Chocolate and Hazelnut Loaf Cake (with optional finishes)

Here’s a really versatile loaf cake with a terrific chocolate flavour and a super crunchy texture. There are many ways it could be “finished”; I’ve included two possible ways.

Serves: 10 – 12 slices                      

Time: 90 – 95 minutes + cooling (+ more, depending how you finish it.)

Level: Easy                                        

Tins: A 1kg (2lb) loaf tin


For the cake

  • 125g/4½oz milk or dark chocolate, broken into small pieces
  • 2 tsp warm milk mixed with 2 tsp coffee powder
  • 100g/3½oz plain self-raising flour
  • 75/2½oz Wholemeal self-raising flour
  • ½ tsp baking powder
  • A generous pinch of salt
  • 150/5½oz softened unsalted butter
  • 150/5½oz caster sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 50g/1¾oz chopped hazelnuts

For the topping – option 1 (single layer)

  • 150g/5½oz dark chocolate
  • 50g/oz butter
  • 30g/1oz hazelnuts

For the topping/filling – option 2 (double layer)

  • 150g/5½oz milk chocolate or milk/white mixed
  • 50g/oz butter
  • 150g/5½oz peanut butter
  • A small tube of smarties or similar (about 40g/1¼oz)


1. Preheat oven to 180°C / fan 160° C / 350° F / gas 4.  Grease and line the loaf tin, or simply insert a shaped paper liner without greasing the tin.

2. Melt the chocolate with the milky coffee. (Either on a bain marie or in the micro wave with short blasts and regular stirring.) Set aside to cool.

3. Sift the flour, baking powder and salt into a large bowl, then add the butter, sugar, eggs and vanilla. Beat lightly until everything is fully combined.

4. Stir in the melted milk chocolate then the nuts. Pour or spoon the mixture into the loaf tin and smooth the surface level.

5. Bake for around 60 minutes. Test for “doneness” by inserting a skewer into the middle. If it comes out dry, the cake is ready. Cool in the tin for five minutes then turn out onto a wire rack to cool fully.

6. For topping option 1, melt the dark chocolate and butter together. Leave to cool until firm but still spreadable. Spread over the cake. Dot the surface with the hazelnuts.

7. For topping/filling option 2, first slice the cake in half horizontally. Melt the milk chocolate and butter together then stir in the peanut butter. Use about half of this mixture to layer the cake halves together. Spoon or pour the rest on top of the cake then add the smarties.

I hope you enjoy making and eating one or both of these lovely cakes. If you want more loaf cake recipes click here. But first, let me recommend a couple of my favourites that I think you’ll love: my Bara Brith and my Double Chocolate Loaf Cake with Almonds.

For cakes in general try this link. To make a comment or ask a question go to the contact page.