- Prep time 35 minutes
- Total time 1 hour & 40 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2022
Ingredients
Method
Grease and line 9- x 5-inch loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.
In bowl, combine flour, baking powder, baking soda and salt. Set aside.
In small bowl, stir together cream and milk. Set aside.
In large bowl, using electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Using wooden spoon, stir in reserved dry ingredients, alternating with reserved cream mixture. Transfer half of the batter to separate bowl and stir in cocoa powder. Add vanilla to remaining half of batter.
Preheat oven to 350°F. Using ladle or large spoon, drop cocoa batter into prepared loaf pan, alternating with vanilla batter. Gently run blade of knife through batter to create marbled effect. Bake until cake tester inserted in centre of cake comes out clean, about 1 hour. Transfer pan to wire rack and let cool for 10 minutes. Unmold cake directly onto rack and let cool completely. (Make-ahead: Can be wrapped in plastic wrap and placed in resealable bag and frozen for up to 1 month.)
Transfer cake and wire rack to baking sheet. Drizzle Chocolate-Hazelnut Glaze evenly over cake, letting excess drip down sides. Refrigerate until chocolate is set, about 10 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days.)
Chocolate-Hazelnut Glaze
In metal bowl placed over saucepan of hot (not boiling) water, melt 150 g chopped dark or milk chocolate, stirring constantly. Remove from heat. Using spatula, stir 2 tbsp vegetable oil into melted chocolate. Stir in 1/3 cup coarsely chopped toasted hazelnuts.
Test kitchen tip
To bring the most flavour out of the hazelnuts, bake at 350°F, stirring halfway through cooking time, for 10 minutes. To easily remove the skin, transfer to clean tea towel and rub vigorously.
Nutritional facts PER EACH OF 10 SERVINGS
- Iron 3.1 mg
- Fibre 3 g
- Sodium 215 mg
- Sugars 26 g
- Protein 8 g
- Calories 510
- Total fat 29 g
- Cholesterol 65 mg
- Saturated fat 6 g
- Total carbohydrate 54 g
