German Hot Chocolate Cake Recipe
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German Hot Chocolate Cake Recipe
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Simple chocolate cake with chocolate sprinkles, hazelnuts and hot chocolate. Perfect for any occasion.
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Ingredients
- 4.2oz (120g) zwieback dry, sweet bread
- 4.2oz (120g) hazelnut ground
- 3.5oz (100g) hot chocolate or cocoa
- 3.5oz (100g) chocolate sprinkles
- 1 tbsp (15g) baking powder
- salt pinch
- 4.2oz (120g) sugar
- 4.2oz (120g) butter
- 4 egg
- 1 tsp vanilla extract or rum
- powdered sugar (enough to sprinkle on cake)
For Serving
- Whipped Cream
- Fruit fresh, 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.
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