Simple chocolate cake with chocolate sprinkles, hazelnuts and hot chocolate. Perfect for any occasion.
Prep Time30 minutesmins
Baking Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: German
Keyword: Cake, Chocolate cake, Hazelnut cake, Hot chocolate, Sprinkles
Servings: 12
Calories: 953kcal
Ingredients
4.2oz (120g)Zwieback (dry, sweet bread)
4.2oz (120g)Ground hazelnuts
3.5oz (100g)Hot chocolate or cocoa
3.5oz (100g)Chocolate sprinkles
1 tbsp (15g)Baking powder
Pinch of salt
4.2oz (120g)Sugar
4.2oz (120g)Butter
4Eggs
1tspVanilla extract or Rum
Powdered Sugar(enough to sprinkle on cake)
For Serving
Whipped Cream
Fresh fruit (strawberries, raspberries)
Instructions
Butter your form and sprinkle with ground hazelnuts or with flour.
Preheat oven to 320° F (160° C).
Using a food processor or a blender, pulverize the zweiback until you have fine crumbs (like flour).
Combine zwieback crumbs, ground hazelnuts, hot chocolate, chocolate sprinkles, baking powder and salt in a bowl and mix well. Set aside.
Beat sugar and butter together until well combined. Add eggs one at a time beating well after each addition. Add rum or vanilla extract (if using) and beat until combined.
Add the dry ingredients to the wet ingredients and beat until just combined.
Spread batter into the prepared baking form and bake for 1 hour.
Remove the cake from the oven and let rest for 5-10 minutes. Then, loosen the sides using a blunt butter knife. Flip the cake over onto a serving plate.
Let the cake cool completely. Then, sprinkle with powdered sugar.
Serve with strawberries or raspberries and whipped cream.