Coffee and Hazelnut Layer Cake
Credit: Whisk Media Group
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Coffee and Hazelnut Layer Cake
Ingredients:
COFFEE AND HAZELNUT CAKE
COFFEE CREAM
COFFEE AND HAZELNUT CAKE
- Preheat oven 180°C/160°C (fan-forced) and grease two 20cm square cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
- Dissolve coffee in boiling water in a small heatproof jug. Cool. Stir in milk
- Beat Fairy margarine and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
- Add sifted flour and coffee milk mixture in two batches, folding until combined. Fold in hazelnut meal. Divide mixture evenly among prepared cake pans. Smooth over tops
- Cook 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pans for 10 minutes. Transfer to a wire rack to cool
COFFEE CREAM
- Dissolve coffee in boiling water in a small heatproof bowl. Cool
- Beat Fairy margarine in a clean bowl of electric mixer until pale and creamy. Add sifted sugar, ½ cup at a time, beating until combined. Beat in cooled coffee mixture and milk
- Spread one cake with ½ cup of the coffee cream. Sprinkle with ⅓ cup of the hazelnuts. Sandwich with remaining cake
- Transfer remaining coffee cream to a piping bag fitted with a 1.5cm plain nozzle. Pipe over top of cake. Sprinkle with remaining hazelnuts
Tips & Hints:
- Piping nozzles and bags are available from some major supermarkets and cake decorating stores.
