder. Sieve atleast twice to get a fluffy cake.
Now add the dry mixture to the wet mixture in two batches. Mix well till you get a thick, lump-free batter.
Fold in the soaked raisins. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in a greased cake pan. Make sure that batter fills up only half the baking pan. Sprinkle a few chopped raisins on the top surface of the cake.
Bake the cake for 40-45 minutes.
Remove the cake from the oven. Set aside to cool.
Slice and serve with your favorite cuppa.
I have some serious weakness for good brownies and prefer it a bit gooey,, with occasional crunch of toasted walnuts and the subtle aroma of a coffee and when it is paired with a good cup of Espresso,,Ahhh... I just reach heaven !!
Ingredients
- Butter 100 gms + extra for greasing
- Chocolate - 1 cup, chopped
- Flour - 1 and 1/2 cup
- Instant Coffee Powder - 2 tbsp
- Baking powder - 1 tsp
- Walnut - 2/3 cup, chopped
- Eggs - 2
- Dark brown sugar - 3/4 cup
Put the butter and 1/3rd of the chopped chocolate into a microwave safe bowl. Heat for 30 seconds until the butter and chocolate have just melted. Remove from heat and let cool for 10 minutes.
Combine the flour, coffee powder, remaining chocolate and chopped walnuts in a large bowl.
Beat the eggs with the sugar in another bowl. Add the cooled chocolate butter mixture, then the flour mixture. If it is too dry add 1 or 2 tablespoon of milk. Beat until thoroughly combined.
Preheat the oven to 180 degree C. Line a square Cake pan with butter paper.
Spoon the mixture into the prepared pan.
Bake in the preheated oven for 25-30 minutes or until set, crusted over and cracked a bit but still a little gooey in the centre.
Let cool in the pan. ( I could not wait to cool it completely though :-) ). Cut into square pieces and serve.
Ok,, this is the season changing time in Bengal, and like most of the Bengalis I have also got my dose of viral attack. Yes, I was down with some sore throat, body ache and all those symptoms, you know what I mean. Now this is not the forum to discuss illness, right ?? I know, but I have all these and was looking for something comforting but hassle free and quick and hot and delicious and I end up with this espresso Hot Chocolate.
Ingredients
- 1 cup milk
- 2 tablespoons Nutella, depending on how sweet you like
- 1 teaspoon of instant espresso powder
In a small saucepan over medium heat, combine all 3 ingredients and whisk until smooth and frothy. Pour into your favorite mug and enjoy!!! I had some rusks with it and liked the combination very much !!!
Hello and Happy New Year 2014. It is new year and it is resolution time friends !! Last year, during this time I have started my blog with a target of posting atleast 100 recipes. I have ended the year with more than 150 recipes, and over 1030 facebook followers, who constantly encourages me to try new avenues in cooking arena... not bad,, Eh !!!
For the year 2014, my resolution is to improve my baking skills, both sweet and savoury front. Till date, I am quite comfortable with Indian cooking specializing on Bengali cuisine, but this year I will be more into continental and baking goods. So to start with, I made this rich Chocolate Cake on New Year ,, which is so tasty and visually appealing that I thought I should share it with you all. Let me know how it is.
Ingredients:
- Butter - 85 gms + extra for greasing
- Brown Sugar - 85 gms
- Eggs - 2
- Vanilla Extract - 1 tsp
- Dark Chocolate - 100 gms, melted
- Cocoa Powder - 25 gms
- Plain Flour - 1 cup
- Baking Powder - 1 tsp
- Almond - 100 gms, broken
- Milk - 1/3 Cup
- Chocolate Chip - 1/3 cup
- Chocolate Syrup - for drizzling
- Cherry to Garnish
Beat the butter and sugar until light and creamy. Slowly add the eggs, mixing well between each addition.
Sieve the cocoa, flour and baking powder and add it to the egg mixture. Add the melted chocolate ( melt in microwave oven or on a double boiler ) and mix well.
Fold in the milk, choco chip and broken almond.
Butter a baking pan and line with greaseproof paper. Preheat the oven at 160 degree C. Pour the mixture into the pan.
Cover the pan with a greaseproof paper and a foil and secure with a thread. Take a flat bowl and pour boiling water. Carefully place the pan onto the bowl so that water is halfway up. Bake at 160 degree C for 30 minutes.
Remove the cover and bake at 180 degree C for 20 more minutes or a knife inserted at the centre comes out clean.
Garnish with cherries, and chocolate syrup and serve warm.
