STAR IN­GRE­DI­ENT

Diana Henry’s mocha and hazel­nut cake,

BBC Good Food - - Weekend -

Choco­late, cof­fee and hazel­nut com­bined in one cake is my idea of bliss; it’s the holy trin­ity.

SERVES 10 PREP 25 mins COOK 45 mins plus cool­ing MORE EF­FORT V

55g but­ter, melted and cooled, plus ex­tra for the tin

125g plain flour, plus ex­tra for dust­ing

115g plain choco­late, bro­ken into pieces

5 tsp in­stant espresso 100g blanched hazel­nuts, toasted 375g light brown soft sugar

¾ tsp bi­car­bon­ate of soda 2 large eggs, lightly beaten

115g soured cream

3 tsp vanilla ex­tract

50ml hazel­nut oil

For the but­ter­cream fill­ing 1 tbsp in­stant espresso pow­der

100g but­ter

150g ic­ing sugar, sieved For the top­ping

75ml dou­ble cream

¾ tbsp in­stant espresso pow­der

3 tbsp light brown soft sugar

50g dark choco­late, bro­ken into pieces 30g blanched hazel­nuts

1 Heat oven to 180C/160C fan/gas 4. But­ter two 20cm cake tins and line the bases, then dust well with flour and tap out the ex­cess. Put the choco­late in a small bowl set over a pan of gently sim­mer­ing wa­ter. Stir un­til melted, then set aside to cool.

2 Mix the espresso with 250ml boil­ing wa­ter, then leave to cool. Blitz the hazel­nuts in a food pro­ces­sor un­til finely ground.

3 Com­bine the ground hazel­nuts, sugar, flour, a good pinch of salt and the bi­carb in a mixer. Mix the eggs, soured cream, vanilla, but­ter, hazel­nut oil and the cooled espresso in a jug. With the mixer on a low speed, grad­u­ally add the egg mix­ture to the sugar mix­ture and com­bine un­til smooth. Add the melted choco­late and beat for 15 se­conds.

4 Di­vide the bat­ter be­tween the tins (it’ll be quite thin at this stage) and bake for 35-40 mins, or un­til a skewer in­serted into the mid­dle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cool­ing rack. Leave to cool com­pletely.

5 For the but­ter­cream fill­ing, dis­solve the espresso pow­der in 1 tbsp boil­ing wa­ter and leave to cool. Beat the but­ter and ic­ing sugar in a mixer or by hand in a bowl, grad­u­ally adding the cooled cof­fee. Use a pal­ette knife to spread the but­ter­cream over the top of one sponge.

6 To make the top­ping, gently heat the cream, espresso pow­der and sugar in a pan, stir­ring to help the sugar and cof­fee dis­solve. Take off the heat and add the choco­late. Stir to melt un­til smooth and glossy, then leave to cool un­til thick­ened. Toast the whole hazel­nuts in a dry fry­ing pan, leave to cool, then chop very roughly (you’ll want some halves in the mix­ture).

7 Place the top layer of cake onto the bot­tom layer and cover with the glaze. Scat­ter the hazel­nuts on top.

PER SERV­ING 693 kcals • fat 39g • sat­u­rates 16g • carbs 77g • sug­ars 66g • fi­bre 2g • protein 7g • salt 0.6g

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