Hazelnut Coffee Cake
A light yet decadent Hazelnut Coffee Cake made with layers of moist coffee-flavored sponge, creamy hazelnut ganache, and a crunchy hazelnut coating. Finished with fresh strawberries, this elegant cake is perfect for birthdays, holidays, or whenever you want to impress.
Equipment
- 2 × 7-inch round cake tins
- Baking paper (enough to line tins)
- 1 × hand-held electric whisk
- 2 × medium/large mixing bowls
Ingredients
For the Coffee Cake:
- 360 g self-raising flour sifted
- 3 tsp baking powder sifted
- 3 ½ tbsp instant ground coffee
- 360 g unsalted butter at room temperature
- 360 g brown sugar
- 350 g eggs about 6–7 medium, room temperature
- 2 tbsp milk room temperature
For the Hazelnut Ganache:
- 600 g white chocolate chopped
- 200 ml heavy cream
- 100 g hazelnut paste or spread
- 1 –2 drops hazelnut or almond extract optional
For Decoration:
- 2 ½ cups crushed hazelnuts
- 1 cup fresh strawberries
Instructions
- Prepare the Cake Tins: Preheat your oven to 160°C (fan), 180°C (conventional), or 325°F / Gas Mark 3. Grease two 7-inch round cake tins with butter or non-stick spray, then line the bases with baking paper to ensure easy release. This step prevents sticking and guarantees a smooth finish when you remove the cakes from the tins later.
- Combine the Dry Ingredients: In a medium-sized bowl, sift together the self-raising flour and baking powder to remove any lumps and aerate the mixture. Add the instant coffee granules and stir until evenly distributed. This ensures that the coffee flavor is consistent throughout the sponge. Set the bowl aside while you prepare the wet ingredients.
- Cream the Butter and Sugar: Place the softened butter and brown sugar in a large mixing bowl. Using a hand-held electric whisk, beat the mixture for about 3–5 minutes until it becomes pale, creamy, and fluffy. This step incorporates air into the batter, which is essential for achieving a light, tender cake texture.
- Incorporate the Eggs: Crack the eggs into a small bowl, then add them to the butter-sugar mixture one at a time. Whisk well after each addition, ensuring the egg is fully absorbed before adding the next. Adding eggs gradually prevents curdling and helps maintain a smooth, stable batter.
- Fold in Dry Ingredients and Milk: Turn the mixer to low speed and add half of the flour mixture to the bowl. Mix gently until just combined, then pour in one tablespoon of milk to loosen the batter. Repeat with the remaining flour mixture and the second tablespoon of milk. Mix only until the batter is smooth and even—overmixing can make the cake dense.
- Bake the Coffee Cakes: Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula. Place the tins in the preheated oven and bake for 25–30 minutes. The cakes are done when they are golden brown, spring back when lightly pressed, and a skewer inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to rest in their tins for about 5 minutes, then gently loosen the edges with a knife. Turn the cakes out onto a cooling rack, peel off the baking paper, and place them upside down so the tops flatten slightly. Leave them to cool completely before assembling and decorating.
- Make the Hazelnut Ganache: Put the chopped white chocolate in a heatproof bowl. Add the heavy cream and hazelnut paste. Microwave in 30-second intervals, stirring well each time, until the chocolate is fully melted and the mixture becomes smooth. Alternatively, melt gently over a double boiler if preferred. For extra flavor, add a drop or two of hazelnut or almond extract.
- Chill and Whip the Ganache: Cover the ganache directly with cling film so that it touches the surface, which prevents air bubbles from forming. Refrigerate the bowl for at least 2 hours until the ganache firms up. Remove it from the fridge, let it rest at room temperature for 15–30 minutes, then whip briefly with an electric whisk until light, creamy, and easy to spread.
- Assemble the Cake Layers: Place one cake layer on a serving plate or cake board. Spread an even layer of ganache across the surface, reaching right to the edges. Place the second cake layer on top and press gently so it sticks. Apply a thin coat of ganache over the entire cake to trap crumbs. Chill for 15 minutes to set this layer before applying the final frosting.
- Frost and Decorate the Cake: Spread a thicker, smooth layer of ganache over the top and sides of the cake. Press crushed hazelnuts gently around the sides for a crunchy finish. Use a piping bag to pipe decorative swirls of ganache on top, alternating with fresh strawberries. Finally, sprinkle extra crushed hazelnuts in the center for an elegant presentation.
- Serve and Enjoy: Slice the cake with a sharp knife, wiping the blade between cuts for neat portions. Serve right away for the best taste and texture, or refrigerate until needed. This cake is perfect for birthdays, celebrations, or any moment when you want to treat yourself and your guests to something indulgent.
Notes
- Accurate Measuring: Weigh all ingredients with a kitchen scale for consistent results. Baking is precise, and even small variations can affect the cake’s texture.
- Room Temperature Ingredients: Allow butter, eggs, and milk to sit at room temperature before baking. This helps them combine more easily into a smooth batter.
- Sifting for Texture: Sift the flour and baking powder to eliminate lumps and ensure a lighter sponge.
- Even Baking: Always preheat your oven for at least 10 minutes and rotate pans halfway if needed to avoid uneven rising.
- Flexible Shape: This recipe works beautifully in round, square, or heart-shaped tins, and can also be adapted into cupcakes.
