This delicious cake brings chocolate, coffee and hazelnut together in a beautiful creation.
For the Hazelnut cake, preheat oven to 150°C. Using a 20cm round tin grease and line base and sides. Break eggs into a heatproof bowl, add liqueur. Stand over a pan of gently simmering water. Using an electric beater beat on high speed for 7 minutes until mixture is light and fluffy. Remove from heat. Using a metal spoon, quickly and lightly fold melted chocolate and nuts into egg mixture until just combined. Fold in whipped cream and pour into prepared tin. Place tin into shallow baking dish. Pour in enough hot water to come halfway up side of tin. Bake at 150°C in a lined 20 cm round cake tin until just set (about 45 minutes). Remove tin from baking dish. Cool to room temperature.
For the vanilla and mocha cakes, preheat oven to 170oC. Grease and line 4 x 20cm (normal/sponge cake) round cake tins.
For vanilla cake, place all ingredients in bowl and mix with knife. Then beat with electric mixer for about 3 minutes. To the first lot of vanilla cake mix, place one half of mixture in tin (about 450 grams) Cake 1. To other half add one teaspoon each of cocoa and instant coffee mixed to a paste with hot water. Cake 2. To the second lot of vanilla cake mix add one half in a bowl (about 450 grams) and add1/2 tablespoon cocoa and 2 teaspoons coffee mixed to a paste in hot water. Cake 3. To the remaining half, add one tablespoon cocoa and ½ tablespoon instant coffee mixed to a paste in hot water. Cake 4. Bake each cake til cooked and silent to the ear (about 30 minutes), remove from tin and allow to cool.
For the coffee buttercream, cream butter in a bowl using an electric hand mixer, add icing sugar and cocoa, beat until combined. Add coffee mixture and vanilla, beat until smooth.
For the chocolate buttercream, melt chocolate and allow to cool. Cream butter in a bowl using an electric hand mixer, gradually add cocoa and icing sugar, followed by milk, vanilla and melted chocolate beat until smooth.
For the dark chocolate ganache, heat cream on stove, add chocolate and beat until smooth.
For the filling, whisk eggs and sugar in a medium bowl. Bring milk and coffee to the boil and remove from heat. Pour hot coffee into egg/sugar mix and blend. Return to stove to thicken. Remove from heat and allow to cool. Beat butter till fluffy and gradually add coffee custard mix.
To assemble, place chocolate hazelnut cake on plate and cover top of cake with dark chocolate ganache. Place cake 4 on top of iced hazelnut cake and cover top with dark chocolate ganache. Place cake 3 on top and sprinkle with 3Tb Frangelico. Cover top of cake with coffee cream. Place cake 2 on top and cover with coffee cream. Finally, add cake 1 to the top of the stack and ice top and sides with ganache or butter creams Decorate with chocolate leaves, beans and hazelnuts.
Nutritional analysis per serving (54 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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