adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut coffee cake
0 Likes
Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Irresistible hazelnut coffee cake, perfect for indulgent tea time treats.
Ingredients:
  • 200g hazelnut meal
  • 150g self-raising flour
  • 2.00 gm baking powder
  • 3 eggs, at room temperature
  • 330g caster sugar
  • 185ml olive oil
  • 250ml coffee
  • 200g unsalted butter, softened
  • 360g icing sugar mixture
  • 40.00 ml brewed Melitta Blue Style coffee, extra
  • 200g dark chocolate, coarsely chopped
  • 60g unsalted butter, extra
  • 26.80 gm golden syrup
Instructions:
  • Preheat the oven to 170°C. Grease a 20cm square pan and line it with baking paper. In a medium bowl, mix together the hazelnut meal, flour, and baking powder.
  • In a large bowl, use an electric mixer to whisk eggs and 1 cup (220g) sugar for 10 mins until light, fluffy, and tripled in volume. Gradually add oil while beating on low speed. Gently fold in hazelnut mixture, then stir in ¼ cup (60ml) of coffee until well combined. Pour batter into prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let it cool in the pan for 5 mins before transferring to a wire rack to cool completely.
  • In a saucepan over medium heat, combine the rest of the sugar and coffee. Stir for 3 minutes until the sugar dissolves. Increase the heat to high and boil for 5 minutes until the coffee syrup thickens. Allow it to cool.
  • In a large bowl, use an electric mixer to beat butter until very pale. Gradually add icing sugar, beating well after each addition. Then beat in the extra coffee.
  • Combine the chocolate, extra butter, and golden syrup in a saucepan over gentle heat. Stir consistently until the chocolate has melted and the mixture is silky. Allow it to cool down.
  • Cut the cake horizontally into 3 layers. Place the first cake layer on a serving plate and brush with coffee syrup. Add half of the icing on top. Repeat the layering with the remaining cake layers, syrup, and icing. Spread the chocolate mixture over the top and cut into pieces.

Similar Recipes