Mocha & Hazelnut Cake

Chocolate, coffee and hazelnut combined into one cake is pure bliss.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the over to 180c/160c fan/gas 4. Butter two 20cm cake times and line the based with baking parchment, then dust well with flour and tap out the excess. Put the chocolate in a small heatproof bowl set over a pan of just simmering water. Stir until melted, then set aside and leave to cool.

Step 2

Mix the espresso powder with the 250ml boiling water, then leave to cool. Blitz the hazelnuts in a good processor until finely ground.

Step 3

Combine the ground hazelnuts, sugar, flour, a large lunch of salt and bicarb in a stand mixer. Mix the eggs, soured cream, vanilla, melted butter, hazelnut oil and the cooled espresso together in a jug. With the mixer on low speed, gradually add the went ingredients to the dry, and mix until smooth. Add the melted chocolate and near for 15 seconds.

Step 4

Decide the batter between the tins (it'll be quite thin) and bake for 35-40 mins until a skewer inserted into the middle or each cake comes out clean. Leave to co in the tins for 10 mins, then turn the cakes out into a wire rack and leave to cool completely.

Step 5

Dissolve the espresso powder in the 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar together in a stand mixer or using an electric whisk, gradually adding the cooled espresso. Use a palette knife to spread the buttercream over the top of one sponge.

Step 6

Gently hear the cream, espresso powder and sugar in a pan, stirring so the sugar and coffee dissolves. Remove from the heat and add the chocolate. Stir to melt, then leave to cool until thickened. Toast the hazelnuts in a dry frying pan for a few minutes (keep and eye on them so they don't burn). Set aside to cool, then roughly chop, leaving some halved.

Step 7

Sandwich the second sponge onto the first and use a palette knife to spread the mocha topping over the cake. Scatter over the chopped hazelnuts and serve.