Chocolate Hazelnut Loaf with Espresso Glaze

Short, Catchy Intro:

So you want chocolate but also have a soft spot for hazelnuts and caffeine, huh? Same. This Chocolate Hazelnut Loaf with Espresso Glaze is basically a hug in cake form. It looks fancy enough to impress someone, but is chill enough for a Tuesday afternoon when you want to pretend you are a baker.

This loaf balances nutty, chocolatey, and slightly bitter coffee notes so well you might unapologetically eat two slices. It plays nice with a mug of milk or a bold cup of coffee. Ready to make your kitchen smell like a tiny café? Let us go.

Why This Recipe is Awesome

• It tastes like you slaved for hours but you did not. Win win.
• It uses pantry-friendly ingredients mostly, so no weird trips to obscure stores.
• The texture sits perfectly between moist and crumbly. Think soft, not gummy.
• It is forgiving. Mess up a little and the cake will still be a hero. Honestly, it is idiot proof and I say that with love.
• Want variations? You can riff on this easily and still look like a genius.

Also, if you are into loafs and want another easy favorite, check out this chocolate yogurt loaf for inspiration. FYI that one is a keeper too.

Ingredients You’ll Need

• 1 cup hazelnut flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped hazelnuts
• 1/2 cup powdered sugar
• 2 tablespoons brewed espresso

Keep descriptions simple: the hazelnut flour gives nutty depth. The cocoa adds chocolate guilt that is totally justified. The espresso glaze wakes everything up. Do not skip the espresso. It makes the chocolate sing.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together hazelnut flour, all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped hazelnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
8. To make the espresso glaze, mix powdered sugar and brewed espresso until smooth.
9. Drizzle the glaze over the cooled loaf before serving. Enjoy!

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. The loaf rises best in a properly heated oven.
• Overmixing the batter. Stir until just combined. Overmix and you get tough cake. Nobody wants that.
• Using cold eggs or buttermilk. Warm ingredients integrate better and bake more predictably.
• Skimping on the espresso in the glaze. That little coffee kick lifts the whole thing.
• Ignoring the cooling time. If you glaze a hot loaf the glaze will run off like a sad waterfall.

Tip: If your loaf browns too fast on top, tent it with foil partway through baking. That saves the outside without underbaking the middle.

Alternatives & Substitutions

• No hazelnut flour? Swap half the hazelnut flour for almond flour or use 1 cup extra all-purpose flour. The texture changes slightly but still tasty.
• No buttermilk? Make a quick substitute: add 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit for 5 minutes, then use.
• Want butter instead of vegetable oil? Use melted unsalted butter for a richer flavor. I like butter when I am feeling bougie.
• Hate espresso or want a non-caffeine option? Use strong hot water with a teaspoon of instant coffee for a milder fix or just vanilla extract for simplicity.
• Need it gluten free? Replace the all-purpose flour with a 1-to-1 gluten-free blend and check the batter texture. Add a tablespoon of xanthan gum if your blend lacks it.

If you want to experiment with a slightly different loaf vibe, take inspiration from the chocolate yogurt loaf. IMO that one is great when you want something tangier and extra moist.

FAQ (Frequently Asked Questions)

Q1: Can I make this ahead and freeze it?
Sure. Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight. Pro tip: Freeze without the glaze and add it fresh when serving.

Q2: Can I use margarine instead of vegetable oil?
Technically yes, but why hurt your soul like that? Use melted butter if you want a swap. Margarine changes flavor and sometimes affects texture.

Q3: Does the recipe work with regular brewed coffee instead of espresso?
Yes but the flavor will be less intense. Use concentrated brewed coffee or espresso for the best chocolate-espresso partnership.

Q4: Can I double the recipe for a bigger crowd?
Yep. Double ingredients and bake in two pans or a larger loaf pan. Adjust baking time and check often. Two smaller loaves bake more evenly than one giant monster.

Q5: My loaf sank in the middle. What happened?
Probably underbaked or the oven temperature dropped when you opened the door. Also overmixing can cause it. Next time test with a toothpick near the center before pulling it out.

Q6: Can I use chopped dark chocolate instead of cocoa powder?
You can, but you will need to melt it and adjust the dry ingredients. Cocoa powder keeps this recipe simple and reliable.

Q7: Are toasted hazelnuts better?
Yes. Toast them in a dry skillet or oven for a few minutes until fragrant. Toasting amps the flavor big time.

Final Thoughts

You made it. You now possess the power to bake something that looks like a pro made it but tastes like your personality did it. Be proud. Share with friends or hoard quietly. Either path has moral merit.

If you feel like bragging, take a pic, flex a little, and then actually give people a slice. Baking small acts of kindness, and glazes, count for a lot. Go on now, impress someone or yourself. You earned it.

Conclusion

If you want a visual and flavor cousin for this loaf, check out this recipe for a Marbled Chocolate Hazelnut Espresso Cake which explores similar flavor territory with a marbled twist. For more sweet ideas and to keep the inspiration flowing, visit this useful Recipe Index to browse a bunch of tasty options.

Happy baking and may your espresso be strong and your crumbs minimal.