This chocolate hazelnut loaf is the perfect treat for your next tea time. You’ll love how easy it is to make and its rich, satisfying flavor. It’s an ideal addition to any collection of cake recipes for tea time.
Key Ingredients & Substitutions:
- Hazelnuts: You can use pre-roasted hazelnuts or roast them yourself. Almonds or walnuts can be substituted for a different flavor profile.
- Chocolate: Good quality dark chocolate chips or a chopped bar will make all the difference. Milk chocolate can be used if you prefer a sweeter loaf.
- Flour: All-purpose flour works best. A gluten-free baking blend can be used for a gluten-friendly option.
- Butter: Unsalted butter is recommended so you can control the salt content. A plant-based butter alternative can be used for a dairy-free version.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk with 1 tablespoon lemon juice, rested 5 minutes)
- ½ cup roasted hazelnuts, roughly chopped
- ½ cup dark chocolate chips
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or water
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350 calories
- Tools Needed: Loaf pan (8.5×4.5 inches or 9×5 inches), mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour your loaf pan, or line it with parchment paper for easy removal. This ensures your chocolate hazelnut loaf doesn’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside. This preliminary mix helps distribute the leavening agents evenly for your cake recipes for tea time.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined; be careful not to overmix the batter. This is key for a tender loaf.
5. Fold in Hazelnuts and Chocolate
Gently fold in the chopped hazelnuts and chocolate chips. Make sure they are evenly distributed throughout the batter. This adds delicious texture to your chocolate hazelnut loaf.
6. Bake Your Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If you’re making the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled loaf. Now you have a delightful addition to your cake recipes for tea time.
Variation Ideas:
- Coffee Infusion: Add 1-2 teaspoons of instant espresso powder to the dry ingredients for a mocha flavor.
- Citrus Zest: Include the zest of one orange or clementine in the batter for a bright note.
- Nutella Swirl: Swirl a few tablespoons of hazelnut spread into the batter before baking for extra richness.
- White Chocolate Chips: Replace dark chocolate chips with white chocolate for a sweeter contrast.
Storage Instructions:
Store your chocolate hazelnut loaf at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
- Q: Can I use unroasted hazelnuts?
A: Yes, but roasting them first enhances their flavor significantly. Spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until fragrant.
- Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to ¾ cup. Let it sit for 5 minutes before using.
- Q: My loaf sank in the middle, what happened?
A: This can happen from overmixing the batter, opening the oven door too early, or incorrect oven temperature. Ensure your oven is calibrated and avoid peeking too often.
- Q: Can I make this loaf ahead of time?
A: Absolutely! This chocolate hazelnut loaf tastes even better the next day as the flavors meld. It’s perfect for your advance planning of cake recipes for tea time.
- Q: How do I prevent the chocolate chips from sinking?
A: Toss the chocolate chips lightly with a tablespoon of flour before folding them into the batter. This helps them stay suspended.
- Q: Can I add other nuts?
A: Yes, walnuts or pecans would also be delicious in this recipe. Adjust the quantity to your preference.