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German Hot Chocolate Cake Recipe

Simple chocolate cake with chocolate sprinkles, hazelnuts and hot chocolate. Perfect for any occasion.

Prep Time
30 mins
Baking Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 953 kcal
Course: Dessert
Cuisine: German

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
  • 4 eggs
  • 1 tsp Vanilla extract or Rum
  • powdered sugar (enough to sprinkle on cake)
For Serving
  • Whipped Cream
  • Fresh fruit (strawberries, raspberries)

Instructions

    Cup of Yum
  1. Butter your form and sprinkle with ground hazelnuts or with flour.
  2. Preheat oven to 320° F (160­° C).
  3. Using a food processor or a blender, pulverize the zweiback until you have fine crumbs (like flour).
  4. Combine zwieback crumbs, ground hazelnuts, hot chocolate, chocolate sprinkles, baking powder and salt in a bowl and mix well. Set aside.
  5. 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.
  6. Add the dry ingredients to the wet ingredients and beat until just combined.
  7. Spread batter into the prepared baking form and bake for 1 hour.
  8. 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.
  9. Let the cake cool completely. Then, sprinkle with powdered sugar.
  10. Serve with strawberries or raspberries and whipped cream.