Chocolate and Vanilla is always a winning combination and it scores brownie points with this one too.Thanks to Pinterest,I saw this amazing cake and through it the amazing blog Cook Republic.I baked the cake immediately and at least 3-4 times after that.Every time I took pictures,it lacked something.Then I knew I was trying in vain,Sneh's pictures look just too good and I decided to post my version here,however lame it looks in comparison.
A simple vanilla butter cake swirled with Nutella with a perfect golden crust and tight crumbs.Slices beautifully,it will make a great addition to a High Tea menu,paired with coffee/tea-both work well.I will be baking this cake again,probably with different additions now.How does Cinnamon and Chocolate chips sound?
Recipe source - Sneh of Cook Republic
Salted Butter - 150gms,I used Amul
Castor Sugar - 1 cup
Eggs - 3
Vanilla extract - 1 tsp
Flour - 1 1/2 cups
Baking powder - 1 tsp
Milk - 1/2 cup
Nutella - 3 tbsp
Preheat oven to 160C.Grease and line a 6 cup Bundt pan or a 9/5 loaf tin.
In a mixing bowl combine all the ingredients except nutella and beat well for 2-3 minutes or until everything is combined and you get a smooth batter.
Pour half of the batter into the prepared tin.Add 1 1/2 tbsp nutella and swirl with a knife or a toothpick.
Pour rest of the batter on top and repeat with the remaining nutella.
Bake for 50-60 minutes or until the cake is golden brown on top and a toothpick inserted into the center of the cake comes out clean.
Cool in the tin for 30 minutes and then transfer to a wire rack to cool completely.
Slice and serve.
- Original recipe calls for churned salted butter and I used regular Amul butter,which worked fine.If you use unsalted butter,add a pinch of salt while mixing the batter to cut down the sweetness of the cake.
- Wait till the cake is completely cooled down before slicing to get neat even slices.
- You could add more/less Nutella according to your taste.Mix it well into the batter,mine was not completely mixed and some of it sank to the bottom,doesn't matter when it comes to the taste though:)