Simple loaf cakes often do not get the attention they deserve. If you look at baking books or magazines you hardly find them. People prefer fancy cakes these days. I don’t. I love a rich and moist loaf cake packed with flavors like this Classic Chocolate Nut Loaf Cake. So good! How about you – do you like those cakes too?
It seems the time for loaf cakes is way in the past. Moms and grandmas made them more often but now it’s all about naked cakes, layer cakes and such… I also like those fancy cakes but those easy cakes should not be ignored. They can be sooo good! Your grandma knows what’s good, so you better listen ;P
If you want to make something quick for a birthday party or a little get-together with friends – a loaf cake is something people still like to do. Weirdly with store-bought cake mixes… which I can’t really understand. The ingredients you need, most people have at home on a regular basis – so making an easy loaf cake is something you can do without any help from a box ;) Making it from scratch is not a big deal but you will probably see a lot of happy faces when you tell. It always sounds better when you can say “It’s homemade. No cake mix!” ;)
This Hazelnut Chocolate Loaf Cake is really easy to prepare – so easy anyone can do it. And if you fail miserably on that one, you might want to leave the kitchen and let others do the baking from that point on. Sorry… but it is really that easy :P Chopping some chocolate, mixing some things here and there are easy tasks that will result in a delicious and moist cake. If you like you can replace the regular chocolate with something more “flavorful” with cocoa nibs, marzipan or maybe salted caramel – that will make the cake even better and very special. Much better than any cake mix you can buy out there.
One more reason to ditch the good old cake mix – you never really know what’s all in there. If you make the cake from scratch you have full control over the ingredients. If you want to use spelt flour instead of regular wheat flour you can easily do that. Same for sugar, for example. If you want to make something with fewer calories, you can replace sugar easily with a calorie-reduced or calorie-free sugar replacement (xylitol or erythritol, for example). If you use a store-bought cake mix there is not much you can change. There you normally just add some liquid and then you’re done. I assume you are not using cake mixes anyway if you ended up here on this page. Dunno, why I am complaining about cake, mixes here… :P
Well… make the cake! It is really delicious, moist, super nutty and packed with chocolate flavor! Especially the espresso you drizzle over the cake gives it the kick that makes this cake really delicious!
INGREDIENTS / ZUTATEN
1 cup (230g) butter, softened
3/4 cup (150g) sugar (or erythritol)
1 tsp. vanilla extract
pinch of salt
4 medium eggs
1 1/2 cups (200g) wholemeal spelt flour
2 tsp. baking powder
3.5 oz. (100g) ground hazelnuts
1.7 oz. (50g) hazelnuts, chopped
3.5 oz. (100g) semi-sweet chocolate, chopped
For the soaking liquid:
1/4 cup (60ml) strong espresso
1 tbsp. hazelnut liquor (optional)
For the decoration:
5.3 oz. (150g) semi-sweet chocolate
1-2 tsp. coconut oil
1-2 tbsp. hazelnut brittle
230g weiche Butter
150g Zucker (oder Erythrit)
1 TL Vanille Extrakt
1 Prise Salz
4 Eier (M)
200g Dinkelvollkornmehl
2 TL Backpulver
100g Haselnüsse, gemahlen
50g Haselnüsse, gehackt
100g Zartbitterschokolade, gehackt
Für die Tränke:
60ml starken Espresso
1 EL Haselnusslikör (optional)
Für die Dekoration:
150g Zartbitterschokolade
1-2 TL Kokosöl
1-2 EL Haselnusskrokant
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar (or erythritol) to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract and salt and mix it in. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, ground almonds and chopped almonds – add to the bowl and mix in – do not overmix. Add the chopped chocolate and fold in. Transfer the batter to the prepared baking tin and smooth out the top. Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Take the cake out of the oven and place on a wire rack.
3. Mix the espresso with the hazelnut liquor. Use a wooden skewer and make little holes all over the surface of the cake and drizzle the soaking liquid all over the cake. Let the cake cool down for 10-15 minutes inside the baking tin, then remove carefully and let cool completely on a wire rack.
4. For the glaze chop the chocolate coarsely and melt in the microwave or in a bowl over a pot with simmering water. Add the coconut oil gradually until the consistency is good for glazing the cake. Let cool down a bit and then glaze the cake. Sprinkle with the hazelnut brittle and let dry.
2. Die Butter mit dem Zucker (oder Erythrit) in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Vanille Extrakt und Salz dazugeben und gut unterrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit Backpulver, den gemahlenen und den gehackten Nüssen vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Die gehackte Schokolade dazugeben und unterheben. Den Teig in die vorbereitete Form füllen und glattstreichen. Den Kuchen für etwa 50-60 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und erst herausholen, wenn dieser sauber herauskommt. Fertigen Kuchen aus dem Ofen holen.
3. Den Espresso mit dem Likör vermischen. Den Kuchen mit einem Holzspieß mehrfach einstechen und dann die Espresso-Tränke auf dem Kuchen verteilen und einsickern lassen. Den Kuchen noch etwa 10-15 Minuten abkühlen lassen, dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Glasur die Schokolade grob hacken und in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen. Nach und nach Kokosöl dazugeben, bis die Konsistenz passt. Die Glasur noch ein wenig abkühlen lassen und dann den Kuchen damit überziehen. Mit dem Haselnusskrokant dekorieren und die Glasur trocknen lassen.
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Here is a version of the recipe you can print easily.
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Chocolate Hazelnut Loaf Cake
- Prep Time: 30m
- Cook Time: 1h
- Total Time: 2h
- Yield: 1 1x
- Category: Cakes
- Cuisine: German
Description
Delicious hazelnut loaf cake with a good amount of chocolate. Easy peasy to prepeare.
Ingredients
Instructions
Notes
Enjoy baking!
