Chocolate Loaf Cake | Akis Petretzikis

By Akis Petretzikis · 90 min

Ingredients

Instructions

1. Preheat the oven to 175°C (345°F) fan setting.
2. Butter a 10x30 cm loaf tin, dust it with cocoa powder and set aside.
3. Whisk the milk and vinegar in a bowl and leave for 5 minutes until slightly thickened like buttermilk.
4. Add the eggs, water, sunflower oil and sugar and whisk well.
5. Add the flour, cocoa powder, baking soda, baking powder and salt, and whisk for 1-2 minutes until fully combined.
6. Pour the batter into the tin and bake for 45 minutes. It is done when a toothpick inserted in the centre comes out clean.
7. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
8. Finely chop 240 g chocolate and put it in a glass bowl. Add the heavy cream and glucose, cover with plastic wrap and microwave at 800 W for 1 to 1½ minutes until hot.
9. Whisk until smooth, then cover with plastic wrap touching the surface and refrigerate for 1-2 hours until set.
10. Transfer the ganache, without stirring, to a piping bag fitted with a star tip.
11. Finely chop the 230 g chocolate and the hazelnuts. Put 200 g of the chocolate in a bowl, cover and microwave at 800 W for 1 to 1½ minutes, then whisk.
12. Add the remaining chocolate and whisk until melted. Stir in the sunflower oil and hazelnuts, then pour into a jug.
13. Set the rack with the cake over a baking tray and pour the coating over the cake, covering the top and sides.
14. Refrigerate for 5-10 minutes until the coating is set.
15. Move the cake to a serving board, pipe ganache rosettes on top, and cut into slices with a serrated knife.

Summarized from Akis Petretzikis's video. Watch it for the details.

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EggMilkCreamHeavy creamChocolateHazelnut