Ingredients
125g butter, chopped
1½ cups caster sugar
1 cup water
2 tbsp cocoa powder
½ tsp bicarbonate of soda
2 eggs, lightly beaten
1½ cups self-raising flour
chopped roasted hazelnuts, to serve
MOCHA BUTTERCREAM
125g unsalted butter, softened
1¹ ⁄ 3 cups icing sugar, sifted
1 tbsp cocoa
2 tsp coffee powder granules
1 tbsp boiling water
Method
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Preheat oven to 180° C. Grease and line base and side of a 20cm round cake pan with baking paper.
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In a large saucepan, combine butter, caster sugar, water, cocoa and bicarbonate of soda on low heat. Cook 2 mins until sugar dissolves. Bring to boil. Reduce heat to low. Simmer 5 mins, stirring occasionally, until mixture reduces slightly. Remove from heat. Cool slightly.
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Whisk in egg. Stir in sifted fl our. Pour into prepared pan. Gently tap base of pan to remove air bubbles. Bake 45-50 mins until a skewer inserted at centre comes out clean. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
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MOCHA BUTTERCREAM: In a large bowl, using an electric mixer, beat butter, sugar, cocoa and combined coffee and boiling water 5 mins until light and fluffy.
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Spread buttercream all over cooled cake. Top with chopped roasted hazelnuts.
TIP: For an extra coffee hit, top with choc-coated coffee beans.