Go Back
+ servings
cake with breadcrumbs and hazelnuts
Print

Breadcrumb Cake (Chocolate Loaf with Hazelnuts)

A moist breadcrumb cake made with chocolate and hazelnuts, this delicious recipe is so easy and quick to make!
Course Cakes
Cuisine German
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 506kcal
Author Adina

Ingredients

  • 200 g/ 7 oz dark chocolate 60 -70% cocoa
  • 100 g/ 3.5 oz/ 1 cup dried breadcrumbs
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 300 g/ 10.6 oz/ 2 1/2 cups ground hazelnuts
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 200 g / 7 oz/ ¾ cup + 1 tablespoon unsalted butter soft
  • 6 eggs medium Germany, large US
  • icing sugar

Instructions

  • Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Butter a loaf pan of about 30 cm/ 12 inches.
  • Grate the dark chocolate on a fine grater or process the chocolate in the food processor, it should be rather finely ground. If using dark chocolate chips you will not be able to grate them, but then you will definitely need a food processor to grind them finely.
  • Mix the dried breadcrumbs, sugar, grated chocolate, ground hazelnuts, baking powder, and salt in a bowl. Stir to combine.
  • Add the soft butter and the eggs. Mix slowly with the hand-held mixer for 30 seconds, then increase the speed and mix for another 30 seconds.
  • Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, depending on your oven. Turn off the heat and let the cake stand for another 5 to 10 minutes in the hot oven. Remove from the oven.
  • Let stand in the pan for about 20 minutes, remove and let cool completely on a wire rack. Sprinkle with icing sugar before serving.

Video

Nutrition

Serving: 1slice | Calories: 506kcal | Carbohydrates: 38g | Protein: 9g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Cholesterol: 130mg | Sodium: 154mg | Fiber: 4g | Sugar: 27g