Chocolate Black Tea Cake

Chocolate Black Tea Cake

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"This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!"
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1 h 20 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.


  1. 33 Ratings

Most helpful positive review

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...

Most helpful critical review

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 modifica...

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Least positive

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...

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...

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 ...

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 c...

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. ...

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 recip...

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 a...

Anything containing 1 cup of butter, can't be anything BUT yummy !! Any substitutions ?

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.

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