Preheat your oven to 180°C. Grease a loaf tin lightly with butter and line it with baking paper. Leave a little baking paper hanging over the longer sides of the tin so you can lift the baked loaf out easily after baking.

Melt the butter gently in a small saucepan or in the microwave. Let it sit for a few minutes so it becomes warm rather than very hot. This is important because hot butter can affect the eggs when they are added to the batter.

Add the sugar to a large mixing bowl. Pour in the warm melted butter and whisk until both ingredients are well combined. The mixture will look slightly grainy because the sugar does not need to dissolve completely.

Add the eggs one at a time, whisking well after each addition. Continue mixing until the batter is smooth and evenly combined. Taking a little time at this stage helps create a soft, tender loaf.

Pour the milk into the bowl and add the vanilla extract. Whisk until the liquid ingredients are completely incorporated. The batter may look quite loose at this point, which is exactly how it should be before the dry ingredients are added.

Add the flour, baking powder, and salt to the bowl. Use a spatula instead of a whisk and fold the dry ingredients gently into the wet mixture. Stop mixing as soon as there are no visible streaks of flour left.

Avoid stirring the batter too much after adding the flour. Gentle folding keeps the crumb soft and prevents the loaf from becoming heavy.

Add the dark chocolate chips to the batter. Fold them through gently with the spatula until they are spread evenly throughout the mixture. Try not to overmix once the chocolate chips are added.

Pour the finished batter into the prepared loaf tin. Use the back of a spoon or a spatula to smooth the top so the loaf bakes evenly.

Place the loaf tin in the preheated oven and bake for around 50 minutes to 1 hour and 5 minutes. The exact baking time depends on your loaf tin. A longer and flatter loaf tin can bake more quickly, while a shorter and deeper tin may need additional time.

Start checking the loaf after around 50 minutes. Insert a wooden skewer into the center of the cake. If it comes out clean or has a few moist crumbs on it, the loaf is ready. If the skewer has wet batter on it, return the loaf to the oven and check again after a few more minutes.

Remove the loaf from the oven and let it cool in the tin for around 10 to 15 minutes. Carefully lift it out using the baking paper, then transfer it to a wire rack. Leave it to cool completely before preparing the Ferrero Rocher glaze.

Finely chop the hazelnuts and set them aside. Break the milk chocolate into small pieces and place it in a heatproof bowl with the butter.

Set the bowl over a saucepan containing gently simmering water. Make sure the bottom of the bowl does not touch the water. Stir slowly until the chocolate and butter have melted into a smooth, glossy glaze.

Remove the bowl from the heat and stir in the chopped hazelnuts. Let the glaze sit briefly so it thickens slightly while still remaining easy to pour.

Once the loaf is fully cooled, pour the milk chocolate and hazelnut glaze over the top. Use the back of a spoon to guide the glaze across the surface, allowing some chocolate to drip naturally down the sides.

Leave the loaf at room temperature until the glaze has set. If you prefer a firmer chocolate topping, place the loaf in the refrigerator for a short time before slicing.