Perfectly Decadent Chocolate Pound Cake with Milk Chocolate Coffee Cream and Hazelnut Glaze

Prepare the Chocolate Pound Cake:

Preheat the Oven:

1. Preheat your oven to 140°C (284°F) and prepare a loaf tin by greasing it with melted butter. 21cm x 12cm x 11cm (450g) loaf tin
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Mix Ingredients:

1. Cream together softened butter and caster sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well to incorporate. Mix in ground almonds.
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Add Dry Ingredients:

1. Sift self-raising flour, cocoa powder, and baking powder together. Gradually fold into the wet mixture. Pour in milk and mix until smooth.
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Bake the Cake:

1. Pour the batter into the prepared tin and bake for 45-55 minutes or until a skewer comes out clean. Let the cake cool completely in the tin.
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Make the Milk Chocolate Coffee Cream:

Melt Chocolate:

1. Combine milk chocolate, dark chocolate, coffee powder, and 50g of whipping cream in a microwave-safe bowl. Heat until melted and smooth.
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Whip Cream:

1. Whip 170g of whipping cream to soft peaks and fold it into the chocolate mixture. Refrigerate until needed.
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Create the Hazelnut Glaze:

Roast Hazelnuts:

1. Preheat your oven to 150°C (302°F) and roast hazelnuts until golden. Rub to remove skins and chop roughly.
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Mix with Chocolate:

1. Melt milk chocolate, stir until smooth, and mix in chopped hazelnuts.
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Assemble and Decorate:

Glaze the Cake:

1. Once the cake is cool, pour the hazelnut glaze over it, spreading evenly. Allow to set.
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Add Cream:

1. Pipe the milk chocolate coffee cream on top of the cake for a decorative finish. Dust with cocoa powder and add chocolate garnishes if desired.
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