COFFEE, CHOCOLATE AND HAZELNUT CAKE
Chocolate, coffee and hazelnut are three flavours that work together exceptionally well and this cake is a true celebration of this combination. Topped with either this icing, ganache, buttercream or simply plain with some whipped cream alongside – this cake is perfect to enjoy with a good coffee.
Ingredients
- 150ml Strong Coffee (roughly 2 espresso and a lungo)
- 70g Lindt EXCELLENCE 70% Cocoa
- 180g Butter, soft
- 120g Raw caster sugar
- 2 eggs
- 220g Flour
- 60g Hazelnut meal
- 15g Cocoa
- 3tsp Baking powder
- 30g Lindt EXCELLENCE 70% Cocoa, finely chopped
- Pinch sea salt
- .
- Optional:
- 1 Espresso for basting (around 40ml)
- .
- Glaze:
- 40g Lindt EXCELLENCE 70% Cocoa, finely chopped
- 40ml Shot of espresso
- 15g Butter, soft
- 10g cocoa powder
- 125g Icing sugar, sifted
- .
- To decorate:
- Squares of Lindt EXCELLENCE 70% Cocoa
- Optional:
- Coffee beans in gold luster dust
Steps
-
01
For the cake, melt 70g of the chocolate in the hot coffee and set aside.
-
02
Preheat the oven to 175°C
-
03
Cream the butter and the sugar together until light and pale.
-
04
Add one egg at a time, mixing well after each addition.
-
05
Add dry ingredients, coffee chocolate mixture by alternating between the two.
-
06
Lastly mix in the chopped chocolate.
-
07
Place batter in the greased 20cm springform.
-
08
Bake for 30-40 minutes.
-
09
Optional – brush the top of the cooked cake with the espresso while the cake is hot.
-
10
Allow to cool.
-
11
For the icing, melt the chocolate in the hot espresso.
-
12
In a mixing bowl combine the cocoa powder and the icing sugar.
-
13
Mix in the coffee and chocolate mixture and the soft butter.
-
14
Stir together to create a smooth and glossy icing.
-
15
To finish, top the cake generously with the icing, add a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate.