Print

Nutella Ganache Loaf Cake

inside look at nutella ganache loaf cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Make breakfast decadent with this Nutella loaf cake. It contains chopped hazelnuts and has a smooth, dreamy Nutella ganache on top.

Ingredients

Scale

For the loaf:

  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1.5 sticks) butter, room temperature
  • 2/3 cup (145 grams) granulated sugar
  • 2 large eggs, room temperature 
  • 2 tsp vanilla extract 
  • 1/2 cup (130 grams) milk, room temperature 
  • 1/3 cup (110 grams) Nutella, warmed in the microwave 

Optional mix-in:

  • 1/3 cup (45 grams) hazelnuts (or your nut of choice), crushed

For the glaze on top:

  • 2-3 tbsp of warmed heavy cream
  • 2 tbsp Nutella

Instructions

  1. Preheat oven to 325°F.
  2. Generously coat your loaf pan with baking spray containing flour like Baker’s Joy or homemade equivalent.  
  3. In a medium-sized mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside. 
  4. Using a hand mixer or electric mixer with a paddle attachment, cream butter and sugar for 4 minutes on medium-high.
  5. Into your bowl of wet ingredients, add vanilla extract then your eggs one at a time, fully incorporating before adding the next one. Mix on medium-high speed for two minutes.
  6. Add half of your dry ingredients, alternating with milk before repeating. Finish incorporating with a spatula by hand to avoid overmixing. 
  7. Warm your Nutella in the microwave in 15-second bursts on a medium setting until it’s a spreadable consistency. 
  8. Pour batter into pan, filling halfway. Spread your warmed Nutella in an even layer across the top of your loaf before tapping pan on towel covered counter to remove air bubbles. Add your chopped hazelnuts if using.
  9. Add the remainder of your batter, then gently drag a butterknife back and forth across the batter to swirl your Nutella.  
  10. Bake for 55 – 65 minutes or until toothpick inserted into the center comes out clean and loaf is beginning to pull away from the sides of the pan. Cool loaf in pan for 10 minutes before inverting on a cooling rack.
  11. For the glaze on top, once loaf has cooled, heat Nutella and heavy cream in the microwave in short 20-second bursts until smooth enough to whisk and combine. Pour glaze across your loaf before serving, and enjoy!

Notes

I baked this loaf in a pan that is 10" x 6" x 2 ¾" and has a 6-cup total capacity. If your pan is much different in size from this one, you'll need to adjust your bake time accordingly. In general, though, many standard-sized loaf pans are around this size, so you shouldn't need to do much tweaking. 

Find it online: https://susanbringsdessert.com/nutella-ganache-loaf-cake/