Mocha hazelnut cake

Mocha hazelnut cake

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(5 ratings)

Prep: 25 mins Cook: 1 hr Plus 1-2 hrs for making the filling

Moderately easy

Cuts into 12 slices
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

Nutrition and extra info

  • Freezable

Nutrition per slice

  • kcalories492
  • fat35g
  • saturates16g
  • carbs40g
  • sugars33g
  • fibre2g
  • protein7g
  • salt0.59g
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  • 150g bar plain chocolate
  • 4 tbsp strong black coffee
  • 175g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 5 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g ground hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 100g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Filling and decoration

  • 100g bar plain chocolate
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp strong black coffee
  • 4 tbsp double cream
  • 50g icing sugar
  • 50g toasted hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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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.

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Comments (10)

dvinick's picture

I tried my usual method of melting chocolate by microwaving in short bursts on defrost and found I couldn't add the coffee without it seizing. Is it possible to add essentially water to melted chocolate without this happening? I ended up wasting a lot of good chocolate before just adding the coffee to the final mixture instead. Did anyone else have this problem? How does it work with the topping?

nintey's picture

Can you make this cake using instant coffee? (This is all I have in my cupboard!) and what ratio of hot water coffee would I use to get the same effect as strong black coffee?

michellebogers's picture

So yummy. Perfectly moist, and loved the filling. Topped it with caramelized almonds.

hurra03's picture

If using ground coffee you need to dissolve it in water 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.

hurra03's picture

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!

carlpotts335's picture

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.

alia4win's picture
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Already thinking of making it again but this time i will reduce the amount of coffee, otherwise its a yum recipe.

eleanormayo's picture
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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.

insideoutgirl's picture

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!!

peg5188's picture
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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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