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Chocolate Nut Cake

Chocolate Nut Cake

From: Zenker


Ingredients for a Zenker loaf tin, 30 cm

190 g softened butter or margarine
200 g sugar
5 eggs
125 g flour
3 level tsps. baking powder
1 – 2 tsps. cinnamon (to taste)
190 g ground almonds or hazelnuts
125 g grated chocolate 

butter for the tin
100 g dark chocolate icing


Beat butter or margarine and sugar until foamy. Add the eggs one by one while continuously stirring (approx. ½ minute per egg). Mix flour and baking powder and stir in with nuts and grated chocolate.

Using a Zenker baking brush, grease a Zenker loaf tin 30 cm with butter. Fill in and smooth down the dough.

Bake in a pre-heated oven at 180° (middle rack; fan-assisted oven: 160°) for approx. 60 minutes. If the top of the cake looks too dark or burnt, cover it with baking paper. Allow the cake to cool for 10 minutes in the tin, then slide it onto a cooling rack and let it cool completely.

Melt the chocolate icing. With the help of a Zenker baking brush, spread the icing on the cake.