Eggnog cakes are a very German affair. One of those desserts that your grandma would make when she meets her girlfriends for coffee and cake in the afternoon. Which also means that there are about as many eggnog cake recipes out there as there are German grandmothers. While I am not a grandma and hopefully won’t be for at least two decades, I wanted to share my eggnog cake recipe. I actually came up with it, after I created my recipe for a low-calorie eggnog to be able to enjoy Christmas time regrets free. So the cake recipe uses my own eggnog, but it works just as well with a store-bought version. Moreover, while we mostly associate eggnog with winter, this is actually a tasty cake for any time of the year.
Check out my take on this tasty treat, which is a healthier version with less calories, but no compromise on taste. It gives you the option to do it with or without alcohol. Click here for the recipe.
Ingredients for the cake base
- 4 eggs
- 4 ounces (100 grams) of chocolate flakes
- 1/3 cup (65 grams) of sugar
- 2 cups (200 grams) of ground hazelnuts
- 2 ounces (55 grams) of room-temperatured butter
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla aroma
- A pinch of salt
Ingredients for the eggnog cream topping
- 17 ounces (500 ml) of whipping cream
- 1 tablespoon of sugar
- 6 ounces (175 ml) of eggnog (click here for my recipe)
- 3 ounces (75 grams) of chocolate chips
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius and prepare a baking dish (spring form, 10 in/26 cm). Seperate the eggs and whisk the yolk with the sugar for a couple of minutes until frothy. Add the butter and then add the chocolate flakes, hazelnuts and baking powder. Whisk the egg white in a second bowl together with the vanilla and the pinch of salt until the mix is stiff. Next fold the beaten egg white in the cake mix. Fill it in the baking dish and bake it in the oven for 30 minutes. Once the cake has cooled down, turn it upside down. Thereby you have a better base for the cream topping.
Whip the cream with the sugar and once it is stiff, add the eggnog and fold in the chocolate chips. Now distribute the eggnog cream on top of the cake (for this it is crucial that the cake has really cooled down). Let the cake rest in the fridge for an hour.