spiced hazelnut loaf cake with chocolate fudge frosting

Spiced hazelnut loaf cake with chocolate fudge frosting

A moist and nutty cake, smothered in rich and delicious dark chocolate frosting
Course Cake, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Helen


  • 115 g butter or margarine (1/2 cup)
  • 125 g demerara sugar (scant 2/3 cup)
  • 2 eggs
  • 150 g self-raising flour (1 1/4 cups)
  • 65 g ground hazelnuts (2/3 cup)
  • 1 tsp speculaas spice mix (or mixed spice or cinnamon)
  • Pinch salt
  • 25 ml apple juice + 25ml water (approx 3 tbsp liquid total)

For the chocolate frosting

  • 40 g dark chocolate (approx 1/3 cup chocolate chips)
  • 1 tbsp butter or margarine


  • Preheat the oven to 180C (350F). Line a 1lb loaf tin with baking parchment.
  • Cream the butter/margarine with the sugar till pale and fluffy.
  • Add the eggs, one at a time and mix in. Follow each egg with a spoonful or two of flour. When both eggs are incorporated, add the rest of the flour, the hazelnuts, spice and salt, and mix well to thoroughly combine.
  • Add just enough of the water/juice mixture to give a loose dropping consistency. You may need slightly more or slightly less than 50ml.
  • Pour into the prepared tin and tap to level the mixture. Bake at 180C for around 45 minutes until a toothpick comes out clean. Remove from the oven and allow to cool.

To make the frosting

  • Melt the chocolate over a pan of simmering water, or in the microwave. Stir well to ensure no lumps of chocolate remain, then allow to cool for a few minutes.
  • Add the butter or margarine a little at a time, beating it in well. When it is all incorporated, the frosting should be thick, fudgy and glossy.
  • Spread the frosting over the top of the cooled cake and leave to set.