This German Chocolate Cake Recipe starts the section on European cakes – those lovely creations that you may have seen in the windows of the cake shops of mainland Europe. Classic British cakes can be found elsewhere so from this page you will be able to link to homemade cake recipes from Italy, France, Germany, Belgium and so on.
Scroll down for the links to more European cake recipes.
But for starters, enjoy this German Chocolate Cake Recipe with hazelnuts and a hint of spice. Like all chocolate cakes it’s lovely with a cup of coffee, or tea, whichever you prefer.
German Chocolate Cake
- 6oz…175g margarine, or butter (peferably unsalted)
- 8oz..225g soft dark brown sugar (muscovado is ideal)
- 5oz…140g self-raising flour (or regular flour with a raising agent added)
- 1tbsp cocoa powder
- 1tsp mixed spice
- 3 medium eggs, beaten
- 3 1/2oz…100g ground hazelnuts
- 2 tbsp strong black coffee
- Icing sugar to finish
- One greased and lightly floured 7 1/2in/19cm kugelhopf tin, or a ring mould of equivalent size.
Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.
This German Chocolate Cake Recipe is not at all difficult. Simply beat the margarine or butter together with the sugar in a bowl until light and fluffy.
- Slowly beat the eggs into the creamed mixture, adding a little of the flour after each egg to prevent the mixture from splitting.
- Sift the remaining flour, cocoa powder and mixed spice into the mixture and fold in gently. Then add the ground hazelnuts and coffee and fold these in gently until all the ingredients are blended together.
- Spoon the mixture into the prepared kugelhopf or ring tin and transfer to the centre of the oven where it should take about 45-50 minutes to bake. It will be springy and golden when cooked.
- After removing from the oven, allow to cool in the tin for about 10-15 minutes before carefully turning the cake out onto a wire rack to cool completely. A dusting with icing sugar provides the finishing touch, before you serve this cake with a cup of freshly made coffee.