Recipes Chocolate cake with mocha hazelnut cream

Recipes Chocolate cake with mocha hazelnut cream

Recipes Chocolate cake with mocha hazelnut cream

Recipes Chocolate cake with mocha hazelnut cream This moist chocolate cake is a fun, easy way to get your coffee and chocolate fix in one hit. Chocolate cake with mocha hazelnut cream


  • Melted butter, to grease
  • 1 x 580g pkt milk chocolate cake mix (Cadbury brand)
  • 3 eggs
  • 60ml (1/4 cup) vegetable oil
  • 185ml (3/4 cup) cold water
  • 40g butter, softened, extra
  • 2 tablespoons milk
  • 100g chocolate, melted, to decorate

Mocha cream

  • 75g (1/2 cup) whole hazelnuts
  • 3 teaspoons instant coffee powder
  • 2 teaspoons boiling water
  • 60g unsalted butter, in room temperature
  • 80g (1/2 cup) icing sugar combination, sifted
  • 2 tablespoons cocoa powder, sifted


  • Step 1 Preheat stove to 180�C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Collection base with baking paper.
  • Step 2

    Prepare cake mix following packet directions using eggs, oil and water. Reserve packet icing. Pour mixture in to pan. Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to amazing slightly, then transfer to a wire rack to cool completely.

  • Step 3 To make the mocha cream, preheat oven to 180�C. Spread hazelnuts over a baking tray and cook in preheated oven with regard to 5 minutes. Place the hazelnuts on a clean green tea towel and rub to remove skins. Coarsely chop. Combine coffee and water inside a bowl. Set aside with regard to 5 minutes to cool. Use an electrical beater to beat butter in a bowl until pale and creamy. Add icing sugar and cocoa and beat until well combined. Gradually add the coffee mixture and beat until well combined. Stir in the hazelnuts.
  • Step 4 Use a serrated knife to cut the cake in half horizontally. Use the back of a spoon to spread the mocha cream over the base of the cake. Place the top layer of the cake, cut-side down, over the mocha cream.
  • Step 5

    Prepare reserved packet icing following packet directions using the extra butter and milk. Spread icing over the top of the cake. Spoon the melted chocolate into a plastic bag. Cut a small opening in one corner of the bag and pipe melted chocolate over the cake in a zigzag pattern.