Chocolate, Coffee and Hazelnut Cake
Ingredients:
- 225g unsalted butter
- 225g golden caster sugar
- 3 eggs
- 200g self raising flour
- 25g cocoa powder
- 2tsp instant coffee mixed in 1 tbs hot water
Filling:
- 60g unsalted butter
- 110g icing sugar, sifted
- 50g blanched hazelnuts, chopped into very small pieces
- 10g cocoa powder
Topping:
- 200g dark chocolate
- 25 g butter
- 100g cream
- 50g blanched hazelnuts
Method:
cream the butter and sugar together
add the eggs to the mixture one at a time, mixing them in well each time
sift in the flour and cocoa powder and fold into mixture
add coffee and stir in lightly
Place mixture into a greased and lined 8 in cake tin and bake for 40 minutes on gas mark4 or 180C
When cake has cooked through, until a skewer insterted comes out clean, leave to cool
turn out of pan and make filling
To make filling, mix all the ingredients except the nuts together in a food mixer until smooth. Or you can beat them together with a wooden spoon.
Add nuts.
When cake is fully cooled, cut it in half using a serrated knife with a sawing motion.
Spread one half with filling and replace the top half.
Make topping by warming the cream and butter in a saucepan. When hot, but not boiling, remove from heat and add chocolate broken into chunks, stir until all combined.
Leave topping mixture to cool for at least 1/2 hour.
spread topping on the cake and decorate with hazelnuts
