This Tiroler Cake is a delicious hazelnut cake with chocolate chunks and chocolate icing. It’s a popular cake in Switzerland and something I grew up eating (and baking). The cake is named after the region of Tirol in Austria which makes me think that this is where the cake originates from. However, I haven’t been able to find out where it actually comes from, who first created it or when it was first made.
Although I haven’t seen many Tiroler Cakes around Australia that doesn’t mean that this can’t change… To be honest, I don’t think I’ve ever met anyone who doesn’t like the combination of hazelnut and chocolate. It’s a match made in heaven and just simply delicious. Personally, I like serving this cake with a cup of tea or coffee in the afternoon but I won’t blame you if you eat it for breakfast. I’ve done that myself before and it’s delicious. No regrets.
The cake is really easy to make and doesn’t even require a electric mixer let alone stand mixer. You simply need a whisk to combine the liquid and dry ingredients.
If you love cake, then make sure to check out these recipes:
I hope you enjoy making and eating this Tiroler Cake. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!
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- 1/2 tsp apple cider vinegar
- 80 g rice bran oil or other neutral oil
- 400 g plant based milk
- 1 tsp vanilla bean paste
- 200 g sugar
- 350 g flour
- 100 g hazelnut meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 g dark chocolate
- 70 g dark chocolate
- 20 g icing sugar
- Preheat the oven to 170°C fan.
- Add all the liquid ingredients to a bowl or jug and mix.
- Into a different bowl, add all the dry ingredients except the chocolate. Mix until combined.
- Now, pour the liquid ingredient into the dry ingredient and mix until just combined.
- Roughly chop the chocolate and fold the chunks into the batter.
- Grease a rectangular cake pan and line it with baking paper to ensure the cake can easily be removed after baking. Then, transfer the cake batter into the cake pan.
- Bake the cake at 170°C fan for 1 hour 10 minutes. To check that the cake is done, pierce it with a cake needle/skewer/chop stick – if it comes out clean (minus the melted chocolate) then the cake is done.
- Cool down the cake completely before adding the icing.
- For the icing, add roughly chopped chocolate and icing sugar to a small bowl and place the bowl onto a pot that contains boiling water. Alternatively, add the small bowl to a microwave to melt the chocolate.Either way, stir regularly to ensure the chocolate melts evenly.
- Once the chocolate has fully melted, pour the icing over the cooled cake.
- You can serve the cake right away or wait until the icing has set. The cake stores well in the fridge for up to 4 days.