Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 8

Mocha and hazelnut cake recipe

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Takes 40 minutes to make, 45-55 minutes to bake, plus cooling

200g unsalted butter, plus extra for greasing
120g whole blanched hazelnuts, plus extra to decorate (optional)
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
1 tbsp cold made-up espresso or Camp coffee

For the butter icing
100g unsalted butter
200g icing sugar
1 tsp cocoa powder

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1. Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Finely chop or pulse in a food processor and set aside. Leave the oven on.
2. Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.
3. Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.
4. When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.

Nutritional info

Per serving: 704kcals, 44.1g fat (22.2g saturated), 7.9g protein, 73.1g carbs, 53.2g sugar, 0.3g salt

Chef's tip

Mocha is essentially a mix of chocolate and coffee. Make this into a classic coffee recipe by swapping the cocoa in the icing for coffee

Wine Recommendation

Wine note: Try a glass of nutty, brown tawny port here – it’s even more delectable slightly chilled.

Other recipes by Tom Norrington-Davies

Other low salt recipes

Low-fat tiramisu recipe

Tomato chutney recipe

Toad-in-the-hole with red onions and quick gravy recipe

Tiramisu recipe

Italian baked almond cheesecake recipe

Salmon & ginger fishcakes with sweet-and-sour salad recipe

Kedgeree recipe

Paprika-spiced pork recipe

A very Anglo-Indian egg curry recipe

Chocolate chip cookie and Rolo dumplings recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

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