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

Units Scale

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)

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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