Description
Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.
Ingredients
- All purpose Flour - 1 cup (240 ml)
- Whole wheat pastry flour - 1/2cup (120 ml) (or use 1 1/2cups of AP flour)
- Sugar - 3/4cup (180 ml)
- Unsweetened Cocoa Powder - 1/4cup (60 ml)
- Baking Powder - 1 1/2tsp
- Baking Soda - 1/4tsp
- Salt - tsp
- Sour Cream - 1 1/2cups (360 ml) (I used a combination of sour cream and yogurt)
- Vegetable Oil - 1/2cup (120 ml)
- Eggs - 2, large (I used 2tbsp egg replacer powder whisked with 6tbsp water)
- Vanilla extract - 1tsp
- Semi sweet chocolate chips - 1/2cup (120 ml)
- Milk Chocolate chips - 1/2cup (120 ml)
- Toasted Hazelnuts - 3/4cup (180 ml), chopped
For the Chocolate-Hazelnut GlazeI:
- Nutella (or any other chocolate-hazelnut spread) - 1/4cup (60 ml)
- 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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350