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Wet ingredients
1/4 cup espresso shot
1/4 cup hazelnut milk
3/4 cup yogurt, room temp
1/2 cup coconut oil
1/2 cup coconut sugar
Dry Ingredients
1 1/2 cup almond flour
1/2 cup hazelnut meal
1/3 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
Topping
1 cup dark chocolate
Preheat oven to 350F. Grease a loaf pan and set aside.
Sift flour, hazelnut meal, baking powder, baking soda, salt and mix well. Combine milk and coffee, set aside. Mix cream, coconut oil, sugar and yogurt. Add half of the flour mixture and mix on low. Add in milk coffee mixture and the remaining flour mixture. Mix on medium speed for about 1-2 mins or until smooth.
Transfer batter to a prepared loaf pan. Bake for 55 mins. Let cake cool for about 10 mins and then turn out cake onto the plate.
