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Mocha and hazelnut cake

Name: Mocha and hazelnut cake
Yield: Serves 8
Cuisine: British recipes
Ingredients: 200g unsalted butter, plus extra for greasing; 120g whole blanched hazelnuts, plus extra to decorate (optional); 200g golden caster sugar; 3 large eggs; 200g self-raising flour; 1 tsp baking powder; 1 tbsp cold made-up espresso or Camp coffee; For the butter icing; 100g unsalted butter; 200g icing sugar; 1 tsp cocoa powder

Published: 30 Sep 06
Updated: 18 Mar 24

As children, nothing made our hearts sink more than coffee cake: it was a cake for grown-ups. But now… we’re converts thanks to this indulgent mocha cake.

Try our coffee cake with tiramisu cream for another decadent teatime (or coffeetime) treat.

Easy
October 2006

Test kitchen approved

Serves 8
Takes 40 min to make, 45-55 min to bake, plus cooling

As children, nothing made our hearts sink more than coffee cake: it was a cake for grown-ups. But now… we’re converts thanks to this indulgent mocha cake.

Try our coffee cake with tiramisu cream for another decadent teatime (or coffeetime) treat.

Nutrition: per serving

Calories: 703kcals
Fat: 44.1g (22.2g saturated)
Protein: 7.9g
Carbohydrates: 73.1g (53.2g sugar)
Salt: 0.3g

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Ingredients

200g unsalted butter, plus extra for greasing
120g whole blanched hazelnuts, plus extra to decorate (optional)
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
1 tbsp cold made-up espresso or Camp coffee

For the butter icing

100g unsalted butter
200g icing sugar
1 tsp cocoa powder

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Method

Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Finely chop or pulse in a food processor and set aside. Leave the oven on.
Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.
Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.

When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.