Mocha and hazelnut cake
- October 2006
- Serves 8
- Takes 40 min to make, 45-55 min to bake, plus cooling
As children, nothing made our hearts sink more than coffee cake: it was a cake for grown-ups. But now… we’re converts thanks to this indulgent mocha cake.
Try our coffee cake with tiramisu cream for another decadent teatime (or coffeetime) treat.
- 44.1g (22.2g saturated)
- 73.1g (53.2g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
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
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