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Chocolate and Hazelnut Loaf Cake with Mascarpone Frosting

This Chocolate and Hazelnut Loaf Cake with Mascarpone Frosting is rich, crunchy, and creamy. Irresistible for any chocolate and hazelnut lover!
Prep Time40 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate, hazelnut, mascarpone
Servings: 8
Author: Lara

Ingredients

  • 180 g cake flour (approx. 1½ cup)
  • 25 g cocoa powder (approx. ¼ cup)
  • tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 113 g unsalted butter softened (approx. ½ cup)
  • 80 g dark chocolate chopped (approx. ⅔ cup)
  • 2 medium-sized eggs
  • 200 g granulated sugar (1 cup)
  • 1 tsp. vanilla extract
  • 165 mL milk semi-skimmed or whole (approx. ¾ cup minus 2 tsp.)

Mascarpone Frosting

  • 150 g mascarpone cheese (approx. ⅔ cup)
  • 150 g heavy cream (approx. ⅔ cup)
  • 75 g powdered sugar (approx. ⅔ cup)
  • ½ tsp. vanilla extract
  • 70 g roasted hazelnuts halved (2.5 oz)
  • 2 tbsp. chocolate shavings optional

Instructions

  • Preheat oven to 175°C (350F) and line an 8x4" loaf tin with parchment paper.
  • Place butter and dark chocolate chunks in a microwave-safe bowl. Heat on high at 20 second increments, stirring well after each heating round until butter and chocolate are melted and smooth. Set aside and allow to cool for 10-15 minutes before using.
  • Sift and mix flour, cocoa powder, salt, baking powder and baking soda in a medium sized bowl and set aside.
  • Place eggs in a large bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute. Add vanilla extract, sugar, and cooled butter-chocolate mixture and mix for another 1-2 minutes until well combined. Mixture should be slightly thick and fudgy.
  • Add dry ingredients, alternating with milk, in two additions and mix until just combined. Do not overmix.
  • Pour batter into loaf tin and bake for 45-55 minutes or until a skewer inserted into the center comes out clean. In the meantime, prepare mascarpone frosting.
  • Allow cake to cool for 5-10 minutes in loaf tin, then transfer to a wire rack to cool completely. Do not frost cake until its completely cooled down.

Mascarpone Frosting

  • Place mascarpone in a bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds and set aside
  • Place powdered sugar, heavy cream, and vanilla extract in a bowl of a stand mixer fitted with this whisk attachment. Mix on medium-high speed until soft peaks form.
  • Add mascarpone and mix on medium speed for 30 seconds to 1 minute until ingredients are combined and stiff peaks form. Do not overmix or the frosting will become grainy.
  • Store mascarpone frosting in refrigerator until ready to frost cupcakes.
  • Spread mascarpone frosting evenly on cooled cake using spatula or palette knife. Top with crushed hazelnuts and chocolate shavings.