Hazelnut Chocolate Chip Loaf Cake
The first time I baked this, I pulled it at 30 minutes because the top looked done. The middle was still wet batter under a crust of toasted almonds. That was kind of sad. A loaf this deep needs 45 to 50 minutes at 350°F, and I now trust a toothpick over the color of the top, which goes golden long before the center sets.
The heavy cream is what I’d never skip. It keeps the crumb soft for days, so the cake still slices cleanly on day three instead of crumbling. I fold the chopped nuts and chocolate chips in last, by hand, and stop as soon as they’re spread through. Honestly, it’s a forgiving batter. We take thick slices of it on picnics, wrapped in plastic wrap, and it’s breakfast with coffee the next morning.
This hazelnut chocolate chip loaf cake gets a double dose of nuts: ground hazelnuts in the batter, chopped hazelnuts and almonds through the crumb. You don't need a mixer. It's a plain, everyday cake rather than a dessert for company, and a dusting of powdered sugar is all the finish it needs. It makes 10 thick slices.
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Melt the butter in a small saucepan over low heat, then set it aside to cool slightly.7 tablespoons unsalted butter
- In a large mixing bowl, whisk the eggs with the granulated sugar for 2 to 3 minutes, until pale and slightly thickened.3 large eggs, 3/4 cup granulated sugar
- Add the all-purpose flour, baking powder and hazelnut flour to the bowl and whisk just until combined. Pour in the melted butter and the heavy cream and whisk until the batter is smooth and thick.1 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 cup hazelnut flour, 3/4 cup heavy cream
- Switch to a rubber spatula and fold in the chopped hazelnuts, chopped almonds and chocolate chips until evenly spread through the batter. Scrape the batter into the lined pan, smooth the top and scatter the sliced almonds over it.1/3 cup hazelnuts, 1/3 cup almonds, 3.5 oz semisweet chocolate chips, 2 tablespoons sliced almonds
- Bake for 45 to 50 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean apart from a little melted chocolate. If the almonds brown too fast after about 30 minutes, lay a loose sheet of aluminum foil over the pan for the rest of the bake.
- Let the cake cool in the pan for 5 minutes, then lift it out by the parchment and let it cool on a wire rack for at least 30 minutes. Dust the top with the powdered sugar through a fine-mesh sieve and cut it into 10 slices with a serrated knife.1 teaspoon powdered sugar
Nutrition
Notes
For an all-hazelnut loaf, swap the chopped almonds for another 1/3 cup chopped hazelnuts, folded in at step 4. Wrapped tightly in plastic wrap, the cake keeps 4 days at room temperature.
You might also like our Chocolate Chip Banana Bread.
