Chocolate hazelnut marble loaf recipe

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15 min


1 hr 15 min

Nutrition per portion

Calories 404 kCal 20%
Fat 25g 36%

This easy-to-bake chocolate cake is great with a cuppa. And you can freeze it - that's if there's any left over.


  • 150g (5oz) butter, softened
  • 150g (5oz) caster sugar
  • 150g (5oz) self-raising flour
  • 3 medium eggs, beaten
  • 3tbsp milk
  • 2 level tbsp cocoa
  • 4 level tbsp chocolate hazelnut spread, e.g. Nutella
  • 50g (1¾oz) hazelnuts, roughly chopped
  • 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment


  • Set the oven to gas mark 3 or 160°C. Tip the butter, sugar, flour, eggs and milk into a bowl and then beat until the mixture is smooth.

  • Spoon half of the mixture into another bowl. Beat the cocoa and chocolate spread into one bowl of the plain mixture.

  • Spoon alternate spoonfuls of the plain and chocolate mixtures into the lined loaf tin. Use a skewer to swirl through the mixture in the tin to marble it lightly, but don’t over-mix it or the marbled effect will be lost. Sprinkle the chopped hazelnuts over the top of the loaf and press them down lightly into the cake mixture.

  • Bake the cake in the centre of the oven for 1-1¼ hours or until the cake feels just firm to the touch and the skewer comes out clean after being inserted into the centre of it.

  • Remove the cake from the oven and leave it to cool in the tin for about 10 mins, then transfer it to a wire rack and leave it to cool completely.

Top tip for making Chocolate hazelnut marble loaf

The cake will keep for up to 3 days if stored in an airtight container. It can also be wrapped in a freezer bag, sealed and then frozen for up to 1 month. Allow it to defrost overnight before serving.

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