Super Soft and Delicious Chocolate Nutella Loaf Cake

Chocolate Nutella Loaf Cake is a simple and delicious cupboard dessert, the even more delicious variant of the classic loaf cake. It is prepared with a few simple ingredients: among these, obviously, the famous cocoa and hazelnut spreadable cream, much loved by adults and children, which will give the loaf cake an irresistible softness.

To make it, you just need to mix the eggs with sugar and maple syrup, add the sifted powders – 00 flour, yeast and bitter cocoa powder -, then incorporate the butter melted in a bain-marie and the Nutella, previously mixed together. Pour the mixture obtained into a special plumcake mold, lined with baking paper, and then proceed with baking in a fan oven at 340°F/170°C for about 45 minutes.

The result is a fragrant and spongy dessert that everyone will agree on, ideal for breakfast or as a snack, dunked in a cup of milk or hot tea. Once baked, you can sprinkle it with a light layer of powdered sugar or enjoy it as a dessert paired with a scoop of vanilla ice cream or a dollop of whipped cream.

What is Chocolate Nutella Loaf Cake?

Nutella, the beloved hazelnut and cocoa spread, traces its origins back to post-World War II Italy when Pietro Ferrero, a pastry maker, created "Pasta Gianduja," a creamy blend of hazelnuts, sugar, and a small amount of cocoa to address the cocoa shortages of the time. This innovative spread was later refined and rebranded as Nutella in 1964, becoming a global phenomenon. Its versatility has made it a staple in countless desserts, from crepes and pastries to cakes and cookies. One such dessert is this chocolate Nutella loaf cake, a moist, rich loaf cake infused with Nutella’s signature flavor.

Pro Tips for The Best Chocolate Nutella Loaf Cake

• You can replace the maple syrup with honey and, if you don't like too sweet flavors, reduce the amount of sugar to 100 gr.
• For a more delicious result, you can spread a few spoonfuls of Nutella on the dough before baking it or add flakes of dark or white chocolate, chopped hazelnuts, flaked almonds or flaked coconut.
• If you like, you can flavor the mixture with vanilla, cinnamon or grated orange zest.

   

• For a lighter version, you can replace the butter with sunflower seed oil (about 80g) or with a jar of natural white yogurt: it will still be very soft.

Can I Use Nutella as A Filling for a Loaf Cake Instead?

Yes, Nutella can absolutely be used as a filling instead of being mixed into the dough for a loaf cake. To achieve this, you can layer half the batter in the loaf pan, spoon or pipe a thick layer of Nutella on top, and then cover it with the remaining batter. During baking, the Nutella stays slightly gooey, offering a luscious surprise in every bite.

How Do I Keep Nutella From Hardening Inside of The Cake?

To keep Nutella from hardening inside the cake while baking, slightly warm it before using so it spreads smoothly, and layer it thickly in the batter. Adding a touch of heavy cream to the Nutella before layering can help maintain its creaminess during baking. Additionally, avoid overbaking the cake, as this can cause the Nutella to firm up; check for doneness as soon as the cake is set.

Why is My Loaf Cake so Crumbly and Dense?

That might have happened if there’s too much flour or dry ingredients, which absorb moisture and reduce the cake's softness. Overmixing the batter can also lead to a dense texture, as it develops too much gluten. Additionally, insufficient fat (like butter or oil) or moisture (from eggs or milk) can make the cake dry and prone to crumbling.

Can I Make Cupcakes Out of This Recipe?

If you want to! Simply divide the batter evenly into a lined cupcake tin, filling each cup about two-thirds full. You can swirl Nutella into the batter or use it as a filling by adding a small dollop in the center before baking. Adjust the baking time to around 18–22 minutes, or until a toothpick inserted into the cake (avoiding the Nutella) comes out clean.

Can I Make This Dairy and Gluten Free?

Sure! Use a gluten-free all-purpose flour blend as a replacement for regular flour, ensuring it includes xanthan gum for structure. For a dairy-free option, swap out any milk or butter with plant-based alternatives like almond milk, coconut milk, or vegan butter. Additionally, use a dairy-free chocolate hazelnut spread instead of Nutella to maintain the signature flavor.

Can I Make This Loaf Ahead of Time?

Of course! Once baked and fully cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. It can be stored at room temperature for 2–3 days or refrigerated for up to a week.

Can I Freeze This Nutella Loaf Cake?

Of course! Once cold and cut into slices, you can freeze it in special freezer bags, and store it for up to 2-3 months!

How to Store Nutella Loaf Cake

The Nutella plumcake can be stored at room temperature, under a glass bell jar or in a special airtight container, for 3-4 days.

How to Make Nutella Loaf Cake

Break the eggs into a bowl and add a pinch of salt.

Pour the maple syrup.

Add the sugar.

Using an electric whisk, mix the ingredients until you obtain a light and frothy mixture.

Sift the flour with the yeast and the cocoa.

Mix everything with a spatula using movements from the bottom to the top.

Melt the butter in a bain-marie or in the microwave and add the Nutella to it.

Add the butter and Nutella mixture to the dough.

Incorporate with a spatula until you have a smooth mixture without lumps.

Line a loaf cake mould with a sheet of parchment paper and pour in the mixture, leveling it with the spatula. Bake in a fan oven at 340°F/170°C (if static at 360°F/180°C) for 40-45 minutes. Check the cooking with a toothpick test.

Once the baking time is up, let the loaf cake cool. Remove it from the mold, sprinkle with powdered sugar and enjoy!