The first time I tasted Nutella, I was on a high school field trip to France. I was sixteen. We spent a week in Paris, going to the Louvre and Jim Morrison’s grave and and cafes and eating ham on buttered baguette in the Place de Vosges and drinking Volvic water and sweet Champagne, straight from the bottle. After that, we took a train to Poitiers. I stayed with a very nice girl who smoked Gauloise cigarettes and drank wine with her parents, and whose handsome boyfriend got to spend the night in her room. The Marchenoirs gave me a bowl of hot chocolate and Nutella spread on crusty bread for breakfast. It’s a wonder I ever came home. Today, I baked the gooey hazelnut spread into a cake. And it is amazing.
Nutella Bundt Cake
Adapted from a recipe on Kirbie’s Cravings
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup Nutella
- 1 cup whole milk
Preheat oven to 350. Grease and flour a bundt pan. In a large bowl whisk to combine flour, baking powder, and salt. In the bowl of a stand mixer cream sugar into the butter until light in color and fluffy in texture, about three minutes. Add one egg at a time, then the Nutella. Pour in half the dry ingredient mixture, half the milk, the rest of the dry ingredients and the rest of the milk; mix until just combined. Spread the (rather thick) batter into a prepared bundt pan and bake for 45-55 minutes. Top with confectioner’s sugar, or a dollop of whipped cream, to really gild the lily.