Directions
- 1Preheat oven to 170°C (338°F) using top + bottom heat.
- 2Line the loaf pan with parchment paper.
- 3Mix wet ingredients (eggs, both sugars, and vanilla) until smooth.
- 4Add oil and milk to the wet ingredients.
- 5Sift and gently mix dry ingredients (flour, cocoa, baking powder, baking soda, salt).
- 6Do not overmix the dry ingredients into the wet ingredients.
- 7Add hot coffee, hot water, and slightly cooled melted chocolate to the mixture.
- 8Pour the batter into the prepared pan, filling it ~70–75%.
- 9Bake for 50–60 minutes.
- 10Check if a toothpick inserted comes out with a few moist crumbs and the internal temperature is ~95–97°C.
- 11Rest the cake for 15 minutes in the pan.
- 12Remove the cake from the pan and cool completely.
- 13To make the glaze, heat the cream and pour it over the dark chocolate.
- 14Mix the glaze until smooth and glossy.
- 15Pour the glaze over the cooled loaf, allowing it to drip naturally.
- 16Top with chopped nuts.
Ingredients
- 2 large eggs (room temp)
- 170 g sugar
- 50 g brown sugar
- 120 ml neutral oil
- 120 ml milk
- 1 tsp vanilla
- 180 g all-purpose flour
- 50 g cocoa powder (unsweetened)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 120 g dark chocolate (melted)
- 120 ml hot coffee
- 120 ml hot water
- 120 g dark chocolate
- 100 ml heavy cream (33–36%)
- 1 pinch salt
- Chopped hazelnuts
Equipment
loaf pan (23 × 12 × 7 cm/9×5 inch)parchment paperoventoothpick
Tips
- Do not overmix dry ingredients.
- A toothpick inserted should not come out wet, but with a few moist crumbs.
- Internal temperature of the cake should be ~95–97°C.
- Rest the cake in the pan for 15 minutes before removing.
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