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Sliced chocolate hazelnut marble loaf on a wooden board showing cocoa swirl and toasted hazelnut topping

Chocolate Hazelnut Marble Loaf with Toasted Nuts

A buttery vanilla loaf swirled with cocoa-hazelnut batter and topped with toasted chopped hazelnuts, baked until a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: European
Calories: 410
Ingredients Method Notes

Ingredients
  

Base batter
  • 200 g Unsalted butter, softened
  • 200 g Granulated sugar
  • 3 Large eggs room temperature
  • 1 tsp Vanilla extract
  • 250 g All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 80 ml Whole milk
Chocolate hazelnut swirl
  • 30 g Cocoa powder natural or Dutch-process
  • 60 g Chocolate hazelnut spread such as Nutella
  • 50 g Toasted hazelnuts, chopped plus extra for topping

Method
 

Make the batter
  1. Heat the oven to 170 C / 340 F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Cream the butter and sugar together for 3 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each, then mix in the vanilla.
  4. Whisk flour, baking powder, and salt together, then fold into the butter mixture in two additions, alternating with the milk, until just combined.
  5. Scoop out half the batter into a separate bowl. Fold the cocoa powder and hazelnut spread into this half until evenly colored.
Marble and bake
  1. Spoon dollops of plain and cocoa batter alternately into the prepared pan.
  2. Drag a butter knife through the batter in wide S-shapes 4 to 5 times to create a marble pattern. Don't overmix or the swirl disappears.
  3. Scatter the chopped hazelnuts over the top of the batter.
  4. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed lightly.
  5. Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

  • Room temperature eggs and butter blend faster and give a smoother batter.
  • Don't overmix once flour is added, or the crumb turns dense.
  • Toast hazelnuts fresh each time for the best crunch and flavor.
  • Let the loaf cool fully before slicing thin, or it will crumble.