Chocolate Chunk Hazelnut Loaf
Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.
By Pavani Hideout
This Chocolate-hazelnut bread is very moist and delicious. The chocolate-hazelnut glaze on the top makes it even more delicious.
Chocolate Chunk Hazelnut Loaf
Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.
Author: Pavani Hideout
Recipe Type: Baking, Dessert, Chocolate
Serves: 1 loaf
Ingredients
- All purpose Flour - 1 cup
- Whole wheat pastry flour - ½cup (or use 1½cups of AP flour)
- Sugar - ¾cup
- Unsweetened Cocoa Powder - ¼cup
- Baking Powder - 1½tsp
- Baking Soda - ¼tsp
- Salt - tsp
- Sour Cream - 1½cups (I used a combination of sour cream and yogurt)
- Vegetable Oil - ½cup
- Eggs - 2, large (I used 2tbsp egg replacer powder whisked with 6tbsp water)
- Vanilla extract - 1tsp
- Semi sweet chocolate chips - ½cup
- Milk Chocolate chips - ½cup
- Toasted Hazelnuts - ¾cup, chopped
For the Chocolate-Hazelnut GlazeI:
- Nutella (or any other chocolate-hazelnut spread) - ¼cup
- Milk - 1tbsp
Instructions
- Preheat oven to 350°F. Line a 9"x5" loaf pan with parchment paper, leaving an overhang on 2 sides. Coat with cooking spray.
- In a mixing bowl, combine flours, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until combined.
- In another bowl, combine sour cream, oil and vanilla extract.
- Add the wet ingredients to dry ingredients and mix until combined. Stir in the chocolate chips and hazelnuts. Pour into the prepared pan and bake for 50~60 minutes or until a cake tester inserted into the center of the bread comes out clean.
- Cool the bread slightly and pour the glaze while the bread is still warm.
For the glaze:
- Warm the hazelnut spread along with water to thin it out, then pour it over the warm bread. Let cool completely before slicing.
Thanks for sharing!
You forgot the eggs in the step by step directions. :)