Hazelnut Chocolate Matcha Pound Cake

Preheat the oven to 325°F. Lightly grease an 8” x 4” loaf pan. Line with parchment paper, leaving an overhang on the two long sides; grease paper.

With an electric mixer on medium speed, beat butter and sugar until completely creamed, light, and fluffy. Add one egg at a time, mixing thoroughly after each addition. Next, beat in the vanilla and salt.

Turn the mixer to low, and add the flour, mixing until just combined. Transfer half of the batter to a clean bowl, and mix in a ¼ cup of Bonne Maman Hazelnut Chocolate Spread and a ¼ cup of cocoa powder. Add the matcha powder to the remaining batter, and mix until fully incorporated.

Spoon 2 tablespoons of matcha batter into one corner of the pan, and then spoon 2 tablespoons of chocolate batter next to it. Repeat this, creating a checkerboard pattern. With a butter knife, swirl the pattern in a figure eight a couple of times to pull the green color into brown, and vice versa. 

Bake for 55 mins–1 hr, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in a pan on a wire rack for 10 mins. Next, using the parchment overhang, pull the cake from the pan, and let it cool completely. Drizzle with Bonne Maman Chocolate Hazelnut Spread as desired, and enjoy!