Cake Dessert

Nutella Stuffed Chocolate Pound Cake with Dark Chocolate Chips


I was walking down the frozen section at the supermarket and found myself staring at chocolate pound cakes… I went to the supermarket as I was craving some nutella…I have one bottle sitting in my basket, waiting to be checked out. I was then faced with a difficult decision… which do I give up? I wanted both so badly, together. And so I made it happen for me. Chocolate pound cake with a thick slab of gooey nutella in the middle! I have to say that there really is a huge difference between using the expensive dutch processed cocoa powder compared to the natural cocoa powder. The dutch process taste much better, plus the colour of the finished product is much much richer and darker. After I’m do with the cocoa powder I have at home, I’m definitely going back to the dutch processed. Although, some recipes that uses more baking soda works better with natural cocoa powder. Now lets take a look at that lovely gooey slab of nutella before we begin shall we?


  • 1 1/3 cups cake flour, sifted
  • 3 eggs
  • 2/3 cups unsalted butter, softened
  • 1/3 cups unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup fresh milk, room temp
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup nutella (approximately)  
Preheat oven to 175C. 
Grease and line the bottom of a standard loaf pan.
Sieve flour, cocoa powder, salt, and baking powder together.

Cream butter and sugar together until light and fluffy.
About 5 mins.

Then add eggs, one at a time until combined.

Add vanilla extract.

Add 1/3 of the flour mixture in the butter mixture.
Then add 1/3 of the milk.
Alternate until all combined.

Don’t forget to scrape down the sides.

Pour batter until half full, then top with nutella in the center keeping the sides clean.

Then pour batter to top of rim.
The cake doesn’t raise much.
Top with chocolate chips.

Bake for 55 mins until skewer comes out clean.
Remember to test on the sides as the middle has nutella.
Leave to cool for 10 mins before removing from pan to cool completely on wire rack.

Let cool completely before cutting.
Store in fridge or freezer for storage.
I suggest bringing to room temp before serving as the nutella hardens when cold.

Bon appetit!!

I am submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.

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  • Reply
    Goh Selina
    27 May, 2014 at 1:27 pm

    Hi Shar Kay, may I know your 2/3 cups of unsalted butter is how many grams?

    • Reply
      28 May, 2014 at 1:00 pm

      Hi Selina,

      Based on online conversion it is 152g. 🙂

  • Reply
    29 May, 2014 at 12:34 am

    Hi Shar,

    I like your idea of hiding nutella inside an ordinary looking chocolate pound cake… Every slice comes with a nice surprise 😀


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