A celebratory chocolate and hazelnut loaf cake, perfect for birthdays and Christmas. This cake features a chocolate rolo ganache coating and is decorated with various chocolates and sprinkles.
1: Pre-heat the oven to 170C and grease a 2lb loaf tin with non-stick parchment paper.
2: Beat the butter and sugar together for 5–10 minutes until light and creamy.
3: Beat the eggs with vanilla in a mug, then gradually add to the butter/sugar mixture while beating.
4: If the mixture curdles, add a spoonful of flour.
5: Sift in the flour and gently fold until just combined, then fold in the warm water.
6: Scrape the mixture into the prepared tin and level it out. Bake for 45-50 minutes until risen and golden brown.
7: Leave to cool slightly in the tin before transferring to a wire rack.
8: For the ganache, heat the double cream and chopped dark chocolate in a bowl over a bain-marie until smooth and shiny.
9: Stir in the rolos until dissolved, then cool and thicken.
10: Once the cake is fully cooled, cover 3/4 of it in ganache and pipe whipped ganache on top.
11: Decorate with wafer biscuits, Ferrero Rochers, and other decorations.
