Hazelnut Mocha Christmas Loaf Cake
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!
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Equipment
- Small bowl
- Large bowl
- Hand mixer
- Weighing scales
- Baking tray
- Wire rack
- Baking paper
Ingredients
For the hazelnut mocha loaf cake:
- 1 tbsp Good-quality instant coffee I used Nescafe Gold Blend for a smooth, rich aroma
- 250 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
- 200 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!
Instructions
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.
