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Chocolate, hazelnut and coffee syrup cake
Chocolate, hazelnut and coffee syrup cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a decadent coffee-chocolate cake slice that's rich and moist.
Ingredients:
  • Melted butter, to grease
  • 150g butter, cubed, at room temperature
  • 390g (1 3/4 cups) caster sugar
  • 3 eggs, at room temperature
  • 150g hazelnut meal
  • 190g (1 1/4 cups) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 125ml (1/2 cup) freshly brewed strong coffee, cooled
  • 125ml (1/2 cup) water
  • 250ml (1 cup) freshly brewed coffee, extra
Instructions:
  • Preheat your oven to 170°C. Grease a 20cm round cake pan with melted butter and line the base and sides with non-stick baking paper.
  • In a medium bowl, cream together butter and 3/4 cup of sugar using an electric beater until pale and creamy. Add eggs one at a time, mixing well after each addition, then gently fold in the hazelnut meal.
  • In a medium bowl, sift the flour and cocoa together. Gently combine half of the flour mixture and half of the cooled brewed coffee into the butter mixture using a large metal spoon. Add the remaining flour mixture and coffee, folding gently. Pour the batter into the pan and smooth the top with the back of a spoon.
  • Bake until a skewer inserted in the center of the cake comes out clean, about 50-55 minutes in a preheated oven.
  • In a saucepan, combine the rest of the sugar and water over low heat until the sugar dissolves, using a wet pastry brush to brush the sides. Increase heat and bring to a boil. Let boil for 10 minutes until the syrup turns golden brown. Remove from heat and slowly pour in 160ml (2/3 cup) of extra brewed coffee. Return to low heat, stir until well combined. Set aside 160ml (2/3 cup) of the syrup and mix the rest with the remaining coffee in the pan.
  • Take the cake out of the oven and let it rest for 5 minutes before transferring it onto a wire rack. Flip the cake over and position the rack over a large tray. Poke the cake all over with a thin metal skewer. Slowly pour the hot coffee mixture evenly onto the warm cake. Allow it to cool for 10 minutes. Slice the cake and place on plates. Drizzle 1 tablespoon of the reserved syrup over each slice of cake and serve warm.

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