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Chocolate Chunk Hazelnut Loaf

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  • Author: Pavani Hideout
  • Yield: 1 loaf


Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.


  • 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


  1. Preheat oven to 350°F. Line a 9″x5″ loaf pan with parchment paper, leaving an overhang on 2 sides. Coat with cooking spray.
  2. In a mixing bowl, combine flours, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until combined.
  3. In another bowl, combine sour cream, oil and vanilla extract.
  4. 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.
  5. Cool the bread slightly and pour the glaze while the bread is still warm.

For the glaze:

  1. Warm the hazelnut spread along with water to thin it out, then pour it over the warm bread. Let cool completely before slicing.
  • Category: Baking, Dessert, Chocolate
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