One of my favourite recipes is this fluffy and moist German hazelnut cake (Haselnusskuchen). It's a classic, traditional cake that is popular for adults and children alike. I made this cake for friends in England before and every time I get asked the question 'Is there Nutella in it?' - 'No' I will reply proudly. 'But it contains hazelnut and chocolate - like Nutella minus the palm oil"
Because this cake with hazelnut is one of my favourites, - I decided to republish this post, add some extra details to the recipe I first posted this recipe in January 2013. I made this chocolate hazelnut cake both as a tray and hazelnut bundt cake.
Hazelnuts and chocolate are an unbeatable combination. If I have the choice of a type of chocolate to have I will always choose milk chocolate with hazelnuts. (Peanuts are second). If you want you can omit the chocolate glaze and alternatively just decorate the cake with some icing sugar dust. I like to use milk chocolate, but you can also use dark or even white one.
Where to find ground hazelnuts in the UK?
It's main ingredients are the ground hazelnuts. They are not easy to find in the UK. But I know that the larger Sainsbury's tend to sell them. Here a link. If you don't have one near you there is always Amazon (affiliate link) or you can check out some organic health shops.
Variations to the German Hazelnut Cake Recipe
So the recipe I outlined below is the basic recipes - with ingredients you may have in your pantry. For me personally it's the best hazelnut cake recipe - as I have tried many before I stuck with this one. However there are so many different variations of this recipe that has been handed down from generations.
- For a bit on an extra kick, you could give a splash of 40% rum to the cake mixture.
- For a super chocolaty taste, add another 200g grated chocolate or chocolate chips to the dough.
- Add some drained glass morello cherries to the dough. This will make your hazelnut cake extra moist.
This cake recipe is easy and quick to prepare. Preparations only take 15 minutes and it's difficult to get it wrong. I often make it on a Friday evening for our weekend coffee and cake or as an easy transportable treat to bring round to my friends. Kids will love this cake for their birthday, but make sure to ask all your guests whether anybody has a nut allergy. - My personal tip is to leave it to rest for a while. For some reason it takes even better the next day.
German Hazelnut Cake
- 250 g butter 1 cup
- 200 g sugar 1 cup
- 4 eggs
- 1 pinch salt
- 250 g plain flour 2 cups
- 4 tsp baking powder
- 250 g ground hazelnuts 9 oz
- 125 ml milk 1/2 cup
- 150 g pack chocolate cake icing (5 oz) I had 200 g (7oz) and it was too much
- In a cake mixer (or use your handmixer) mix the butter, salt, sugar and eggs to a nice thick fluffy, creamy consistency
- One by one mix in the flour, milk and hazelnuts.
- Grease a cake form (whatever form takes your fancy). Coat with breadcrumbs
- Bake at 180 degrees celcius (356 degrees Fahrenheit) for about 45-60 minutes. I would poke the cake after 45 minutes with a cocktail stick or fork to check if the tip comes out clean.
- Let the cake cool down. In the meantime heat the chocolate glaze according to packet instruction and then spread evenly on the cooled cake. Optional add some chopped hazelnuts for decoration.