Coffee & Hazelnut Cake with Whipped Cream Frosting

Name: Coffee & Hazelnut Cake with Whipped Cream Frosting
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Cuisine: European
Ingredients: 1 cup (250 mL)Hazelnuts, divided; 2 1/2 cupsall-purpose flour; 2 tspbaking powder; 1 tsp (5 mL)salt; 1 1/2 cups (375 mL)unsalted butter, softened; 1 1/2 cups (375 mL)granulated sugar; 4large eggs; 1/2 cup (125 mL)PC® West Coast Dark Roast Coffee , brewed and cooled; 1 cup (250 mL)PC® West Coast Dark Roast Coffee, brewed and cooled; 1 cup (250 mL)granulated sugar; 1 pkg (250g)cream cheese, room temperature; 1 cup (250 mL)icing sugar, sifted; 1 cup (250 mL)heavy whipping cream (35%), chilled

9 steps

Prep:20minCook:2h 50min

Start with a strong cup of coffee to ensure the bold cocoa notes of PC® West Coast Dark Roast Coffee, which is incorporated into the cake in both the batter and in a coffee syrup, shines through. Soaking the baked cake in coffee syrup adds an extra layer of coffee flavour while keeping the cake moist, so it holds up well when prepared in advance. The combination of buttery hazelnut cake and airy whipped frosting pairs well with— you guessed it, more coffee.

Updated at: Thu, 17 Aug 2023 03:39:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories363.6 kcal (18%)

Total Fat22.6 g (32%)

Carbs37.9 g (15%)

Sugars26.9 g (30%)

Protein4.3 g (9%)

Sodium186.8 mg (9%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

Instructions

Step 1

Brew PC® Dark Roast Fine Ground Coffee to use throughout recipe. To brew 1 1/2 cups (375 mL) strong coffee, use 8 tbsp (125 mL) coffee and 2 cups (500 mL) of water. Cool completely before using.

Step 2

Cake: Preheat oven to 350⁰F (180⁰C). Lightly grease 13 x 9-inch (3 L) metal baking pan and line with parchment. Roast hazelnuts on baking sheet until golden and fragrant, 10 minutes. Rub hazelnuts between two clean dish towels to remove skins. Finely chop skinned hazelnuts (or pulse in a food processor until fine) and set aside.

Step 3

Whisk together flour, baking powder and salt in medium bowl. Set aside.

Step 4

Beat butter and sugar in separate large bowl using electric hand mixer (or in stand mixer using paddle attachment) on medium speed until pale and fluffy. Beat in eggs one at a time until combined.

Step 5

Gently fold in half the flour mixture until mostly absorbed. Stir in 1/2 cup (125 mL) coffee until just combined; fold in remaining flour and 3/4 cup (188 mL) chopped hazelnuts, being careful not to overmix. Spread batter evenly into prepared pan.

Step 6

Bake until lightly golden and toothpick inserted in centre comes out clean, 25 to 30 minutes. Set aside.

Coffee Syrup

Step 7

Meanwhile, make the coffee syrup. Heat coffee and sugar in small pot over low heat, stirring until sugar dissolves. Using fork, poke holes all over cake and pour coffee syrup over cake. Allow cake to cool completely before frosting, about 2 hours.

Frosting

Step 8

Beat cream cheese and powdered sugar in large bowl using electric hand mixer (or in stand mixer using whisk attachment) on medium speed until smooth. Reduce speed to medium-low and slowly add cream in a thin stream, stopping occasionally to scrape bottom and sides of bowl. Once cream is added, beat on high until frosting holds stiff peaks. Spread frosting over cooled cake and sprinkle with remaining chopped hazelnuts. Cut into 24 pieces.