Hazelnut Coffee Cake

Ingredients

• 360 g self-raising flour (sifted)
• 360 g unsalted butter (room temperature)
• 360 g brown sugar
• 350 g eggs (room temperature)
• 3 1/2 tablespoon of ground instant coffee
• 3 teaspoon of baking powder (sifted)
• 2 tablespoon of milk (room temperature)
• 600 g white chocolate chopped
• 200 ml heavy cream
• 100 g hazelnut paste/spread
• 1-2 drops of hazelnut or almond extract optional
• 2.5 cups of crushed hazelnuts
• 1 cup of fresh strawberries

Instructions

1. 1

   Preheat the oven to 160°C fan/180°C/325°F/Gas 3. Grease two non-stick, 7-inch cake tins and set aside.

2. 2

   In a medium bowl, mix together self-raising flour, baking powder, and instant coffee until well combined.

3. 3

   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.

4. 4

   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.

5. 5

   --- Hazelnut ganache ---

6. 6

   Place chunks of white chocolate in a medium-sized bowl, then pour in the heavy cream and hazelnut paste.

7. 7

   Heat the mixture in the microwave for 30 seconds, then stir.

8. 8

   Repeat this process until the chocolate is fully melted. Stir until the ganache is smooth and evenly combined.

9. 9

   Next, cover the ganache with cling film, ensuring it touches the surface to prevent air bubbles. Refrigerate for 2 hours.

10. 10

    Then, let it sit at room temperature 15-30 minutes and whisk for a couple of minutes.

11. 11

    --- Decorating ---

12. 12

    Place one cake on a cake board and add a layer of hazelnut ganache.

13. 13

    Then, add the second layer of cake on top and frost the whole coffee cake with the haazelnut ganache.

14. 14

    Add crushed hazelnuts around the cake, pipe the remaining ganache on top of the cake in a decorative pattern alternating between strawberries and ganache.

15. 15

    Then, finally add more crushed hazelnuts to the center.

16. 16

    Serve this decadent hazelnut coffee cake for dessert.