Coffee and Hazelnut Cake Recipe


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	Here at GCs we often get requests from people wondering about the different ways you can use coffee in cooking. One great combination is the coffee and hazelnut cake recipe listed below. Coffee and Hazelnut Cake: 1 cup of Flour 2 tsp of Baking Powder 1 cup of Sugar (superfine) 1 cup of Corn Oil 2 Eggs, separated 1/4 cup of Buttermilk 2 tsp of Instant Coffee Topping: 1/2 cup of Hazelnuts 2 oz of Milk Chocolate, melted and cooled Icing: 1 1/4 of Hard Cream, whipped to thicken 1/2 cup of Cream Cheese 2 tbsp of Confectioners' Sugar 2 tsp of Dark Roasted Coffee Start by preheating your oven to 350 degrees. Next you can go ahead and lightly grease two 8-inch round cake pans. Sift the flour into a large mixing bowl and then add the baking powder and the superfine. If you can't find superfine sugar at the store, you can make it yourself by grinding regular sugar in a food processor. You want the coarseness to be about halfway between table sugar and confectioners' sugar. The next step is to mix the instant coffee with about one tablespoon of boiling water. In a separate bowl you can mix together the egg yolks, buttermilk and oil. Now add the instant coffee to the mixture and mix well. Then combine the wet mixture with the dry mixture. Whisk up the egg whites until well beaten. Using a rubber spatula gently cut down the center and up the sides of the bowl. It's important to combine the egg whites and the cake mixture gently. This will help give the cake a lighter, slightly airy texture. Pour the mixture evenly between the two pans and bake for 30 minutes. Be sure to check for doneness with a toothpick before taking them out of the oven. Allow the cake to cool and then place a wire rack. Place the hazelnuts on a baking tray and roast for 5 minutes. Remove, tip nuts into a paper towel and then rub to remove the skins. Dip one side of the nuts in melted chocolate, place on a rack to cool. Finally, you should mix the hard cream, cream cheese and confectioners' sugar in a bowl until it becomes thick. Add the dark roasted coffee and mix beat to just combine. Spread one of the cakes with half the coffee cream and place the other half on top. Spread out the remaining cream on top and decorate with nuts. Optionally, you could just use chopped hazelnuts instead of roasted hazelnuts as the topping. "Coffee and Hazelnut Cake Recipe" was provided by a visitor to this site. If you have a coffee recipe you would like posted on our site feel free to contact us.

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