Chocolate Hazelnut Loaf Cake

    1 hour 5 min

    I invented this some years ago. This is a lovely tea cake, combining plain chocolate with roasted hazelnuts. It isn't too sweet, it's just right! You can toast whole hazelnuts in a dry frying pan over medium heat, then process till fine in a food processor.

    7 people made this

    Serves: 12 

    • 110g butter
    • 85g plain chocolate, chopped
    • 125g caster sugar
    • 125g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 120ml soured cream
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 70g ground roasted hazelnuts

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 21cm x 11cm loaf tin.
    2. In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and bicarb, and stir into the chocolate mixture. Blend in the soured cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the cake mixture evenly into the prepared loaf tin.
    3. Bake for 45 to 50 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the tin before inverting onto a wire rack to cool completely.

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    Reviews in English (5)


    I was very pleased with the flavor and texture of this teacake; the amount of chocolate seemed just right for a quickbread (not too heavy as in a browny). The taste of the hazelnuts really comes through. Perfect for a ladies lunch or nice brunch. To make it more convenient by using my mixer, I beat the eggs, vanilla & sour cream in my mixer's work bowl, tossed the flour, baking soda & powder on a sheet of wax paper and added to eggs in mixer, mixed briefly, then added melted chocolate mixture, mixed briefly, last folded in hazelnuts by hand - turned out great. Made three mini-loaf pans (2"x5"x2.5"), baked for 30-35 minutes. A keeper!  -  19 Jun 2001  (Review from Allrecipes US | Canada)


    Great recipe. It's moist, flavorful, and rises nicely in the pan to about twice the size the batter was. I made a (small) bundt cake as a birthday cake for my daughter. I coated the outside with dark chocolate to keep it from drying out too quickly. Although i usually bake with a hand mixer, i only used a wooden spoon to make the dough ... and it came out perfectly without much work.  -  30 Nov 2006  (Review from Allrecipes US | Canada)


    Really did not like this. Brought it over to a family dinner and nobody liked it. I can't exactly put my finger on what it was. Maybe it was the fact that it was a cross between a brownie and a cake. If it was one or the other it would've been better.  -  06 May 2012  (Review from Allrecipes US | Canada)