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Nutella Chocolate Cake Loaf

Recipe by Archersfood

A very delicious and rich Nutella chocolate cake loaf. It’s so moist and tender. Try this recipe!

  • Total Time0 hours
  • Yield6-8 servings

Ingredients

CHOCOLATE CAKE

  • 1 ¼ cup (300 ml) whole milk, boiling
  • 3 tbsp (45 ml) apple vinegar
  • 1 tsp (2 g) instant coffee
  • ½ cup (64 g) 100 % cocoa powder, 10-12 % fat
  • 1 cup + 2 tbsp (252 ml) sunflower oil, or any other neutral vegetable oil of your choice
  • 4 eggs, medium-sized, room temperature
  • ¼ tsp (1.5 g) fine sea salt
  • 1 ½ cups (310 g) granulated sugar
  • 1 ½ tsp (9 g) baking soda
  • 1 ½ tsp (6 g) baking powder
  • 2 cups (240 g) all-purpose flour, common use

NUTELLA DECORATION

  • 1 cup (280 g) Nutella, room temperature

Instructions

  1. To prepare this moist, rich, and tender Nutella chocolate loaf cake, we start by preparing the chocolate cake batter. In a pot, boil 1 ¼ cup (300 ml) whole milk.
  2. Once it starts to boil and bubble, turn off the stove and add 3 tbsp (45 ml) apple vinegar, or another vinegar you might have at home for baking. mixing it well. To this mixture, you’ll add 1 tsp (2 g) of instant coffee. It might start to curdle, which is completely fine.
  3. Add ½ cup (64 g) 100 % cocoa powder, one with about 10-12 % fat, and mix it very well, so it blooms. Add 1 cup + 2 tbsp (252 ml) sunflower oil or another neutral vegetable oil you like; make sure the bowl you are using is large, or the oil will go everywhere when mixing.
  4. In a mixing bowl, whisk 4 room temperature eggs. Add the milk mixture to the eggs and whisk together.
  5. To the same mixing bowl, add ¼ tsp (1.5 g) fine sea salt, 1 ½ cups (310 g) granulated or caster sugar, 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 2 cups (240 g) of all-purpose flour, weighted and then sifted after.
  6. Mix it all well, without overmixing and making sure there are no flour lumps, until it is a nice chocolate batter.
  7. Preheat the oven to 338 F (170C). Line a 13.4 x 5.3 x 4.72inch (34 x 13.4 x 11.9 cm) loaf pan with parchment paper, our favorite is the MONFISH pan.
  8. Pour the chocolate cake batter into the prepared pan and lightly tap it over the counter to remove any trapped air bubbles.
  9. Bake the cake for about 1h to 1h 05 minutes or until it reaches an internal temperature of 195F (91 °C), checked with a food thermometer.
  10. Remove the cake from the oven once it’s fully baked and place the pan with the cake inside on top of a cooling rack.  Let it cool for 10-15 minutes.
  11. Add 1 cup (280 g) of Nutella on top of the cake, and it will slowly melt over the cake. Let the cake sit for 45 minutes before removing it from the pan.

Equipment

Notes

The cacao powder we used is Noir Intense by CACAO BARRY, which is our favorite at the moment.

What we mean by weighted and then sifted (all-purpose flour) is to first weigh the flour, which is 2 cups or 240 g, and then sift it. If you are measuring it by grams, you can sift it as you weigh it. This instruction is more important if you are measuring it by cups, as the weight would change.

Depending on the cacao you use, you will have a different chocolate cake color. If you are using the same as we are, yours will look very dark and nice. The cacao you use will also affect the taste.

If you open the oven door too early, the cake will sink in the middle. Check the cake at the 1-hour mark; every oven is different, and some are on the cooler side. Using too much vinegar will also sink the cake in the middle and cause it to overflow.

I recommend you prepare this recipe in grams; cups can be very inaccurate.

I can’t link the cocoa powder we used for this recipe; you can search it by name online.

  • Cook Time: 1h
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/nutella-chocolate-cake-loaf/