This treasured recipe of German Chocolate and Nut Loaf (Nusskuchen) is adapted from the book World’s Best Cakes by the famed British Pastry Chef Roger Pizey. I have made this loaf cake plenty of times because it’s simple and easy to make ( and delicious) so I sort of know the recipe by heart. Just as well, as the book was ”borrowed” by someone and I haven’t seen it since.

The original recipe from the book, did not have a glaze and if I’m making the cake for myself, that’s what I would do. However, if I want to show off a little bit, then the Hazelnut Icing is a must! Not only does it look pretty, it also keeps the loaf cake moist, and most of all it’s nuttier and more delicious. My take on icing and glazing is a reflection on how I present myself. If I’m just staying at home, a shower and moisturiser is all I need to face the day. If I’m going out and potentially meeting people, then I make a bit more of an effort and put a little bit of lippy on. Same with cakes-most often all it needs is a dusting of icing sugar. And sometimes it needs a glaze or even a razzle dazzle icing!

German Chocolate and Nut Cake — Nutty and Chocolatey

What is Nusskuchen?

Nusskuchen is German for Nut Cake, and it certainly is loaded with nuts. Chopped nuts within the cake that is studded with chunks of Chocolate. More hazelnut flavour in the icing and sprinkled on top. So if you’re mad about nuts, this is the loaf cake for you. As if you need more excuse to have Nutella. More often than not, I add bananas to the batter. It is not traditional, let’s just say it’s the Filipino accent to this German cake. It adds moistness and sweetness and a lovely twist to the nutty flavours.

Here’s another lovely loaf cake if you love nuts as much as I do Coffee and Nut Loaf.

German Chocolate and Nut Loaf — Bananas to keep the loaf moist!

What you need to make Nusskuchen

All pantry/fridge ingredients except maybe the nuts

Pantry/Fridge – Butter,Caster Sugar,Brown Sugar, Vanilla Paste,Eggs,Self Raising Flour,Chocolate
Nuts to use – Hazelnuts are really good to use in this cake. Also walnuts, almonds or pecans.
Icing Sugar, for dusting the top of cake if not using the Hazelnut Glaze
Hazelnut Icing – Hazelnut Spread like Nutella
Bling with coarsely chopped toasted Hazelnuts or Walnuts or shaved Chocolate
You will need a 21x 13 cm Loaf Pan or a round cake tin with similar volume. If you only have a smaller pan, bake the rest of the batter as muffins.
Optional add ins – Add roughly mashed ripe bananas to the batter when you are folding in the nuts and chocolate. Although not traditional, it’s really delicious.

Easy does it…

Start by creaming the brown sugar and caster sugar together in a mixer with butter. This takes about 3 minutes on medium speed. Then add vanilla and eggs one at a time beating well after each addition.
Use a spatula to fold in the flour, nuts and chocolate, mashed bananas (if using) until just combined.
Scrape batter into prepared pan and bake for 30 minutes, then turn the loaf pan halfway and bake another 15 to 20 minutes or until the cake is done.
Remove from the oven and cool in the loaf pan for 30 minutes. Then cool completely in a cooling rack.
Dust cooled loaf with icing sugar or ice with Hazelnut Spread.
The cake will keep for about a week in a covered container. Without the glaze, the cake is lovely toasted with a pat of butter.
To freeze, wrap the un-iced whole loaf tightly with plastic wrap, or slice and wrap individually.

Finishing Touches

The loaf is deliciously moist by itself. Dust with a bit of icing sugar then slice and serve. Or channel the artiste inside you and ice the cake with warmed up Hazelnut Spread . Here’s your chance to do a Kadinsky or Jackson Pollock abstract masterpiece. And top it all off with a scatter of chopped nuts and chocolate. I’m afraid I went all out with this one, the cake is topped with toffee dipped hazelnuts for a bit of drama!

If you do make this cake, or if you have any questions please drop me a line via the comments section below. I would love to hear from you!