This super decadent Hazelnut Mocha Christmas Loaf Cake combines the delicious flavour of hazelnuts with indulgent chocolate and rich coffee – it’s the perfect balance of flavours. The moist and tender loaf cake is infused with instant coffee and swirled with Nutella before being topped with a rich and creamy hazelnut chocolate buttercream. This Christmas-inspired loaf is a delightful centrepiece for your festive celebrations!
- FLAVOUR: It’s a delightful combination of hazelnut nuttiness, chocolate richness, and a subtle hint of coffee, making each bite a delightful experience. The addition of Nutella makes this cake an indulgent treat!
- TEXTURE: This hazelnut mocha loaf cake is soft, moist and tender. You’ll love it!
- SERVES: This recipe will fill a 2lb loaf tin and will make 12 chunky slices.
Ingredients For Hazelnut Mocha Christmas Loaf Cake
This hazelnut mocha loaf cake is made with ingredients you may already have at home. To make this easy loaf cake, you will need:
- Golden caster sugar – golden caster sugar has a delicate caramel flavour which pairs perfectly with the flavours of this cake.
- Instant coffee: Use a good quality instant coffee, such as Nescafe Gold Blend, with a smooth and rich aroma for a delightful coffee essence to each bite.
- Unsalted butter: Unsalted butter adds a luscious richness to your cake, ensuring a moist and tender crumb. Use room temperature butter so it’s easier to cream together with the sugar.
- Medium eggs: Use 4 medium eggs at room temperature for best results. If you don’t have medium eggs, use 3 large eggs instead.
- Self-raising flour: The key to a light and fluffy texture, self-raising flour provides the perfect lift for your hazelnut mocha cake. If you’re using all-purpose plain flour just add 3 teaspoons of baking powder.
- Nutella: Nutella adds a decadent touch, infusing the cake with a creamy hazelnut-chocolate taste. Who doesn’t love Nutella?!
Layering The Cake Mixture and Nutella
Adding rich, hazelnutty Nutella takes this cake mixture to the next level! Simply microwave the Nutella for 30 seconds to melt it slightly (it makes it easier to swirl through the cake mix) then drop spoonfuls on top of the layer of cake mixture. Spoon the remaining cake mixture on top and spread it out to hide the Nutella underneath. Use a large skewer to swirl the layers together.
How to Decorate Your Hazelnut Mocha Christmas Loaf Cake
I decorated this hazelnut mocha loaf cake with roasted hazelnuts for an extra nutty crunch and frosted rosemary sprigs. Frosted rosemary sprigs make a wonderfully festive decoration for your loaf cake and are a super cute touch! These Christmas cake decorations are simple yet effective, and add a touch of festive charm. Plus you can make them whilst the loaf cake cools down.
How to Make Roasted Hazelnuts
It’s easy to make roasted hazelnuts. Just scatter the hazelnuts on a baking tray and place in the oven at 180°C fan for 8-10 minutes until lightly browned and smelling delicious!
If the hazelnuts have the skins on, gently roll the nuts under a piece of kitchen roll to remove the skins, then roughly chop them up into chunky pieces.
How to Make Frosted Rosemary Trees
- Simply line a small baking tray with baking paper.
- Heat 25ml of water with 25g of granulated sugar in a saucepan for 5 minutes, or until the sugar has totally dissolved.
- Take the pan off the heat and dunk the rosemary sprigs into the sugar syrup.
- Pop them on the lined baking tray and leave to dry out for about an hour. The rosemary should be sticky, but not wet.
- Roll the rosemary sprigs in 25g of granulated sugar to coat them fully and give them that frosted look.
- Turn them upside down and stick them into the top of your loaf cake to make super cute mini Christmas trees.
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Quick Recipe Success Tips
- Use a 2lb loaf tin. It’s important to use the same-sized loaf tin to get the best results from this recipe. The ingredient measurements and the baking time are only accurate if you use a 2lb loaf tin. However, if a 1lb loaf tin is all you have, try halving all of the ingredients and reducing the baking time to 45-50 minutes.
- Use instant coffee. This type of coffee dissolves easily in boiling water and can be added to sponge mixtures/frostings without leaving a gritty texture. Plus it has a strong, bold flavour.
- Try not to open the oven door before 60 minutes. This loaf cake should take somewhere between 65-75 minutes when baked at 160°C fan / 180°C conventional. Opening the oven door too early will let the hot air escape and this sudden change in temperature can cause the cake to sink in the middle. As a rule of thumb, do not open the oven before 60 minutes. You can test the sponge by pressing the middle gently with your finger, if the sponge springs back it’s ready. If your finger leaves an indent, bake for another 5-10 minutes. Don’t worry if the sponge has cracked down the middle, this is very normal with loaf cakes and you’ll cover it up with frosting anyway!
Hazelnut Mocha Christmas Loaf Cake
- Small bowl
- Large bowl
- Hand mixer
- 2lb loaf tin
- Weighing scales
- Baking tray
- Wire rack
- Baking paper
For the hazelnut mocha loaf cake:
- 1 tbsp Good-quality instant coffee I used Nescafe Gold Blend for a smooth, rich aroma
- 300 g Unsalted butter room temperature
- 300 g Golden caster sugar
- 4 medium Eggs room temperature. You could use 3 large eggs.
- 300 g Self raising flour
- 250 g Nutella
For the hazelnut buttercream:
- 75 g Salted butter room temperature
- 150 g Icing sugar
- 1 tbsp Cocoa powder
- 1 tbsp Boiling water
- 75 g Nutella
For the decoration:
- 50 g Whole hazelnuts
- 5 Rosemary sprigs
- 50 g Granulated sugar
- Mini gingerbread biscuits optional but cute!
Start by making loaf cake
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
- In a small bowl, dissolve the instant coffee in 1.5 tbsp boiling water. Place in the fridge to cool.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding one tablespoon of the flour with each to stop the mixture from curdling. Fold in the remaining flour. Fold in the cooled coffee until the cake mixture is smooth and combined.
- Spread half of the mixture into the loaf tin. Microwave the Nutella for 30 seconds to melt it slightly then drop spoonfuls on top of the layer of cake mixture.
- Spoon the remaining cake mixture on top and spread it out to conceal the Nutella underneath. Use a large skewer to swirl the layers together.
- Bake for 65-70 minutes until risen, golden and the sponge springs back when lightly pressed in the middle. Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack to cool completely.
Whilst the cake cools down make the decorations
- Roasted hazelnuts: Scatter the hazelnuts on a baking tray and place in the oven at 180°C fan for 8-10 minutes until lightly browned and smelling delicious! If the hazelnuts have the skins on, gently roll the nuts under a piece of kitchen roll to remove the skins. Then roughly chop them up into chunky pieces.
- Frosted rosemary trees: Line a small baking tray with baking paper. Heat 25ml water with 25g granulated sugar in a saucepan for 5 mins or until the sugar has dissolved. Take off the heat and dunk the rosemary sprigs into the sugar syrup. Lay on the baking paper and leave to dry out for 1 hour. The rosemary should be sticky but not wet. Roll the rosemary in 25g granulated sugar to coat them fully.
Make the hazelnut chocolate buttercream
- Beat the butter until soft, fluffy and pale in colour.
- Sift in the icing sugar and cocoa powder, and add the Nutella. Beat until the buttercream is smooth, creamy and combined. If the buttercream is too thick and not spreadable, mix in 1 tbsp boiling water.
Decorate the loaf cake
- Place the cake on a serving plate and spread a thick layer of hazelnut buttercream on top creating a swirly pattern with the back of a spoon.
- Scatter over the roasted hazelnuts and finish by sticking frosted rosemary trees (and gingerbread cookies if you have them) into the top of the cake.
Have you made this Hazelnut Mocha Christmas Loaf Cake?
I really hope you enjoyed it and would love to hear what you think! Leave a comment or star rating below. Drop me a message on my Instagram or tag @jessie.bakes.cakes in your posts so I can see your delicious bake!