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Viennese Chocolate-Nut Cake

Rated as 4 out of 5 Stars

"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."
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1 h 30 m servings 512
Original recipe yields 10 servings (1 loaf)


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  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; 33 51.4 6.4 65 290 Full nutrition

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This cake is tastes like fluffy nutella. Yum. It puffs up a lot, even though there isn’t any baking powder. Light and delicious, it goes very well with tea or coffee.