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.
Prep time: 5 minutes
Makes one 20cm springform (10-12 slices)
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
For the cake, melt 70g of the chocolate in the hot coffee and set aside.
Preheat the oven to 175°C
Cream the butter and the sugar together until light and pale.
Add one egg at a time, mixing well after each addition.
Add dry ingredients, coffee chocolate mixture by alternating between the two.
Lastly mix in the chopped chocolate.
Place batter in the greased 20cm springform.
Bake for 30-40 minutes.
Optional – brush the top of the cooked cake with the espresso while the cake is hot.
Allow to cool.
For the icing, melt the chocolate in the hot espresso.
In a mixing bowl combine the cocoa powder and the icing sugar.
Mix in the coffee and chocolate mixture and the soft butter.
Stir together to create a smooth and glossy icing.
To finish, top the cake generously with the icing, add a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate.