Chocolate hazelnut loaf cake


Created by
  • Sanah Ahuja -

For Loaf

For ganache


  • Preheat oven to 140 degrees. Grease a loaf tin with melted butter & line it with butter paper. Toast the hazelnuts & keep aside.
  • Sift the dry ingredients together & keep aside. Melt the chocolates in a micro wave at 30 second intervals, mixing in between & keep aside.
  • Cream together the butter & sugar with a whisk or electric beater, till soft & fluffy
  • Pour in the milk & yogurt and mix gently, till fully incorporated
  • Add the melted chocolates & gently whisk together
  • Fold the dry ingredients into the batter with a spatula
  • Fold in the chopped hazelnuts
  • Pour into the loaf tin
  • Bake for 35-40 minutes, till a skewer comes out clean
  • Let the cake cool completely before unmoulding
  • For the truffle, melt the chocolate in the microwave at 30 second intervals, mixing in between
  • Bring the cream to a boil
  • Pour it over the melted chocolate. Let it sit for a few seconds, then whisk till smooth
  • Leave outside at room temperature
  • Once the cake has been unmoulded, spread the truffle on it with a palette knife
  • Sprinkle the chopped hazelnuts on top and serve!

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