I love a good hazelnut mocha – chocolate, coffee and nuts = perfection. So why not make it into a cake? This is a lovely dense chocolate cake with smooth coffee butter icing and a nutty flavour running through the sponge – very luxurious! I haven’t used too much cocoa as it could have overwhelmed the coffee, and with these quantities the flavours are lovely and balanced.
You will need: 200g margarine, 200g caster sugar, 175g self raising flour, 1 tablespoon baking powder, 75g chopped mixed nuts, 30g cocoa (make sure it’s good quality – I used Starbucks hot chocolate powder), 2 eggs, 150g icing sugar, 75g margarine, 1 tablespoon milk, 1 tablespoon strong coffee granules, hazelnuts for decoration.
Line two round cake tins with greaseproof paper and preheat your oven to 190 degrees. Blend together the sugar and margarine in a mixer, when smooth add an egg at a time until the mixture is combined. Then add your cocoa powder and mix thoroughly, add the chopped nuts to the mixture making sure they are spread evenly throughout the cake. Now sift in the flour and add a tablespoon of baking powder. When everything has mixed together divide the cake mixture between the tins and pop in the oven for 25 minutes. When your cakes have baked, turn them out onto a wire rack and leave to cool. While the cakes are cooling whisk the icing sugar slowly into 75g margarine. Put a tablespoon of milk and a tablespoon of coffee into a mug and microwave it for twenty seconds. Add the coffee mix to the icing sugar and whisk everything together until it is a nice smooth consistency.Turn out one cake onto a plate and use half the coffee icing to cover the top if it evenly. Put the other cake on top and ice this, I used a knife to get a nice swirly finish. Then simply decorate the top with hazelnuts. This cake really is gorgeous – perfect for a special occasion, or just a special treat for yourself!
Love, Mrs Gardom