Chocolate Hazelnut Loaf Cake
Generously topped with chocolate ganache, chocolate chips and roasted hazelnuts, this loaf doesn’t hold back. Rich, fudgy and wonderfully moist, it’s a celebration of two flavours that belong together.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 10
What do I need?
For the Loaf
- 150 g roasted hazelnuts
- 125 g unsalted butter, softened
- 180 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g Greek yoghurt
- 150 g plain flour
- 40 g cocoa powder
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 100 g dark chocolate chips
For the Ganache
- 100 g dark chocolate, finely chopped
- 80 mL thickened cream
To Decorate
- 50 g roasted hazelnuts, roughly chopped
- 50 g dark chocolate melts
How do I make it?
- Preheat oven to 180C.
- Grease and line a 22 x 11-centimetre loaf tin with baking paper.
- Place hazelnuts in a food processor and pulse until finely ground, resembling coarse almond meal.
- Beat butter and brown sugar together until pale and creamy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and yoghurt.
- Sift in flour, cocoa powder, baking powder, bicarb and salt. Fold gently until just combined.
- Stir through ground hazelnuts and chocolate chips.
- Spoon batter into the prepared tin and smooth the surface.
- Bake for 55 – 65 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached.
- Cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- To make the ganache, place chopped chocolate in a heatproof bowl. Heat cream until just simmering, then pour over the chocolate. Let stand for 2 minutes before stirring until smooth and glossy.
- Spoon ganache over the cooled loaf, allowing it to drip down the sides.
- Scatter with chopped hazelnuts and chocolate melts. Leave to set for 15 minutes before slicing.
