Hazelnut Coffee Chocolate Cake

img_5600For this cake I used Yo’s Ultimate Chocolate Cake recipe because I love her and her YouTube channel, and after making the cake for the first time a few weeks ago I realised my life was changed! It’s moist, rich and just delicious!

Other than knowing what cake recipe I’d be using, I didn’t actually plan what filling to use or how to decorate the cake before starting it. It was only last minute that I decided to add the flavour of coffee by adding instant coffee to the cake batter and the icing. I then sprinkled crushed Kinder Buenos in the middle to add a hazel nutty flavour.

I had wanted to make a ganache to pour over but ran out of time as this was part of my GBBO Showstopper Challenge. Maybe next time.

img_5480First I creamed together the butter and sugar till pale, whipped and fluffy.

img_5486img_5489To a heatproof bowl, I added the cocoa powder, instant coffee and boiling water and carefully whisked till smooth. I let this cool whilst the butter and sugar was whipping.

img_5490I mixed the plain flour, bicarb, baking powder and salt together in a separate bowl.

img_5492I added the eggs to the butter and sugar, 2 at a time and mixed to combine completety. I then alternated adding the dry ingredients, the cocoa liquid and the other eggs and so on until all the ingredients were used up it formed a rich dark brown cake batter.

I evenly divided this between 2 lined 9″ cake tins and baked at 180°C for 35 minutes till a skewer came out out clean from the centre. I left this to cool completely.

img_5557For the icing I beat the softened butter till light and whippy.

I beat in the icing sugar, cocoa powder, instant coffee, and melted chocolate till smooth.

img_5576To construct, I levelled the tops off each cake. I then spread the icing on top of one cake, sprinkled on crushed Kinder Buenos, the placed the second cake on top. I piped on some more icing, then topped with chocolate coated coffee beans.

img_5578img_5599

Hazelnut Coffee Chocolate Cake
Author: Acorns & Custard
Ingredients
  • For the chocolate coffee cake
  • 340g unsalted butter, softened
  • 750g caster sugar
  • 190g cocoa powder
  • 2tbsp instant coffee
  • 700ml boiling water
  • 6 eggs
  • 510g plain flour
  • 1tbsp bicarbonate of soda
  • ¾tsp baking powder
  • 1tsp salt
  • For the chocolate coffee buttercream:
  • 200g unsalted butter, softened
  • 600g icing sugar
  • 50g cocoa powder
  • 100g dark chocolate, melted
  • 2tbsp instant coffee
  • (optional: chocolate coated coffee beans and crushed Kinder Bueno)
Instructions
For the chocolate cake:
  1. Preheat the oven to 180°C.
  2. In a bowl, gently whisk together the cocoa powder, coffee and boiling water to mix. Leave to cool slightly.
  3. In another large bowl, cream together the butter and sugar till pale and fluffy.
  4. Add 3 eggs and mix till completely incorporated.
  5. Add half the chocolate mixture and stir in.
  6. Add half the flour and fully combine.
  7. Repeat with the other half of the eggs, chocolate mix and flour, making sure to fully incorporate before adding the next.
  8. Divide the batter between two lined 9″ round cake tins.
  9. Bake for 30-40 minutes, until a skewer comes out clean from the centre.
  10. Set aside to cool completely.
For the chocolate coffee buttercream:
  1. Beat the butter till soft and whipped. Add the icing sugar and cocoa powder and beat together to combine.
  2. Add the cooled melted chocolate and whip till light and fluffy.
  3. Level the tops of the cakes with a serrated knife.
  4. Spread, or pipe, the icing onto the top of one cake.
  5. Sprinkle crushed Kinder Bueno on top, before placing the second cake on top.
  6. Decorate with more buttercream and chocolate covered coffee beans.

 

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