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Recipe by Mary Cadogan

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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, salt 0.59 g

Latest comments and suggestions

• captain dynamite

  12 June 2008

  captain dynamite rated and commented on this recipe

  

  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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• 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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• Belkey

  31 October 2008

  Belkey rated and commented on this recipe

  

  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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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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Plus 1-2 hrs for making the filling

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

Per slice

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

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