When I first tasted Oma Marie's chocolate hazelnut cake in that little German village, I didn't just experience Nutella-like bliss-I was inducted into a family secret that had been treasured for decades.

The first bite of this simple pound cake swept me away with its luxurious, bittersweet, and velvety chocolate flavors perfectly balanced with toasted hazelnut notes that seemed to tell stories of generations past.

Chocolate Hazelnut Bundt Cake on a Cake Stand. Below are some scattered hazelnuts.

This recipe is the family treasure of my sister's husband's family, crafted by Oma Marie, who lived in Neuengronau, a little village in Hessia. Every time the extended family comes together (and I belong to this since their wedding), their tradition is to make easy chocolate cake with hazelnuts (called Schokonusskuchen in German).

It is so important to them that it was one of the three cakes I incorporated into their wedding bundt cake for their nuptials. The family was also grateful that I shared this recipe with you all, as Oma Marie sadly passed away in 2022, so her legacy lives on.

Why try Schokonusskuchen?

Still need convincing beyond Oma Marie's legacy? Here are some additional reasons:

A foolproof and beginner-friendly recipe
Deliciously moist-due to its high-fat content, it keeps fresh well
Only 8 ingredients, most of which you'll find in your pantry, and it's easy to adapt to your taste
Can be used with a variety of cake molds-loaf form, bundt form, muffins

How to make Chocolate Hazelnut Cake

For the detailed instructions and exact measurements, please jump to the printable recipe card

Ingredients:

eggs (separated, medium size, at room temperature)
butter
granulated sugar
milk
ground hazelnuts (affiliate link)
semi-dark baking chocolate
flour: German type 405, UK plain flour, USA all-purpose flour
baking powder (affiliate link)

Recipe Steps

Preheat oven to 356°F (180°C). Grease a 10-inch bundt pan with butter and dust with flour. Clean your mixing bowl with lemon juice, then whip egg whites with salt until stiff peaks form (3-4 minutes). Refrigerate until needed.

melted chocolate for the chocolate hazelnut cake

Melt chocolate in a double boiler until smooth and set aside to cool slightly.

adding the melted chocolate to the hazelnut cake butter

In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes). Beat in egg yolks one at a time, then add milk.
Mix flour, baking powder (affiliate link), and ground hazelnuts (affiliate link) in a separate bowl. Add this dry mixture to the butter mixture, mixing until just combined. Pour in melted chocolate and mix until smooth.

folding in the egg white into the chocolate nut cake batter

Finally, gently fold in the refrigerated egg whites until just combined-don't overmix.
Pour batter into prepared pan and bake for 45-50 minutes, until a toothpick comes out with just a few moist crumbs. Cool completely before removing from pan. Dust with powdered sugar or drizzle with melted chocolate.

Make it stand out! Decoration Ideas

Transform this humble family cake into a stunning centerpiece with these delicious finishing touches:

Keep it classic: A simple dusting of powdered sugar lets Oma Marie's flavors shine through-sometimes simple is most elegant.
Go full indulgence: Drizzle with rich semi-sweet chocolate glaze and crown with crushed toasted hazelnuts (like in the photos) or golden caramelized nut brittle for that bakery-worthy finish.
Add a pop of color: By adding seasonal fruits such as fresh strawberries or ruby-red raspberries, to can create a beautiful contrast against the dark chocolate.
Create a showstopper: The answer to a show-stopper chocolate cake is MORE chocolate! Try decorating the cake with Ferrero Rocher Chocolates or Hazelnut Pralines.

A piece of chocolate nut cake with hazelnuts in the background.

How to Achieve a Moist and Fluffy Texture

The main reason cakes turn out too dry is overbaking. Start testing with a toothpick at 45 minutes rather than waiting until the full baking time-it's better to check early than too late.
Keep all your ingredients at room temperature. Cold ingredients don't mix properly and can lead to a dense texture.
Fold in the egg whites gently with a rubber spatula-aggressive mixing will deflate them and result in a heavy cake.
Don't skip any steps in the recipe. Dry and dense cakes often happen when shortcuts are taken-like not separating the eggs or not whipping the egg whites to stiff peaks. Each step is designed to create the cake's signature light, airy texture.

Storage Instructions

This nutty bundt cake (without fresh fruit toppings) keeps beautifully for up to 4 days at room temperature. Thanks to its high-fat content, it actually stays nice and moist-sometimes even improving after a day or two.

ake freezes perfectly for up to 6 months. Simply wrap it tightly in plastic wrap or place in a freezer-safe bag, removing as much air as possible. Thaw at room temperature for best results.