Chocolate, hazelnut and coffee syrup cake
This Chocolate, Hazelnut, and Coffee Syrup Cake combines rich cocoa, nutty hazelnuts, and bold espresso flavors, providing a delightful dessert option. Baked to perfection, it’s moist and aromatic, ideal for special occasions or as a treat.
Cook time 60 min
Prep time 20 min
Ingredients:
1/2 cup butter3 eggs
1 cup hazelnuts
1/4 cup self-raising flour
1/3 cup dry cocoa powder
1 cup espresso coffee
1/2 cup water
Indulge in a luscious and aromatic chocolate, hazelnut, and coffee syrup cake that brings together the rich flavors of cocoa, the nutty taste of hazelnuts, and the bold intensity of espresso. Perfect for a special occasion or a delightful treat, this cake is sure to impress your taste buds and elevate your dessert game.
Instructions:
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper.
Finely grind the hazelnuts in a food processor until they are almost like a coarse flour. Set aside.
In a medium bowl, whisk together the self-raising flour, dry cocoa powder, and ground hazelnuts until well combined. Set aside.
In a small saucepan, combine the espresso coffee and water. Heat over medium heat until it comes to a gentle simmer, then set aside to cool slightly.
In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the coffee syrup. Begin and end with the dry ingredients, mixing just until all ingredients are combined.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is completely cooled, you can dust it with powdered sugar, drizzle with chocolate glaze, or serve it as is. Enjoy your Chocolate, Hazelnut, and Coffee Syrup Cake!
With its irresistible combination of chocolate, hazelnuts, and coffee, this syrup cake is a true testament to the harmony of distinct flavors. By following the tips provided, you can create a delectable dessert that will leave your guests craving for more. Enjoy baking and indulging in this scrumptious cake!
Chocolate, hazelnut and coffee syrup cake FAQ:
Bake the Chocolate, Hazelnut, and Coffee Syrup Cake in a preheated oven at 180°C (350°F) for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Use a 9-inch round cake pan for this recipe. Make sure to grease it and line it with parchment paper to prevent sticking.
Yes, you can substitute espresso with a strong brewed coffee or a coffee concentrate if desired. Just ensure it has a bold flavor to match the recipe.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week.
If you don’t have self-raising flour, you can make your own by combining all-purpose flour with baking powder. For every cup of flour, add 1.5 teaspoons of baking powder.
Cooking Tips:
- Ensure that the butter is at room temperature for easier mixing and a smoother texture.
- Use freshly brewed espresso for the best flavor and aroma.
- For a deeper hazelnut flavor, toast the hazelnuts lightly before using them.
- Sift the dry ingredients such as flour and cocoa powder to avoid any lumps.
- Allow the cake to cool completely before drizzling the coffee syrup to enhance the flavor absorption.
- Consider garnishing the cake with chocolate shavings or chopped hazelnuts for an extra touch.
Nutrition Facts
8 ServingsCalories 260kcal
Protein 6g
Carbohydrates 10g
Fiber 3.88g
Sugar 0.89g
Fat 24g
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