In my family, this Austrian recipe has been handed down from one generation to the next. The key to this cake’s full flavor and smoothness is to prepare it the day before you want to consume it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 – (9 inch) Bundt cake |
Ingredients
- 4 eggs, separated
- 1 cup butter
- 1 ⅔ cups white sugar
- 1 cup brewed black tea, cold
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ⅓ cup dry bread crumbs
- ⅓ cup unsweetened cocoa powder
- 1 cup chopped hazelnuts
Instructions
- Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
- 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
| Calories | 421 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 282 mg |
| Sugars | 29 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful! A MUST try!! Everyone loved it!
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.
A way to cut back on oil or butter could be to add applesauce to the mix. I’ve done that a lot with boxed cake mixes…you could probably even cut back on the sugar if you use the applesauce, but that doesn’t seem to be much of an issue per the other reviews. (Applesauce will also help keep this cake nice an moist.) I think any nuts would work with this recipe, be they almonds, hazelnuts, walnuts, etc. (Love, love, love chocolate + nuts!!)
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 😀
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
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!
This was great. I didn’t have hazelnuts, or I think it would have been even better. I used a 10cup williams-sonoma sunflower bundt pan and it almost overflowed. I think a 9 cup pan (as the recipe calls for) would not be enough. First time I baked with tea, got rave reviews from the neighbors.
I am a pretty good baker, was intrigued by this recipe and the good reviews. And—–there is always the possibility that I messed up–!! I was careful to take it out on time, mine was not dry, just dull. It was fun, though, making something unusual always is.
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.
Sounds delicious but very high in fat. So I’ll rate this 3 stars. I try to use healthy substitutions for butter and eggs, but not always successfully. I wish this website would do this for us (who wants to waste all these good ingredients on a failure?). But I can’t understand why a cake that has a full cup of butter would be dry. Would using oil for some of the butter help? I’m reluctant to try it. Any advice or suggestions?
I just LOVED this cake. My friends and I are all about tea time and this was perfect. I used earl grey per another reviewer…yummo
Anything containing 1 cup of butter, can’t be anything BUT yummy !! Any substitutions ?
A little dry, but the flavor was so perfect for when you want something sweet, but not too sweet (like at tea or breakfast). So delicious, and I will certainly make it again.
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.
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.
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!
Wonderful! This cake was just right the way it is! I will definitely make it again- !!! THUMBS UP! Thank you Marlies Monika!
A “must-have” for every chocolate fan out there. This is a great cake. I really liked that it wasn’t that sweet at all. It’s not like a brownie that contains tons of sugar. This cake is just right!!!!
Sorry, I didn’t like this cake at all. I baked it at 360 for 55 minutes, and it was dry, dry. Hazelnuts aren’t cheap either. 🙁
I loved this recipe. Although I do recommend eating it the same day its made. But is was sooo delicous. I will definately make it again. 😀
Tastes unlike anything I have ever had. Truely unique and delicious.