Happy birthday Melissa!
Coffee cake with a chocolate hazelnut crunch in the middle
This week, I decided to bake a coffee cat cake for my friend, and because she likes cats, I thought Pusheen would do the trick!
Hazelnut mocha cake
Time taken: 4 hours
For the cake: (adapted from Nigella Lawson)
- 225 grams softened unsalted butter (room temperature)
- 225 grams caster sugar
- 200 grams plain flour
- 5 teaspoons instant coffee powder (or as much as you want!)
- 2 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 4 large eggs
- 2 tablespoons milk
For the filling
- 250g softened butter (room temperature)
- 500g icing sugar
- 180g chocolate
- 50g chopped hazelnuts
- ½ tsp vanilla extract
For the cake:
- Preheat oven to gas mark 4
- Whisk butter and sugar together
- Whisk in the flour, baking powder and baking soda
- Dissolve the coffee powder in 1 tbsp of hot water, and then pour this into the batter. Whisk until smooth
- Add in the eggs and then pour in the milk in batches, each time whisking until smooth
- Grease baking case and then pour in the cake batter
- Bake in oven for 40-50 minutes, until your toothpick comes out clean
- Leave cake to cool before slicing into half
For the filling:
- Melt the chocolate
- In a bowl, whisk the butter until pale yellow and fluffy
- Add in the icing sugar in batches of 100g until fully incorporated
- Whisk in 100g of your melted chocolate, and then add in your vanilla extract
- Pipe this buttercream frosting onto the bottom half of your cake
- Sprinkle your hazelnuts on top of that, and then drizzle the remaining melted chocolate on top of the hazelnuts.
- Put this in the fridge for 30 minutes – this will give that chocolate crunch to your cake!
- Place the other half of the cake on top.
- For more decoration, pipe the sides of the cake with more chocolate buttercream frosting, and then coat with shaved almonds