This is good with the chocolate spread and extra good if you can find the elusive chocolate-hazelnut one!

Ingredients

  • 1 ½ cups flour
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 sticks unsalted margarine, or butter, softened
  • 1 ¼ cups sugar
  • 1 13-ounce jar chocolate or chocolate-hazelnut spread (the spread may need to be softened in the microwave to spread well; heat in 20 second intervals, until spreadable but not cooked)

Directions

Preheat the oven to 325. Spray a 9 x 5 inch loaf pan or 6 2 x4 inch mini loaf pans with non-stick spray. In a glass measuring cup lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a mixer beat the margarine with the sugar at medium speed until fluffy about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until incorporated. Add the flour mixture in 3 batches, beating at low speed between additions. Continue to beat for 30 seconds longer.

Spread one –third of the batter in the pan, then spread half of the chocolate spread on top. Repeat with another third of the batter and the remaining chocolate spread. Top with remaining batter. Lightly swirl the chocolate cream into the batter with a knife. Do not over mix.

Bake the cake for about 1 hour. (Smaller cakes will require about 40 minutes). Cool the cake in the pan for 15 minutes