Hazelnut Coffee Cake
This stunning Hazelnut Coffee Cake is crunchy, creamy, and delicious! It is made with layers of coffee-flavored cake, hazelnut ganache, crushed hazelnuts, and strawberries. Serve at birthdays and other special occasions.
Servings: 8 people
Calories: 1476kcal
Equipment
- Two 7" circular cake tins
- Baking paper
- Hand-held electric whisk
- mixing bowl
Ingredients
Coffee Cake
- 360 g self-raising flour sifted
- 360 g unsalted butter room temperature
- 360 g brown sugar
- 350 g eggs room temperature
- 3 ½ tablespoon of ground instant coffee
- 3 teaspoon of baking powder sifted
- 2 tablespoon of milk room temperature
Hazelnut Ganache
- 600 g white chocolate chopped
- 200 ml heavy cream
- 100 g hazelnut paste/spread
- 1-2 drops of hazelnut or almond extract optional
Decoration
- 2.5 cups of crushed hazelnuts
- 1 cup of fresh strawberries
Instructions
- Preheat the oven to 160°C fan/180°C/325°F/Gas 3. Grease two non-stick, 7-inch cake tins and set aside.
- In a medium bowl, mix together self-raising flour, baking powder, and instant coffee until well combined.
- In a large bowl, whisk unsalted butter and brown sugar for 3-5 minutes. Add one egg at a time to the butter-sugar mixture, whisking until each egg disappears.
- Gradually add half of the dry ingredients to the egg mixture, then pour in a splash of milk and mix for a minute. Repeat with the remaining dry ingredients until well combined. Pour the cake batter into the greased tins and bake for 25 minutes or until done. Remove the cakes from the tins and allow them to cool upside down.
Hazelnut ganache
- Place chunks of white chocolate in a medium-sized bowl, then pour in the heavy cream and hazelnut paste.
- Heat the mixture in the microwave for 30 seconds, then stir.
- Repeat this process until the chocolate is fully melted. Stir until the ganache is smooth and evenly combined.
- Next, cover the ganache with cling film, ensuring it touches the surface to prevent air bubbles. Refrigerate for 2 hours.
- Then, let it sit at room temperature 15-30 minutes and whisk for a couple of minutes.
Decorating
- Place one cake on a cake board and add a layer of hazelnut ganache.
- Then, add the second layer of cake on top and frost the whole coffee cake with the haazelnut ganache.
- Add crushed hazelnuts around the cake, pipe the remaining ganache on top of the cake in a decorative pattern alternating between strawberries and ganache.
- Then, finally add more crushed hazelnuts to the center.
- Serve this decadent hazelnut coffee cake for dessert.
Notes
- Weighing: Use a measuring scale to weigh the ingredients before baking to ensure the cake and ganache are prepared correctly.
- Room Temperature: Ensure the butter, eggs, and milk are at room temperature to help them combine more easily.
- Dry Ingredients: Sift the self-raising flour and baking powder before mixing to ensure the cake batter has a smooth texture.
- Oven: Preheat the oven for at least ten minutes before baking. This will ensure that the cake bakes evenly.
- Cake: This cake can be baked in a square or heart-shaped tin, or made into cupcakes.
Nutrition
Serving: 422g | Calories: 1476kcal | Carbohydrates: 136.82g | Protein: 21.45g | Fat: 97.7g | Saturated Fat: 47.162g | Polyunsaturated Fat: 6.54g | Monounsaturated Fat: 37.468g | Trans Fat: 1.495g | Cholesterol: 315mg | Sodium: 460mg | Potassium: 910mg | Fiber: 5.3g | Sugar: 94g | Vitamin A: 1818IU | Vitamin C: 13.4mg | Calcium: 380mg | Iron: 5.39mg