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Coffee cake with hazelnuts
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Easy, moist cake topped with creamy nuts for pure perfection.
Ingredients:
  • 225g self-raising flour
  • 8.00 gm baking powder
  • 225g (1 cup) caster sugar
  • 225ml corn oil
  • 2 eggs, separated
  • 75ml buttermilk
  • 2 tsp instant coffee granules
  • 125.00 ml hazelnuts
  • 50g dark chocolate, melted, cooled
  • 300ml thickened cream
  • 100ml mascarpone
  • 24.00 gm icing sugar, sifted
  • 2 tsp coffee essence
Instructions:
  • Preheat your oven to 180C and prepare two 20cm round cake pans by greasing and lining them. In a large bowl, sift together flour, baking powder, and caster sugar. In a separate bowl, mix oil, egg yolks, and buttermilk until well combined. Combine coffee with 1 tablespoon of boiling water, then add it to the liquid ingredients. Mix the wet and dry ingredients until fully incorporated. In a separate bowl, beat egg whites until soft peaks form, then gently fold a portion into the cake mixture to lighten it before folding in the rest. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Once baked, allow the cakes to cool before removing them from the pans onto a wire rack.
  • Spread hazelnuts on a baking tray and roast for 5 minutes. Transfer hot nuts to a tea towel and rub to remove skins. Dip one side of hazelnuts in melted chocolate and let them set on a rack.
  • In a bowl, whisk cream, mascarpone, and icing sugar until thick. Add essence and mix gently. Spread half of the coffee cream on one cake, place the other cake on top, and spread the rest of the cream on top. Decorate with nuts.

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