Indulge in the Ultimate Super-Moist Chocolate Loaf Cake with Homemade Gianduja Ganache and Caramelized Hazelnuts
This exceptional chocolate loaf cake is a true masterpiece of texture and flavor, boasting an incredibly moist crumb complemented by a lavish layer of rich chocolate and hazelnut Gianduja ganache. Crowned with delightfully crunchy caramelized hazelnuts, this elegant and undeniably delicious treat is perfect for any occasion. Whether you’re hosting a casual potluck, planning a picturesque picnic, celebrating a birthday, or simply craving an elevated dessert, this recipe promises to impress and delight.
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There’s an undeniable charm to a summer picnic, a simple pleasure that encapsulates the essence of the warmer months. While I adore the idea, I often find myself wishing I planned them more frequently. Yet, after enduring a particularly long and snow-filled winter, I am more determined than ever to seize every opportunity this upcoming picnic season offers. The promise of warm weather, vibrant green spaces, and shared culinary delights has moved picnics to the forefront of my mind.
Two compelling reasons have recently amplified my enthusiasm for alfresco dining. Firstly, I anticipate a return to Paris later in May. If any city could lay claim to the title of “picnic capital,” it would undoubtedly be the City of Lights. Paris, with its charming boulangeries, exquisite cheese shops, well-stocked wine merchants, and magnificent parks, seems meticulously designed for leisurely hours spent savoring fine wine and delectable treats with cherished friends. Having traveled to Paris countless times and even resided there for a period years ago, some of my fondest memories revolve around impromptu picnics that gracefully extended late into the evening, under the twinkling Parisian sky.
The second catalyst for my picnic musings is a captivating new cookbook: Paris Picnic Club. Penned by talented chefs Shaheen Peerbhai and Jennie Levitt, this book is an irresistible invitation to embrace the joys of outdoor dining. Contrary to what its title might suggest, the cookbook transcends solely French or Parisian-inspired recipes. Instead, it offers a diverse and exciting array of dishes, drawing culinary inspiration from around the globe. The book’s title itself pays homage to an ambitious and inspiring project Peerbhai and Levitt undertook in Paris: for an entire year, every Friday, they meticulously prepared picnic-style meals for their friends. What began as an intimate gathering soon blossomed through word-of-mouth into a bustling pop-up restaurant, serving delicious food to as many as eighty hungry guests each week. This unique blend of global flavors and Parisian charm makes the cookbook a treasure trove for anyone looking to elevate their picnic experience.
I’ve been a long-time follower of Shaheen Peerbhai on Instagram, captivated by her culinary journey. I distinctly remember observing her progress through culinary school – truly, I lived vicariously through her rigorous Cordon Bleu training! – and subsequently witnessed the evolution of her ambitious project into the renowned Paris Picnic Club. Her and Jennie’s sheer enthusiasm, audacious spirit, and relentless hard work left a lasting impression on me. Secretly, I harbored a dream of one day attending one of their exclusive events. Although that dream never materialized, I can now, thankfully, recreate and savor their incredible food right in my own kitchen, all thanks to their beautifully illustrated and colorful cookbook.
The cookbook is thoughtfully organized, with chapters dedicated to various courses, including enticing small plates, generous sharing platters, a tempting selection of breads and tartines, and, of course, an array of irresistible desserts. Beyond the recipes, it features a wonderful assortment of virgin drinks, expert wine pairing advice, and essential basic recipes that are sure to become go-to staples in any kitchen. What truly sets this book apart, however, are the invaluable expert picnicking tips, a curated list of favorite Parisian shops, and a guide to the best picnic spots in Paris. I wholeheartedly believe a Parisian picnic should rank high on anyone’s ultimate bucket list, and this book provides all the inspiration and practical guidance needed to turn that dream into a delightful reality.
During my initial flip-through of the cookbook, I found myself diligently marking countless recipes with sticky notes. However, I quickly realized a distinct pattern: my attention consistently gravitated towards the desserts, each one more mouth-watering and creatively conceived than the last. The Rye and Molasses Cake with Fresh Pears, Apricot and Rosemary Tarte Tatin with Honey Cream, Tonka Brown Butter Madeleines, Chocolate Brownie Cookies with Black Sesame Salted Caramel, and Orange Fennel Cookies are all eagerly awaiting their turn in my kitchen. But for today, I’m thrilled to share the recipe that immediately captured my imagination and absolutely jumped off the page: the “Super-Moist” Chocolate Loaf Cake with Gianduja Ganache and Caramelized Hazelnuts. This particular chocolate loaf cake promised a luxurious experience, and it certainly delivered.
The secret behind this chocolate loaf cake’s extraordinary “super-moist” quality lies in the clever substitution of oil for traditional butter. This simple change yields a cake that maintains its delightful softness and tender crumb even straight from the refrigerator, making it an ideal treat for those spontaneous late-night cravings or for prepping in advance for events. The batter itself is a harmonious blend of eggs, rich heavy cream, whole milk, and high-quality cocoa powder, all contributing to a truly lovely and quintessentially deep chocolate flavor profile. This particular loaf cake has so thoroughly impressed me that I’m seriously considering it as a permanent replacement for the classic chocolate sponge cake I’ve traditionally baked for my son’s birthday every year. Its robust flavor and remarkable moisture content make it a versatile dessert, perfect for any celebration or simply as an indulgent everyday treat.
The Gianduja Ganache, which generously slathers the cake, is nothing short of a revelatory frosting. Gianduja, for the uninitiated, is an exquisite Italian chocolate and hazelnut spread. Does that ring a bell? Indeed, the widely popular Nutella is a type of Gianduja spread, but if you’ve never ventured into crafting your own chocolate and hazelnut spread at home, you are truly in for an unforgettable culinary experience. To begin with, homemade Gianduja bears little resemblance to its industrially produced counterparts – in fact, I’d confidently assert that it is an entirely different entity altogether. This homemade version is profoundly rich, intensely nutty, and boasts a depth of flavor that store-bought varieties simply cannot match. Yet, for all its outstanding qualities, it is surprisingly straightforward to prepare. The cookbook authors offer ingenious tips for achieving a silky-smooth spread; for instance, they wisely advise processing the hazelnuts while they are still warm from being toasted in the oven. Warm hazelnuts release their oils more readily, transforming into a luxurious paste much more easily than cold ones. The ganache is further sweetened with fine icing sugar, enhancing its indulgence and lending it a texture remarkably akin to a traditional frosting. If you were to taste it blindly, you would swear there’s butter in it! The end result is a spread so utterly delicious that you’ll be tempted to eat it by the spoonful. Fortunately, the recipe yields more than enough to generously frost your chocolate loaf cake, leaving you with a delightful surplus. Simply jar the extra Gianduja ganache and look forward to days of sweet, chocolatey breakfasts or spontaneous spoonfuls of pure bliss.
While the Caramelized Hazelnuts could technically be considered optional, I strongly urge you not to skip them; they truly provide a delightful and essential finishing touch that elevates the entire dessert. The recipe guides you through the process of making a simple praline: boiling sugar until it caramelizes, incorporating the toasted hazelnuts, and then spreading the mixture to harden. Crucially, you stop before grinding the candied nuts into the fine powder that pastry chefs typically use in chocolates and elaborate cakes. This ensures you retain the wonderful crunch and texture of the caramelized hazelnut pieces. Decorating your chocolate loaf cake with these glistening, amber-hued caramelized hazelnuts creates a spectacular visual effect, adding both elegance and a professional touch. And for that truly addictive savory contrast, make sure to add a generous sprinkle of flaky sea salt. This small addition perfectly balances the sweetness, enhancing the overall flavor experience and making each bite utterly irresistible.
This chocolate loaf cake is destined to become a regular fixture in my baking rotation – it’s that good! I’ve already promised myself that the next time around, I’ll bake it in a square pan. This isn’t merely for novelty, but rather to allow me to significantly increase the Gianduja Ganache-to-cake ratio, creating an even more indulgent experience with every slice. If you are indeed contemplating making this exquisite chocolate loaf cake for a picnic, baking it in a thinner, square form could be particularly advantageous. A thinner cake would allow for easy pre-slicing into convenient squares, making it much simpler to transport and serve at your outdoor gathering. Regardless of the pan shape you choose, take my word for it: this chocolate hazelnut loaf cake is guaranteed to delight both you and every single person fortunate enough to receive a piece. Its rich flavors and beautiful presentation make it a true crowd-pleaser for any event.
Pin Recipe
Chocolate Loaf Cake with Gianduja Ganache and Caramelized Hazelnuts
Ingredients
For the chocolate loaf cake
- 1½ cups 375 ml/160 g all-purpose flour
- ½ cup + 2 tbsp 155 ml/60 g dark cocoa powder
- 1 tsp 5 ml/2 g baking powder
- 2 eggs
- 1¼ cups 310 ml/250 g granulated sugar
- ¼ cup 60 ml/50 g neutral-tasting oil such as grapeseed or sunflower, or use hazelnut oil, if you have it on hand
- ½ cup 125 ml/100 g heavy whipping cream (35% m.f.)
- ¾ cup 180 ml/180 g whole milk
For the Gianduja ganache
- 1 cup 250 ml/130 g toasted hazelnuts (see note)
- ¾ cup 180 ml/120 g powdered sugar (also called icing, or confectioners’ sugar)
- 4 oz 112 g dark chocolate, chopped
- 1 cup 250 ml/240 g heavy whipping cream (35% m.f.)
For the caramelized hazelnuts
- ½ cup 125 ml/65 g toasted hazelnuts (see note)
- ¼ cup 60 ml/50 g granulated sugar
To serve
- Flaky sea salt
Instructions
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For the chocolate loaf cake: Preheat the oven to 325°F (160°C). Lightly grease a loaf pan with cooking spray or butter, then line with parchment paper.
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Sift together the flour, cocoa, and baking powder. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs with the sugar until lighter in color. Pour the oil into the bowl while continuing to beat the egg mixture. Once all the oil is incorporated, reduce the speed and pour in the cream and the milk. Decrease the mixer’s speed to low, then mix in the flour mixture until incorporated. With a spatula, scrape the sides of the bowl to incorporate any unmixed flour.
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Pour the batter into the prepared pan and bake for 60 to 80 minutes, until a skewer inserted in the center of the cake comes out clean. (The authors specify 50 to 60 minutes, but my chocolate loaf cake took 80 minutes to fully set.) Transfer to a cooling rack. (You can prepare the cake up to a day in advance: let cool completely, then cover with plastic wrap and keep in the refrigerator or at room temperature until ready to serve.)
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For the Gianduja ganache: Add the toasted hazelnuts to the bowl of a food processor and grind into a paste. First, the hazelnuts will be reduced to a powder, then the powder will clump up and then finally transform into a fluid paste. At this stage, add the powdered sugar and continue to process until the mixture forms a smooth, thick paste.
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Transfer the hazelnut paste to a bowl, then add the chocolate. In a saucepan, bring the cream to a simmer, then pour it over the chocolate-hazelnut mixture. Let rest for a minute, then stir until all the chocolate has melted and the hazelnut paste incorporated into a thick, shiny ganache.
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Scrape down the sides of the bowl and cover it with plastic wrap, making sure the wrap touches the surface of the ganache. Refrigerate for about 2 hours, or overnight. (You can prepare the ganache up to 3 days in advance and keep it refrigerated, tightly covered, until ready to use.)
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For the caramelized hazelnuts: Set a silicon baking mat or a parchment paper-lined baking sheet close to the stove. Put the sugar to a small, heavy-bottomed saucepan and cook it over medium heat. The sugar will begin to melt and then turn lightly golden. Stir it so it is evenly colored and continue to cook until the sugar is deep golden and the edges show signs of bubbling (this won’t take long.) Add the toasted hazelnuts at this point and stir to coat the nuts in the caramel. Continue to cook for another minute, or until the nuts are fragrant and the caramel turns to a beautiful amber color. Turn the nuts out onto the silicon baking mat or parchment paper-lined baking sheet. You can use two forks to separate the nuts while the caramel is still soft. Let cool completely. When the caramelized hazelnuts are completely cool, store them in an airtight container until ready to use. (The caramelized hazelnuts will keep in an airtight container at room temperature for up to three days.)
SERVING
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Take the Gianduja ganache out of the refrigerator 30 minutes in advance. Using a hand mixer or a fork, lightly beat the ganache just to fluff it back up and make it easier to spread. Unmold the chocolate loaf cake and peel off the parchment paper. Transfer the cake to a serving board or plate. With the help of a small offset spatula, spread a thick layer of the ganache on top of the cake. Garnish with caramelized hazelnuts and a generous pinch of flaky sea salt. Slice and serve to your happy guests.
STORAGE
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Store any leftover cake in an airtight container and refrigerate for up to three days. You can also store leftover Gianduja ganache in a glass jar and refrigerate for up to a week.
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Recipe Credit: Shaheen Peerbhai and Jennie Levitt, Paris Picnic Club. Adapted with permission.
Notes
Did you make this?
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Disclosure notice: I received a copy of Paris Picnic Club and the opportunity to host a giveaway on my blog by the publisher, Sterling Epicure. As always, companies never dictate the content I create, or the opinions I express. I only use products I genuinely believe in or feature books I truly love.
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