The coffee chocolate hazelnut loaf cake is a simple and delicious dessert: great for breakfast to dip in milk and perfect as a snack to enjoy with ice cream, whipped cream, or a scoop of Greek yogurt. I don’t know if I’ve mentioned it, but I love coffee-flavored desserts: they have something extra, an intense aroma, a rich taste, ideal for starting the day with the right boost. If you also love coffee desserts, you must try this coffee chocolate hazelnut loaf cake right away!
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tbsp dark chocolate
- 1 tbsp hazelnut granules
- 1/8 cup hazelnut coffee (or classic)
- 1/4 cup rice oil (or another vegetable oil of choice)
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Loaf Tin 7 x 4 inches (interior)
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, beat the eggs with the sugar until they are light and fluffy, then add the flour, cornstarch, and baking powder. Mix and add the rice oil and hazelnut coffee, pouring them in a steady stream while continuing to mix. Finally, add the chopped dark chocolate, hazelnut granules, and hazelnut coffee at room temperature. Mix well to combine all ingredients and pour the batter into a greased and floured loaf tin. Bake in the oven at 356°F (180°C) for 35 minutes. Check the baking with a cake tester or skewer, and if cooked, remove it from the oven and the tin to cool on a cooling rack before slicing.
