Mocha & hazelnut cake served on a cake stand

Mocha & hazelnut cake

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(8 ratings)

Prep: 25 mins Cook: 45 mins Plus cooling

More effort

Serves 10

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal693
  • fat39g
  • saturates16g
  • carbs77g
  • sugars66g
  • fibre2g
  • protein7g
  • salt0.6g


  • 55g butter, melted and cooled, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125g plain flour, plus extra for dusting
  • 115g dark chocolate, broken into pieces

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 5 tsp instant espresso powder
  • 100g blanched hazelnuts, toasted
  • 375g light brown soft sugar
  • ¾ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 large eggs, lightly beaten



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

  • 115g soured cream
  • 3 tsp vanilla extract
  • 50ml hazelnut oil

For the buttercream filling

  • 1 tbsp instant espresso powder
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g icing sugar, sieved

For the topping

  • 75ml double cream
  • ¾ tbsp instant espresso powder
  • 3 tbsp light brown soft sugar
  • 50g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 30g blanched hazelnuts


  1. Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.

  2. Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.

  3. Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.

  4. Divide the batter between the tins (it’ll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.

  5. For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.

  6. To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you’ll want some halves in the mixture).

  7. Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

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Comments, questions and tips

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15th Feb, 2020
Very tasty, quite rich. Very moist, although perhaps needed to be cooked a little longer....
28th Oct, 2018
This cake is wonderfully light a moist, and the coffee buttercream and mocha ganache are a perfect pairing too! I adorned the cake with caramelised hazelnuts, and they were a fab addition!
27th Mar, 2019
Hi, I'd love to try the recipe, but cannot find soured cream as I live in France. Could I replace it with plain yogurt? Thanks in advance for your answer.
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. You can replace it with full-fat Greek yogurt if available, otherwise full-fat plain yogurt is the next best thing.
Fay Josephy's picture
Fay Josephy
1st Dec, 2018
I have made this cake twice - once with 125g plain flour and once with self raising. Both times though the cake was delicious it was as flat as a pancake and very fragile and therefore could not be assembled. I could not get hazelnut oil in any of the supermarkets so substituted with walnut oil. Would this be the reason?
goodfoodteam's picture
28th Mar, 2019
We're sorry to hear this didn't work out for you. This could be because larger tins were used or the raising agent was added and it was too long before the cakes went into the oven, or that the oven wasn't hot enough when the cakes went in. We hope this gets to the bottom of it.
19th Oct, 2018
Hi, I'm longing to try this cake but am having difficulty finding hazelnut oil in Toronto. I've found one (very expensive) that says 100% from roasted hazelnuts. Is this what I need, or should it be from raw nuts, cold pressed?
goodfoodteam's picture
23rd Oct, 2018
Thanks for your question. You could use this oil but if it's very expensive we'd suggest replacing it with rapeseed oil which has an earthy flavour.
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