Mocha hazelnut cake

Mocha hazelnut cake

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(8 ratings)

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

More effort

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

  • kcal492
  • fat35g
  • saturates16g
  • carbs40g
  • sugars33g
  • fibre2g
  • protein7g
  • salt0.59g
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Ingredients

  • 150g bar plain chocolate
  • 4 tbsp strong black coffee
  • 175g softened butter
    Butter

    Butter

    butt-err

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

  • 175g caster sugar
  • 5 eggs, lightly beaten
    Eggs

    Egg

    egg

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

  • 100g ground hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    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

    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

    Butter

    butt-err

    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
    Hazelnuts

    Hazelnut

    hay-zl-nut

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

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.

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Comments, questions and tips

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insideoutgirl
30th Jun, 2008
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
12th Jun, 2008
4.05
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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