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Chocolate hazelnut cake showing the delicious dense crumb.

Chocolate Hazelnut Cake (Chnusperhexe)

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A soft and rich chocolate hazelnut cake made from a Swiss family recipe, with whipping cream, ground hazelnuts, chocolate chips, and a subtle crisp topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dessert

Equipment

Ingredients
  

  • 1 large egg
  • 1 cup 200 g sugar
  • 1 cup 240 ml whipping cream (35%)
  • 1 cup 100 g finely ground hazelnuts (or almonds)
  • 1½ cups 180 g all-purpose flour
  • 1 teaspoon 5 g baking powder
  • ½ teaspoon 3 g salt
  • 1 teaspoon 5 ml vanilla extract
  • 1 cup 170 g chocolate chips
Optional (if needed)
  • 2 –3 tablespoons 30–45 ml milk
For the topping
  • 1 –2 tablespoons 12–25 g sugar
  • 2 –3 tablespoons 15–25 g chopped hazelnuts

Method
 

  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together the egg and sugar until smooth and slightly lighter in texture.
  3. Add the whipping cream and vanilla, and mix until fully combined.
  4. In a separate bowl, stir together the flour, ground hazelnuts, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture and gently fold until just combined. The batter will be quite thick, which is normal.
  6. Fold in the chocolate chips, reserving a small handful if you’d like to sprinkle some on top.
  7. If the batter feels too stiff to spread, add a small splash of milk to loosen it slightly.
  8. Transfer the batter into the prepared loaf pan and smooth the top.
  9. Sprinkle the surface with a little sugar and chopped hazelnuts.
  10. 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.
  11. 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.

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