Mocha Hazelnut Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150g bar plain chocolate
• 4 tbsp strong black coffee
• 175g softened butter
• 175g caster sugar
• 5 eggs, lightly beaten
• 100g ground hazelnuts
• 100g self-raising flour
• 1 tsp baking powder
• 100g bar plain chocolate
• 50g butter
• 3 tbsp strong black coffee
• 4 tbsp double cream
• 50g icing sugar
• 50g toasted hazelnuts, roughly chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) round cake tin with baking paper.

2. Toast the 50g hazelnuts in a dry pan over medium heat for 3 to 4 minutes, shaking often, until golden. Cool, then roughly chop.

3. Melt the 150g plain chocolate with the 4 tbsp coffee in a bowl set over a pan of barely simmering water, stirring until smooth. Let it cool slightly.

4. Beat the 175g softened butter and 175g caster sugar until pale and fluffy. Gradually beat in the 5 lightly beaten eggs, adding a spoonful of the flour if the mixture curdles.

5. Stir in the cooled chocolate mixture. Fold in the 100g ground hazelnuts, 100g self-raising flour and 1 tsp baking powder until just combined.

6. Spoon the mixture into the tin and level the top. Bake for 30 to 35 minutes until risen, springy and a skewer inserted in the centre comes out clean. Cool 10 minutes in the tin, then turn onto a rack to cool completely.

7. For the icing, melt the 100g plain chocolate, 50g butter and 3 tbsp coffee over a pan of barely simmering water, stirring until smooth. Remove from the heat and let cool slightly.

8. Stir the 4 tbsp double cream and 50g icing sugar into the chocolate icing. Leave for 10 to 15 minutes until thick enough to spread.

9. Spread the icing over the top of the cooled cake, scatter with the toasted chopped hazelnuts, and cut into 12 slices.