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bakery chocolate loaf

Bakery Style Chocolate Loaf Cake

This chocolate loaf cake recipe yields a tall, bakery style loaf studded with tiny bits of hazelnuts.
Course Breakfast, Dessert, Snack
Keyword bakery chocolate cake, chocolate loaf, loaf cake
Prep Time 20 minutes
Cook Time 1 hour


  • pullman loaf pan


Chocolate Hazelnut Cake Ingredients

  • ¾ cups unsalted butter softened (170g)
  • 1 ¼ cups granulated sugar 250g
  • 2 eggs plus 1 yolk
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup ground hazelnuts 125g
  • 1 ½ cups all-purpose or rye flour if Rye, 195g, 180g if AP
  • cups dutch processed cocoa 70g
  • 1 ¼ cups kefir or buttermilk 310g

Chocolate Glaze Ingredients

  • cup organic powdered sugar sifted
  • 3 tablespoons dutch processed cocoa
  • 3-5 tablespoons heavy cream milk or even kefir
  • Pinch fine sea salt


  • Preheat the oven to 350 F. Grease and line a pullman loaf pan with parchment paper. If not using a pullman you can make two shorter loaves or one loaf and some muffins.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, baking powder and soda and salt for at least 5 minutes - until very light and fluffy.
  • Add the eggs and yolk and beat for another 3 minutes, scraping down as needed, batter should be very smooth.
  • Add the ground nuts, flour and cocoa and mix it in with a spatula (to avoid dry ingredients making a mess).
  • With the mixer on, pour in the kefir. Scrape the bowl as needed and run the mixer until you have a smooth batter.
  • Pour the batter into the prepared ban(s).
  • Bake for 65-75 minutes for the pullman loaf. If using a standard-size loaf pan, check the cake at the 50 minute mark. In both cases the cake is done when pressed at the top and it springs back (or use a cake tester).
  • Let the cake cool for a few minutes in the pan then turn it onto a cooling rack.
  • Once it’s completely cool make the glaze: whisk all the ingredients together in a bowl. Add more heavy cream if it’s very thick, add more powdered sugar if it’s too loose. Try to get the consistency of spreadable but not overly drippy.