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



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

  • 175g caster sugar
  • 5 eggs, 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

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

  • 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…


  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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14th Oct, 2017
I love this cake . Have cooked it a couple of times and it is delicious and great for a special occasion. I bake it for my daughter who has a dairy free diet and use a dairy free spread and dark chocolate and it works very well. I find this cake needs longer in the oven than the recipe says, but all ovens are different and you just have to adjust a recipe to the oven you have. A really tasty cake and good for a teatime treat.
19th Nov, 2016
I am very disappointed with this recipe....not in it's flavour ....but the timings. I have tried twice .....and failed twice...........the cooking time is 15-20 minutes to long. Both occasions I ended up with a dry sponge and very crispy round the outer sides. I have a state of the art NEFF oven with very precise temperatures, so I know all is ok there........45-55 TOOOOOOOOOOOOOOOOO.LONG!!!!!!!!!.....................great if you want to make Chocolate trifle
18th May, 2015
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?
3rd Sep, 2013
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?
21st Jun, 2013
So yummy. Perfectly moist, and loved the filling. Topped it with caramelized almonds.
27th Apr, 2012
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.
27th Apr, 2012
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!
10th Jan, 2011
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.
24th Aug, 2010
Already thinking of making it again but this time i will reduce the amount of coffee, otherwise its a yum recipe.
31st Oct, 2008
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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