Wed, 20 July 2022
Chef: Aoife Noonan
Ingredients:
(Makes 1 Loaf)
For the Loaf Cake:
55g Cocoa Powder
210g Plain Flour
1 1⁄2 tsp Baking Powder
1⁄4 tsp Salt
120g Caster Sugar
120g 70% Dark Chocolate, finely chopped
2 Eggs
150ml Milk
1tsp Vanilla Extract
90g Unsalted Butter, melted and cooled
For the Chocolate Hazelnut Glaze:
160g 70% Dark Chocolate
1tsp Sunflower Oil
65g Toasted Hazelnuts, finely chopped
Method
For the Loaf Cake:
1. Preheat the oven to 180C or 160C if using a fan oven. Grease and line a loaf tin (about 20cm
x 8cm) with parchment paper.
2. In a large bowl, sift together the cocoa powder, flour, baking powder and salt. Add the sugar
and chopped chocolate and mix well to combine. Set aside.
3. In another bowl or jug, whisk together the eggs, milk, vanilla and cooled melted butter. Pour
the wet ingredients into the dry and mix until just combined.
4. Scrape the mixture into the prepared loaf tin and smooth the top. Bake the cake in the
preheated oven for 50-55minutes until well risen and cooked through, or until a skewer
inserted into the centre comes out with just a crumb or two.
5. Remove from the oven and set aside to cool in the tin for 10 minutes before turning out
onto a wire rack to cool completely.
For the Chocolate Hazelnut Glaze:
1. Put the chocolate into a heatproof bowl over a saucepan of simmering water and stir until
just melted. Alternatively, melt the chocolate in the microwave in 30 second bursts, stirring
well after each burst to prevent the chocolate burning.
2. Mix in the oil and chopped hazelnuts and set aside.
3. Put the cooled cake on a rack over a baking tray and pour the glaze over the top and sides of
the cake, filling in any gaps with glaze using a spoon or spatula.
4. Leave to set for about 5 minutes before placing on a serving plate or board and cutting into
slices to serve.
5. Chill the cake in the fridge for 10 minutes before slicing if you’d like the glaze set a little
more.
