This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.

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  • In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.

  • In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.

  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

421.1 calories; 6.7 g protein; 49.3 g carbohydrates; 102.7 mg cholesterol; 281.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2006
Oooh. This was fantastic. It's great to have for breakfast with coffee or tea and is quite filling. Doesn't need frosting or anything of the sort but this isn't a sweet birthday cake! I was a bit nervous that it'd be too sweet when I measured out the sugar but once the batter was ready and it already smelled heavenly I knew this would be good. I used Ghirardelli's cocoa powder and plain old black tea. Didn't have that much hazelnuts at home so I used half walnuts half hazelnuts. The results were a delicious and moist coffee cake. I'll have to learn this recipe by heart. Read More
(18)

Most helpful critical review

Rating: 1 stars
07/01/2011
Not the best and would not make again. It was very dry and as I read before tasted a lot like flour. I think if I made it again I could make it taste better but it would need too many modifications - I would probably sub the tea for the same amount of buttermilk which would give it a nice flavor and much needed moisture for a better chocolate flavor I would add melted chocolate or as someone else did chocolate chips. It didn't need near the amount of baking time it called for. I baked it for 50min and it could have even gone less. So in the long run with the amount of changes it would be an entirely different recipe. Read More
(4)
33 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/12/2006
Oooh. This was fantastic. It's great to have for breakfast with coffee or tea and is quite filling. Doesn't need frosting or anything of the sort but this isn't a sweet birthday cake! I was a bit nervous that it'd be too sweet when I measured out the sugar but once the batter was ready and it already smelled heavenly I knew this would be good. I used Ghirardelli's cocoa powder and plain old black tea. Didn't have that much hazelnuts at home so I used half walnuts half hazelnuts. The results were a delicious and moist coffee cake. I'll have to learn this recipe by heart. Read More
(18)
Rating: 4 stars
12/16/2004
I'm not an experienced baker but this cake was fairly easy and fast to make. I baked it for an aunt's birthday and she isn't a big fan of dense cakes but I loved its rich chocolate flavor. I'll be skipping the nuts next time though. For the icing I used plain and simple chocolate glaze and it tasted fab! Read More
(16)
Rating: 5 stars
06/04/2009
This cake was fantastic!!! I used a black chai tea to enhance the flavors & put some mixed fruit on top. Made it for an award ceremony; It was gone in the blink of an eye!!!! Everybody loved it & i thought it was very easy to make. My friends even asked me to make some more for them! Definitely doing it again:D Read More
(9)
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Rating: 5 stars
04/22/2009
I CANNOT bake at all but I've just successfully made this cake. I'm so proud of myself. I tried using Earl Grey Tea like one reviewer suggested and it gave the cake such a lovely subtle taste. 5 stars for how easy it is to make and 5 stars for taste edit This cake still tastes great ad doesn't dry out even after 4 days! Read More
(8)
Rating: 5 stars
06/03/2009
Excellent tasting very moist in the middle. I also made a chocolate glaze for in 2 cups of icing sugar half a cup of cocoa powder and 6 tablespoons of water wisk until ready spread all over cake the refrigerate. yum Read More
(7)
Rating: 5 stars
08/11/2008
Only one word I can say "Fabulous". This recipe was very easy to make for inexperienced cook like me. But the taste was just perfect. I did several changes due to what I had in my kitchen such as self-rising flour sweetened cocoa powder and my favorite strong tea. I skipped the hazelnuts and put a bit less sugar. Also I sprigkeled it with cocoa powder instead of confectioner's sugar cause I didn't have it -__-. Many thanks for the real good and simple cake recipe. I'll make it again and again. Read More
(7)
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Rating: 5 stars
07/14/2003
Tastes unlike anything I have ever had. Truely unique and delicious. Read More
(7)
Rating: 5 stars
08/08/2008
Anything containing 1 cup of butter can't be anything BUT yummy!! Any substitutions? Read More
(6)
Rating: 5 stars
06/25/2005
a wonderful chocolate cake not too dence. I used "eral gray" brand tea which added special aroma. A heavy frosting will spoil the delicate flavor of the cake. Read More
(6)
Rating: 1 stars
07/01/2011
Not the best and would not make again. It was very dry and as I read before tasted a lot like flour. I think if I made it again I could make it taste better but it would need too many modifications - I would probably sub the tea for the same amount of buttermilk which would give it a nice flavor and much needed moisture for a better chocolate flavor I would add melted chocolate or as someone else did chocolate chips. It didn't need near the amount of baking time it called for. I baked it for 50min and it could have even gone less. So in the long run with the amount of changes it would be an entirely different recipe. Read More
(4)