A rich, ultra-moist chocolate loaf cake topped with a thick layer of hazelnut-crunch chocolate glaze — a luxurious treat for chocoholics and coffee lovers alike. This French-inspired dessert is perfect for special occasions, afternoon coffee breaks, or as an indulgent homemade gift.
Why You’ll Love This Recipe
This chocolate cake is intensely flavorful, thanks to the combination of cocoa, brewed coffee, and creamy yogurt or sour cream. The texture is tender and moist, making each bite melt in your mouth. The hazelnut glaze, with its glossy finish and delightful crunch, adds a decadent touch that elevates this loaf far beyond the ordinary. It’s easy to make, keeps well, and is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1/2 cup strong brewed coffee (or milk)
- 1 teaspoon vanilla extract
For the Chocolate Hazelnut Glaze:
- 3.5 oz (100g) milk or dark chocolate
- 2 tablespoons hazelnut spread (e.g., Nutella)
- 1/4 cup chopped roasted hazelnuts
- 1 teaspoon neutral oil (optional, for shine)
Directions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and sugar until light and slightly frothy.
- Add the oil, yogurt (or sour cream), brewed coffee (or milk), and vanilla extract. Mix until smooth.
- Gradually stir the dry ingredients into the wet mixture, blending until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- For the glaze, melt the chocolate with the hazelnut spread and optional oil using a double boiler or microwave. Stir until smooth.
- Mix in the chopped roasted hazelnuts.
- Spread the glaze over the cooled cake and allow it to set before slicing and serving.
Servings and timing
Servings: 8–10 slices
Preparation time: 15 minutes
Baking time: 45 minutes
Cooling and glazing time: 45 minutes
Total time: About 1 hour 45 minutes
Variations
- Espresso twist: Replace coffee with a double shot of espresso for a deeper coffee flavor.
- Nut-free version: Omit hazelnuts and use a smooth chocolate glaze.
- Orange-chocolate combo: Add 1 teaspoon of orange zest to the batter.
- Spiced version: Incorporate a pinch of cinnamon or cardamom for a warm undertone.
- Mini loaves: Divide the batter into mini loaf pans and reduce the baking time accordingly.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature before serving. You can also freeze the cake (unglazed or glazed) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
FAQs
Can I use a different type of oil?
Yes, any neutral oil such as canola, sunflower, or light olive oil will work.
Is it necessary to use coffee in the batter?
No, you can substitute it with milk or plant-based milk, though coffee enhances the chocolate flavor.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.
What kind of chocolate is best for the glaze?
Either milk or dark chocolate works well, depending on your sweetness preference.
Can I add extra chocolate chips to the batter?
Yes, fold in 1/2 cup of chocolate chips for an extra rich texture.
How do I make the glaze shinier?
Adding a small amount of neutral oil to the glaze can give it a glossy finish.
Can I use other nuts instead of hazelnuts?
Yes, toasted almonds or walnuts are good substitutes.
Does the cake need to be refrigerated?
Only if you want to store it beyond 2–3 days or in warmer climates where the glaze may melt.
Can I make this cake in advance?
Absolutely, it actually tastes better the next day once the flavors meld.
How should I slice the cake without cracking the glaze?
Use a sharp knife and wipe it clean between each cut to maintain neat slices.
Conclusion
Cake au chocolat avec glaçage noisette-crunch is an irresistible dessert that combines rich chocolate flavor with the texture and elegance of a hazelnut topping. Whether served as a treat for guests or a personal indulgence, this cake delivers both simplicity and luxury in one beautifully glazed loaf.
Print
Cake au Chocolat avec Glaçage Noisette-Crunch
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A rich, ultra-moist chocolate loaf cake topped with a thick layer of hazelnut-crunch chocolate glaze — a luxurious treat for chocoholics and coffee lovers alike.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1/2 cup strong brewed coffee (or milk)
- 1 teaspoon vanilla extract
- 3.5 oz (100g) milk or dark chocolate
- 2 tablespoons hazelnut spread (e.g., Nutella)
- 1/4 cup chopped roasted hazelnuts
- 1 teaspoon neutral oil (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a loaf pan.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk eggs and sugar until light. Add oil, yogurt, coffee, and vanilla, mixing until smooth.
- Gradually add dry ingredients to wet, stirring until just combined.
- Pour batter into the loaf pan and bake for 40–45 minutes, or until a toothpick comes out clean. Let cool completely.
- For the glaze, melt chocolate with hazelnut spread and oil (if using) in a heatproof bowl over simmering water or microwave.
- Stir in chopped hazelnuts.
- Spread over cooled cake. Let set before slicing.
Notes
- For extra richness, use dark chocolate and espresso instead of coffee.
- Store in an airtight container at room temperature for up to 3 days.
- The cake freezes well without the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
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