Mocha hazelnut loaf

Mocha hazelnut loaf

Ingredients

serves 10
  • •250g self-raising flour
  • •15g cornflour
  • •¾ tsp baking powder
  • •½ tsp bicarbonate of soda
  • •½ tsp sea salt
  • •60ml strong espresso or 4 tsp instant coffee
  • •60ml vegetable oil
  • •120ml soya milk
  • •115g caster sugar
  • •50g hazelnuts, roughly chopped and toasted
  • •75g dark chocolate, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Line a loaf tin with baking paper.
  2. 2. In a large bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
  3. 3. In a measuring jug, combine the oil, soya milk, sugar and espresso. Stir until the sugar has mostly dissolved.
  4. 4. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the hazelnuts and 50g of the dark chocolate.
  5. 5. Bake for 45-50 minutes, until lightly browned and a skewer inserted into the centre comes out clean.
  6. 6. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before decorating.
  7. 7. Melt the remaining 25g chocolate in a bowl over a pan of boiling water. Drizzle the chocolate over the loaf and leave to cool completely before slicing.
Baker Beanie Author

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