This cake has a sweet, rich flavor, and is easy to make.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan.

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  • Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.

  • Melt margarine or butter in a small saucepan over low heat, cool.

  • In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.

  • To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!

Nutrition Facts

310.9 calories; protein 4.4g 9% DV; carbohydrates 38.8g 13% DV; fat 16.6g 26% DV; cholesterol 60.3mg 20% DV; sodium 155.6mg 6% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
I made this cake for my husband's birthday and he rated it as better than German chocolate which has been his favorite since I have known him! Thanks for the new and interesting recipe. I will make it again! Read More
(21)

Most helpful critical review

Rating: 3 stars
07/25/2011
very very dry but injected it with frangelico afterwards which really helped moisture and flavor level. Icing was very good though. Read More
(4)
29 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/08/2003
I made this cake for my husband's birthday and he rated it as better than German chocolate which has been his favorite since I have known him! Thanks for the new and interesting recipe. I will make it again! Read More
(21)
Rating: 5 stars
05/17/2004
Wow! I can not believe more members and visitors to allrecipes.com have not tried this keeper. I found it easy to make great looking and great tasting. The chocolate glaze compliments this nicely nutty cake in such a pretty way that it makes it wonderful for entertaining. Read More
(13)
Rating: 5 stars
12/08/2003
One of the best quickest and child friendliest recipes ever. My kids and me loved it we just ate it in 2 hours this says a lot they usually dont like sweet stuff. The kids I babysit love it too. Read More
(12)
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Rating: 5 stars
01/28/2009
This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party as these were the ingredients that I had on hand. I brought it to the party where it was devoured and immediately made another one the following day that we DIDN'T need to share! My only adjustment was to add organic hazelnut extract to up the hazelnut flavor about 2-3 tsp. Read More
(9)
Rating: 5 stars
04/08/2010
great tasting cake! I love hazelnuts so I added nutella to the glaze as well as made a middle using marscapone cheese powdered sugar and fangelico. Split the cake in half and spread. This one's a keeper. Read More
(6)
Rating: 5 stars
01/03/2005
Eady a very good! Read More
(5)
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Rating: 3 stars
07/25/2011
very very dry but injected it with frangelico afterwards which really helped moisture and flavor level. Icing was very good though. Read More
(4)
Rating: 5 stars
10/23/2007
This cake is "so friggin' good" (to quote my husband). By far the best way I have found to use up the huge bagful of hazelnuts that my mother-in-law dropped off a few weeks ago. Although shelling the nuts takes a bit the cake itself is quick and easy to throw together. I had wanted to make the glaze as well but realized too late that I didn't have any cream so instead I added a half cup of mini chocolate chips to the batter and left the finished cake plain. I did not have high expectations when I took it out of the oven because it looked really hard on the top but after it cooled and we tasted it it is sooooooooooo good. I cooked mine a half hour and having left it a little tiny bit underdone made it almost have a "brownie-like" consistency. Very good...one of the best cakes I've had. Read More
(4)
Rating: 4 stars
05/21/2008
If you like a dry cake (which my husband from Germany does like) then you will enjoy this one. I served it with whipped cream which we agreed helped it a lot. It was not my personal favorite but again my husband really enjoyed it b/c it was his taste. Read More
(3)