Easy Chocolate Hazelnut Cake (Swiss Chnusperhexe Loaf)
This chocolate hazelnut cake is rich, soft, and deeply chocolatey, with a subtle nutty flavor that makes it feel just a little more special. Baked in a simple loaf pan, it’s an easy, everyday version of a classic combination.
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There are certain recipes that quietly become part of a family – not because they’re elaborate, but because they’re reliable, comforting, and made again and again.
This easy chocolate hazelnut cake is one of those for me.
If you’ve made my moist zucchini loaf with honey or my banana bread with yogurt, you’ll recognize the kind of recipe this is – simple, dependable, and the kind you don’t need to overthink, the kind you reach for when you want something that just works.
Growing up in a Swiss household, hazelnuts showed up often in baking, whether folded into simple cakes or tucked into more elaborate desserts. But more often than not, it was recipes like this – straightforward, made with ingredients already in the kitchen, and written down in a well-used notebook – that we actually baked again and again.
This one comes straight from my mom’s handwritten recipe, passed along with very little instruction beyond “you’ll know when it looks right.”
In our house, it also had another name – Knusperhexe, or in Swiss German, Chnusperhexe. It loosely translates to “crunchy witch,” and while I’m not entirely sure where the name came from, it always felt fitting. A light sprinkle of sugar and hazelnuts before baking gives the cake a subtle crispness around the edges – just enough to hint at where that name might have come from.
It’s my favorite kind of cake. One you can slice into in the afternoon, or set out for guests without much planning. It’s easy to make, and it always turns out delicious.
What you’ll love about this chocolate hazelnut cake
- Rich pops of chocolate with a subtle hazelnut flavor
- Soft, moist crumb that stays tender for days
- Simple loaf-style cake (no layers, no fuss)
- A reliable, repeatable recipe
Chocolate Hazelnut Cake Ingredients Explained
For the full list of ingredients and their measurements, please refer to the recipe card below.
Whipping cream
This is what gives the cake its soft, rich texture. It creates a tender crumb that stays moist for days.
Ground hazelnuts
A staple in Swiss baking – they add depth without making the cake heavy.
Chocolate chips
Bring bursts of chocolate throughout the cake and balance the nuttiness.
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Step-by-Step Instructions
How to make this easy Chocolate Hazelnut Cake:
1. Get the oven ready
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. That way, the cake lifts out easily later, and you’re not fighting with the pan.
2. Start with the egg and sugar
In a large bowl, whisk together the egg and sugar until the mixture looks smooth and a little lighter in texture.
3. Pour in the cream
Add the whipping cream and vanilla, then whisk again until everything is nicely combined. This is what gives the cake that rich, tender crumb.
4. Mix the dry ingredients
In a second bowl, stir together the flour, ground hazelnuts, baking powder, and salt. Make sure everything is evenly mixed before adding it in.
5. Bring it together gently
Add the dry ingredients to the wet mixture and fold until combined. The batter will be quite thick, and that’s completely normal for this cake.
6. Add the chocolate chips
Fold in the chocolate chips. You can save a small handful for the top if you want it to look extra pretty once baked.
7. Loosen if needed
If the batter feels a little too stiff to spread easily, add a small splash of milk. Just enough to help it along – not so much that it becomes loose.
8. Fill the pan
Scrape the batter into your prepared loaf pan and smooth the top gently with a spoon or spatula.
9. Add the knusper finish
Sprinkle the top with a little sugar and some chopped hazelnuts or those extra chocolate chips you saved. The loaf will already have a lightly crisp top to it – but if you want to give it some extra crunch to really play into the name Chnusperhexe, that extra sprinkle of sugar and nuts will do the trick.
10. Bake until just right
Bake for 45 to 55 minutes. Start checking around the 45-minute mark. You want a toothpick to come out with a few moist crumbs, but not wet batter.
11. Let it rest
Let the chocolate hazelnut cake cool in the pan for a bit before lifting it out. As tempting as it is to cut right in, it slices much more nicely once it has had a little time to settle.
Variations & Substitutions
This Chocolate Hazelnut Cake recipe is so versatile. Here are a few ways you can change it up:
- Use almonds instead of hazelnuts
- Add dark chocolate chunks instead of chips
- Turn this chocolate hazelnut cake recipe into muffins instead (bake ~30 minutes)
- Add a simple chocolate glaze for a more dessert-style finish
Chocolate Hazelnut Cake (Chnusperhexe)
Equipment
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together the egg and sugar until smooth and slightly lighter in texture.
- Add the whipping cream and vanilla, and mix until fully combined.
- In a separate bowl, stir together the flour, ground hazelnuts, baking powder, and salt.
- Add the dry ingredients to the wet mixture and gently fold until just combined. The batter will be quite thick, which is normal.
- Fold in the chocolate chips, reserving a small handful if you’d like to sprinkle some on top.
- If the batter feels too stiff to spread, add a small splash of milk to loosen it slightly.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Sprinkle the surface with a little sugar and chopped hazelnuts.
- Bake for 45 to 55 minutes, starting to check around the 45-minute mark. The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for a short time before transferring it to a rack to cool completely before slicing.
Notes
- The batter is meant to be thick – this is what gives the cake its soft, slightly dense texture.
- Use finely ground hazelnuts for the best result. If they’re too coarse, the texture can feel a bit heavy.
- Almonds can be used instead of hazelnuts if needed.
- The light sprinkle of sugar and hazelnuts on top creates a subtle crisp edge as it bakes.
- Be careful not to overbake – this cake is best when still slightly moist in the center.
- This cake freezes well once fully cooled.
- The sugar and hazelnut topping is what gives this cake its little “knusper” moment
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
- Dust lightly with powdered sugar
- Serve with coffee or espresso
- Add whipped cream for guests
- Enjoy slightly warm for the best texture
Make it Perfect
- Don’t overmix → keeps the texture tender
- Use finely ground nuts → better structure
- Slightly underbake → keeps it moist
- Don’t skip the topping → adds that signature “knusper” texture
Storage & Make-Ahead
The likelihood you’ll need to store this chocolate and hazelnut cake is slim, but in case you do, here are the best ways to store it:
- Room temperature: 2–3 days
- Fridge: up to 5 days
- Freezer: up to 2 months
Frequently Asked Questions
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This chocolate hazelnut cake is one of those recipes that doesn’t try too hard – and that’s exactly why it works. Simple ingredients, a straightforward method, and just enough detail to make it memorable.
If you try it, I’d love to hear how it turned out for you. And if you’re drawn to these kinds of quietly traditional, Swiss-inspired recipes, there’s plenty more to explore here or you can sign up to the newsletter below where I send new recipes straight to your inbox.
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