Coffee hazelnut Frangelico cake

Serves 8-10 Desserts and puddings

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Method

Preheat the oven to 200˚C/400˚F/ Gas 6. Scatter the 250g of hazelnuts on a baking tray and roast in the oven for 10 minutes until lightly golden brown, being careful not to burn them. Rub off the skins in a clean, dry tea towel and coarsely crush the nuts. Set aside. (If you are making the chocolate sand, roast the extra 45g hazelnuts for this at the same time, then rub off the skins and set the nuts aside in a separate bowl.)

Grease and line the cake tins. Dissolve the instant coffee granules in to 80ml boiling water, stirring well to combine, then allow to cool. Using an electric mixer, beat the butter and sugar on a medium-high setting for 8-10 minutes until very light, fluffy and pale. Turn the speed down to medium and gradually add the beaten eggs in 4-5 additions. Continue to beat until incorporated. Add the Frangelico and milk and beat for a further minute or so, then add the cooled coffee mixture and beat on low speed to combine all the ingredients together.

Sift the flour, baking powder and cocoa into a bowl and combine, then add to the cake mixture and beat until everything is incorporated. Spoon the cake batter into the prepared tins and smooth the tops. Bake for 40-50 minutes, swapping the tins halfway through the cooking time to ensure even cooking. When cooked, the cakes should be golden, and a skewer inserted into the centre should come out clean. Allow to cool a little before removing the cakes from the tins and transferring them to wire racks to cool completely.

To make the chocolate buttercream, use an electric mixer to beat the butter and icing sugar until light, fluffy and pale (about 8-10 minutes). Meanwhile, bring a small saucepan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove the bowl from the heat and allow to cool slightly, then pour into the butter and sugar. Stir to combine, then stir in the milk and Frangelico.

To make the chocolate sand, place the 45g of roasted hazelnuts and meringue shells in a food processor and blitz until finely ground, then transfer to a medium-sized heatproof bowl. Bring a small saucepan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Pour the melted chocolate over the hazelnut and meringue mixture and mix together using the edge of a spatula until evenly coated. The mixture should look like chocolate sand.

To make the chocolate ganache, place the chocolate in a heatproof bowl. Bring the cream to a slow boil in a small saucepan over a low heat. Once boiling, remove from the heat and pour the cream over the chocolate. Leave to stand for 5 minutes, then stir to combine. Stir in the Frangelico and set aside the ganache until it’s required.

To assemble the cake, use a sharp bread knife to carefully trim off the rounded tops of the three cakes to provide flat surfaces for the buttercream. Place the first (bottom) cake on a clean work surface and spread a layer of buttercream on top, then sprinkle with a good layer of chocolate sand (if using). Add the second cake and repeat with buttercream and chocolate sand. Top with the third cake. Using a palette knife, cover the entire cake with a thin layer of buttercream and place in the fridge to chill. After about 15 minutes, remove the cake from the fridge and cover with chocolate ganache.

Return to the fridge to chill for a further 5 minutes, then remove and sprinkle the top and sides of the cake with the crushed hazelnuts. Serve with a small drizzle of some chocolate liqueur over the top, if you like.