175 gr (1 stick + 4 tbsp) unsalted butter, room temperature
1 1/4 cup sugar
2 eggs, at room temperature
1/4 cup hazelnuts, crumbled, optional
1 1/4 cup milk, at room temperature
1 tsp vanilla extract
1 3/4 cups flour, all purpose
1 tsp baking powder
1 pinch salt
2 tablespoonful cocoa powder
1 handful white chocolate chips
Loaf Cake Mold, oiled
Beat the butter with sugar until creamy using a wooden spoon or mixer in a large bowl. Add in the eggs one by one, mix. Add the milk and vanilla extract, beat well. Add the flour, baking powder and salt in it. Mix until the batter is creamy. If you like you can the hazelnuts at this stage. Pour the half of the mixture into the mold.
Add 2 tablespoonful cacao powder into the remaining half of batter, mix. If you like you can add the white chocolate chip in it, stir. Pour the batter into the mold. Starting from the short end of the mold, turn it upside down 5-6 times with the spoon through to the other end. Or if you like you can sprinkle handful white chocolate chips over the top:)
Preheat the oven to 375 F (190 C). Place the mold on the middle rack. Bake it until toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down.
Labels: Cakes and Cookies