This super-moist chocolate loaf cake is slathered with rich chocolate and hazelnut ganache, making it an elegant, incredibly delicious treat you’ll want to serve for any and all occasions, from potlucks to picnics to birthdays!
A summer picnic is one of the best ways to savor warm-weather days, and after a long winter I’m determined to make the most of this picnic season. Picnics bring together good food, relaxed company, and the pleasure of eating outdoors—simple joys worth repeating.
Paris naturally comes to mind when I think of memorable picnics. I’ll be returning there in late May, and if any city embodies lazy alfresco meals, it’s Paris. Between the shops, the parks, the wine, and the shared plates, everything in the city seems built for lingering lunches and evening gatherings with friends. I’ve visited and lived in Paris many times, and those impromptu picnics that stretched into the night remain some of my favorite memories.
Another reason picnics are on my mind is a new cookbook I discovered. Paris Picnic Club, by chefs Shaheen Peerbhai and Jennie Levitt, celebrates the art of casual outdoor dining. The book is inspired by the authors’ year-long project in Paris, where every Friday they prepared picnic-style meals for friends; what began as intimate gatherings grew into a weekly pop-up serving dozens of guests. The cookbook captures that spirit with a range of recipes and lively picnic ideas.
I’ve followed Shaheen Peerbhai’s journey for years—through culinary school and beyond—and I admire the energy and commitment both she and Jennie poured into their Paris project. Their cookbook is colorful and practical, with chapters organized by course: small plates, sharing platters, breads, tartines, desserts, plus non-alcoholic drinks, wine notes, and useful foundational recipes you’ll return to often. There are also expert picnic tips, favorite shops, and the best Paris picnic spots to inspire your outings.
As I flipped through the book I earmarked many recipes, but desserts captured my attention first. From Rye and Molasses Cake with Fresh Pears to Tonka Brown Butter Madeleines, the sweets are inventive and tempting. The recipe that drew me in right away was the “Super-Moist” Chocolate Loaf Cake with Gianduja Ganache and Caramelized Hazelnuts, and I’m sharing it here because it’s both impressive and reliable.
The cake stays exceptionally moist because it uses oil instead of butter, which keeps the crumb tender even after refrigeration—perfect for late-night slices. The batter combines eggs, heavy cream, milk, and cocoa powder to create a classic, deeply chocolatey loaf that’s easy to make and reliably delicious. I like it so much I’m considering it as a new favorite for birthday celebrations.
The Gianduja ganache is the star of the topping. Gianduja is an Italian chocolate-and-hazelnut paste—the same tradition that inspired commercial spreads but with a much richer, more nuanced flavor when made at home. Homemade gianduja is intensely nutty and deeply flavored, and it’s surprisingly simple to prepare. A helpful tip: process the hazelnuts while they’re still warm from toasting; warm nuts break down into a smooth paste more easily. Sweetened with powdered sugar and combined with chocolate and cream, the ganache becomes thick, glossy, and frosting-like—so addictive you’ll want to spoon extra onto toast the next morning. The recipe makes more ganache than needed for the cake, so you can jar the remainder and enjoy it over several days.
Caramelized hazelnuts are an optional but delightful finishing touch. The recipe calls for making a simple praline: melt sugar to a deep amber, toss with toasted hazelnuts, spread to cool, and then break into pieces. Scatter the caramelized nuts over the ganache for a beautiful texture contrast, and finish with a generous pinch of flaky sea salt to balance the sweetness and amplify the flavors.
I plan to bake this loaf again and again. Next time I might bake it in a square pan so there’s more ganache per bite, and thinner cakes slice nicely into picnic portions. Whether you’re packing it for an outdoor meal or serving it at home, this chocolate loaf cake is sure to please anyone who loves chocolate and hazelnuts.
Chocolate Loaf Cake with Gianduja Ganache and Caramelized Hazelnuts
45 mins
1 hr 15 mins
2 hrs
1 loaf cake (serves 10 to 12)
Marie Asselin (foodnouveau.com)
Ingredients
For the chocolate loaf cake
- 1½ cups (375 ml/160 g) all-purpose flour
- ½ cup + 2 tbsp (155 ml/60 g) dark cocoa powder
- 1 tsp (5 ml/2 g) baking powder
- 2 eggs
- 1¼ cups (310 ml/250 g) granulated sugar
- ¼ cup (60 ml/50 g) neutral-tasting oil (grapeseed, sunflower, or hazelnut oil)
- ½ cup (125 ml/100 g) heavy whipping cream (35% m.f.)
- ¾ cup (180 ml/180 g) whole milk
For the Gianduja ganache
- 1 cup (250 ml/130 g) toasted hazelnuts
- ¾ cup (180 ml/120 g) powdered sugar
- 4 oz (112 g) dark chocolate, chopped
- 1 cup (250 ml/240 g) heavy whipping cream (35% m.f.)
For the caramelized hazelnuts
- ½ cup (125 ml/65 g) toasted hazelnuts
- ¼ cup (60 ml/50 g) granulated sugar
To serve
- Flaky sea salt
Instructions
- For the chocolate loaf cake: Preheat the oven to 325°F (160°C). Lightly grease a loaf pan and line it with parchment paper.
- Sift together the flour, cocoa, and baking powder. In a stand mixer fitted with the whisk attachment or with a hand mixer, beat the eggs with the sugar until lighter in color. Pour the oil in slowly while continuing to beat. Reduce speed and add the cream and milk. With the mixer on low, fold in the flour mixture until just incorporated. Scrape the bowl with a spatula to incorporate any unmixed flour.
- Pour the batter into the prepared pan and bake 60 to 80 minutes, until a skewer inserted in the center comes out clean. Transfer to a cooling rack. The cake can be made a day ahead: cool completely, then wrap and refrigerate or keep at room temperature.
- For the Gianduja ganache: Add the toasted hazelnuts to a food processor and grind into a paste. First the nuts will become powder, then clump, and finally smooth into a paste. Add the powdered sugar and continue processing until smooth and thick.
- Transfer the hazelnut paste to a bowl and add the chopped chocolate. Bring the cream to a simmer and pour it over the chocolate-hazelnut mixture. Let rest for a minute, then stir until smooth and glossy. Cover with plastic wrap touching the surface and refrigerate for about 2 hours or overnight. Ganache can be made up to 3 days ahead and kept refrigerated.
- For the caramelized hazelnuts: Line a baking sheet with a silicone mat or parchment paper. In a small heavy-bottomed saucepan, melt the sugar over medium heat. Stir as it melts and darkens to a deep golden amber. Add the toasted hazelnuts and stir to coat. Cook another minute until fragrant and amber. Pour the nuts onto the prepared sheet and separate them with two forks while the caramel is still soft. Cool completely and store in an airtight container at room temperature for up to three days.
Serving
- Remove the gianduja ganache from the refrigerator 30 minutes before serving. Lightly beat it with a hand mixer or fork to soften and make it spreadable. Unmold the cake, remove the parchment, and place on a serving board. Spread a thick layer of ganache over the top with an offset spatula. Garnish with caramelized hazelnuts and a generous pinch of flaky sea salt. Slice and serve.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to three days. Leftover gianduja ganache keeps in a jar in the fridge for up to a week.
- Recipe Credit: Shaheen Peerbhai and Jennie Levitt, Paris Picnic Club. Adapted with permission.
Notes
Disclosure notice: I received a copy of Paris Picnic Club and the opportunity to host a giveaway on my blog from the publisher. As always, companies do not dictate the content I create or the opinions I express. I only feature products and books I genuinely recommend.
This site participates in an affiliate advertising program designed to provide a means for the site to earn fees by linking to retailers. If you click an affiliate link and make a purchase, I may earn a commission at no extra cost to you. This helps support creating new content—thank you for your support.