Viennese Chocolate-Nut Cake


Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
1 loaf


  • 1 ¼ cups margarine

  • 1 ¼ cups white sugar

  • 4 eggs

  • 1 cup all-purpose flour

  • 1 cup cornstarch

  • 1 cup ground hazelnuts

  • 6 tablespoons unsweetened cocoa powder

  • 1 tablespoon confectioners' sugar (Optional)


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  2. Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.

  3. Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts (per serving)

512 Calories
33g Fat
51g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 512
% Daily Value *
Total Fat 33g 42%
Saturated Fat 5g 27%
Cholesterol 66mg 22%
Sodium 290mg 13%
Total Carbohydrate 51g 19%
Dietary Fiber 3g 10%
Total Sugars 27g
Protein 6g
Vitamin C 1mg 5%
Calcium 40mg 3%
Iron 2mg 11%
Potassium 191mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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