Experience the decadent blend of coffee and chocolate with this Mocha Hazelnut Cream Cake. This dessert features a soft, moist coffee sponge layered with a rich mocha cream, and is elegantly finished with toasted hazelnuts for a delightful crunch. Perfect for coffee lovers and those who appreciate a sophisticated twist on classic flavors.
Why You’ll Love This Recipe: This cake combines the bold flavors of mocha with the subtle sweetness and texture of hazelnuts, creating a luxurious dessert that’s both satisfying and elegant. The coffee-infused sponge and cream layers offer a perfect balance of flavors that are sure to impress at any gathering or special occasion.
Perfect Occasion: This Mocha Hazelnut Cream Cake is ideal for celebrations, dinner parties, or as a special treat for coffee enthusiasts. It’s also great for holiday gatherings, birthdays, or any event where you want to serve something unique and flavorful.
Ingredients:
For the Coffee Sponge Cake:
- 150g eggs (approximately 3 eggs)
- 90g sugar
- 40g milk, heated
- 5g instant coffee
- 30g unsalted butter
- 100g all-purpose flour
For the Mocha Syrup:
- 50g water
- 20g sugar
- 5g cocoa powder
- 5g instant coffee
For the Mocha Cream:
- 300g heavy cream (divided use)
- 5g instant coffee
- 40g semi-sweet chocolate
- 35g sugar
For Garnishing:
- Toasted hazelnuts, chopped
- Chocolate shavings
Method:
- Prepare the Cake:
- Preheat the oven to 160°C (320°F). Line a 15cm x 7cm round cake pan with parchment paper.
- In a small bowl, dissolve 5g of instant coffee in 40g of hot milk. Add the softened butter and allow it to melt. Set aside.
- In a larger bowl, whisk the eggs and sugar together. Place this bowl over a pot of hot water (double boiler method) and continue whisking until the sugar completely dissolves and the temperature of the eggs reaches about 40°C.
- Remove from the heat and use a hand mixer to whip the egg mixture until it is fluffy and light, about 7-8 minutes.
- Sift in the flour and fold gently until well combined. Add the coffee and milk mixture and fold gently.
- Pour the batter into the prepared pan, tapping gently to release air bubbles. Bake for about 35 minutes or until a skewer inserted comes out clean. Let the cake cool and then slice horizontally into three layers.
- Make the Mocha Syrup:
- Combine water, sugar, cocoa powder, and instant coffee in a saucepan. Bring to a simmer, stirring until everything is dissolved. Set aside to cool.
- Prepare the Mocha Cream:
- In a saucepan, heat 100g of the heavy cream until it simmers. Remove from heat and stir in 5g of instant coffee and the chocolate until melted and smooth.
- Transfer to a mixing bowl and slowly add the remaining 200g of cold heavy cream, mixing continuously.
- Chill the mixture in the freezer for about 30 minutes to 1 hour. Then, add sugar and whip until stiff peaks form.
- Assemble the Cake:
- Place the first layer of cake on a serving plate. Brush generously with the mocha syrup. Spread a layer of mocha cream over the syrup-soaked sponge. Repeat with remaining layers.
- Sprinkle the top of the cake with toasted hazelnuts and chocolate shavings for garnish.
Enjoy your Mocha Hazelnut Cream Cake as a stunning dessert that marries the intense flavors of mocha with the nutty crunch of hazelnuts, creating a truly gourmet experience that’s perfect for any special occasion or as a luxurious treat for yourself.
