Mocha hazelnut cake

Mocha hazelnut cake

A proper teatime cake – dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it

Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Plus 1-2 hrs for making the filling
Freezable

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.
  2. Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don't worry if the mixture curdles, it won't affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.
  3. Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
  4. To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.
  5. Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.

Per slice

492 kcalories, protein 7g, carbohydrate 40g, fat 35 g, saturated fat 16g, fibre 2g, sugar 33g, salt 0.59 g

Recipe from Good Food magazine, January 2006.

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Latest comments and suggestions

  • Binder photo captain dynamite

    12 June 2008

    captain dynamite rated and commented on this recipe

    4 stars

    I attempted to make this and it was an attempt, I didnt do the frosting as was making this for work and it would have made a big mess on the computers, I swapped the butter for pura as try not to cook too much with butter as have lots of friends that dont take dairy, I did find that the coffee wouldnt melt with the chocolate, I mixed it all together anyway, it came out loooking like spotted dick as the coffee granules melted whilst cooking, had to extend the cooking time as my oven isnt very good, its a combined oven grill, had to leave in the oven for about 75 minutes, everyone loved it still

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  • Binder photo insideoutgirl

    30 June 2008

    insideoutgirl commented on this recipe

    This cake is absolutely fantastic! i made it for my boyfriends birthday and it went down very well! It looked very impressive as the baking powder makes it rise significantly. I chose to make it without hazelnuts which worked very well. I made mine using very strongly brewed fresh coffee and this worked perfectly. I made the frosting and it was absolutely delicious! very rich and very chocolatey and i would definately recommend! the cake looked and tasted wonderful... its essential to use the baking powder though as on a second go although it tasted good it didnt rise as i forgot to add this! I would definately make it again (remembering the baking powder!) and it has been requested!!

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  • Binder photo Belkey

    31 October 2008

    Belkey rated and commented on this recipe

    5 stars

    Delicious. I made it in two sandwich tins to save cutting it in half and cooked for about 30 - 35 mins. Will definitely make again, infact am going to do it tomorrow for a friend's birthday cake.

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  • Binder photo Aliya

    24 August 2010

    Aliya rated and commented on this recipe

    5 stars

    Already thinking of making it again but this time i will reduce the amount of coffee, otherwise its a yum recipe.

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  • Binder photo Carl Potts

    10 January 2011

    Carl Potts commented on this recipe

    Absolutely amazing cake. I think I may have left it in the oven for 10 minutes too long but it was still amazingly moist and fantastic. I also used camp coffee essence as I prefer the taste. Does anyone know how I could replace the ground hazelnuts in the flour, while still keeping it moist? Someone in my family has a nut allergy so I'd like to make a version of this cake which is safe for them to eat.

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  • Binder photo Rachel

    27 April 2012

    Rachel commented on this recipe

    This is by far the BEST chocolate cake I have ever made...the coffee cuts through the sweetness well, and it is light and fluffy. Fantastic!

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  • Binder photo Rachel

    27 April 2012

    Rachel commented on this recipe

    If using ground coffee you need to dissolve it in water first...best to use espresso. And you could use breadcrumbs or more SR instead of nuts, but really for nut allergies I would go for a different recipe.

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Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Plus 1-2 hrs for making the filling
Freezable

Treat for choc-lovers

Ingredients

  • 150g bar plain chocolate
  • 4 tbsp strong black coffee
  • 175g softened butter
  • 175g caster sugar
  • 5 eggs , lightly beaten
  • 100g ground hazelnuts
  • 100g self-raising flour
  • 1 tsp baking powder

FILLING AND DECORATION

  • 100g bar plain chocolate
  • 50g butter
  • 3 tbsp strong black coffee
  • 4 tbsp double cream
  • 50g icing sugar
  • 50g toasted hazelnuts , roughly chopped
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Per slice

492 kcalories, protein 7g, carbohydrate 40g, fat 35 g, saturated fat 16g, fibre 2g, sugar 33g, salt 0.59 g

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