Mocha & hazelnut cake
- Diana Henry
Save recipe
Serves 10
More effort
Prep: 25 mins
Cook: 45 mins
Plus cooling
A star rating of 4.3 out of 5.15 ratingsRate
loading...
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Walnut, date & honey cake
A star rating of 4.3 out of 5.107 ratings
Pear & hazelnut clafoutis
A star rating of 4 out of 5.7 ratings
Cheddar & hazelnut shortbread
A star rating of 3.6 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
55g butter
melted and cooled, plus extra for the tin
-
125g plain flour
plus extra for dusting
-
115g dark chocolate
broken into pieces
-
5 tsp instant espresso powder
-
100g blanched hazelnuts
toasted
-
375g light brown soft sugar
-
¾ tsp bicarbonate of soda
-
2 large eggs
lightly beaten
-
115g soured cream
-
3 tsp vanilla extract
-
50ml hazelnut oil
For the buttercream filling
-
1 tbsp instant espresso powder
-
100g butter
-
150g icing sugar
sieved
For the topping
-
75ml double cream
-
¾ tbsp instant espresso powder
-
3 tbsp light brown soft sugar
-
50g dark chocolate
broken into pieces
-
30g blanched hazelnuts
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal693
- fat39g
- saturates16g
- carbs77g
- sugars66g
- fibre2g
- protein7g
- salt0.6g
Ad
Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
-
step 2
Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
-
step 3
Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
-
step 4
Divide the batter between the tins (it’ll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
-
step 5
For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
-
step 6
To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you’ll want some halves in the mixture).
-
step 7
Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Recipe from Good Food magazine, October 2018
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.15 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...