Moist coffee and hazelnut sponge, rich cardamom-spiked ganache and smooth espresso buttercream make up this delicious twist on an old favourite; I love the classic combination of coffee and chocolate (painfully predictable- I am addicted to both caffeine and cacao) but the cardamom adds a welcome aroma of spice which makes this cake an altogether more decadent one than your standard coffee and walnut. Enjoy on an Autumnal evening for a proper grown-up treat.
For the cake:
350g softened butter
250g soft light brown sugar
350g self raising flour
12 cardamom pods, emptied and ground
4tbsp coffee granules mixed with 3tbsp boiling water
100g chopped hazelnuts
For the cardamom ganache:
200g dark chocolate
250ml double cream
8 cardamom pods, cracked open
For the coffee buttercream:
200g softened butter
400g icing sugar
3tsp instant coffee dissolved in 2tbsp boiling water
Preheat the oven to 180c. Grease and line two 8 inch cake tins.
For the coffee hazelnut sponge, place the butter and sugar in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and thick. Add the eggs one at a time, beating well between each addition to ensure the ingredients are well combined (add about 1tbsp of the flour with each egg if you’re worried about curdling).
Next fold in the flour, salt and ground cardamom with a large metal spoon then finally stir in the coffee, milk and hazelnuts.
Split the cake batter between the prepared tins and level off. Bake for 35-40 minutes.
While the cakes are baking make the chocolate cardamom ganache. Place the cream and cracked cardamom pods in a saucepan over a medium heat. Bring to the boil then switch off and leave to infuse for 20 minutes. Meanwhile, chop up the chocolate and tip into a jug. Once the cream and cardamom has infused place back on the heat, bring to the boil then pour it over the chocolate through a sieve (to catch the cardamom pods). Let the cream melt the chocolate for a couple of minutes then stir to create a smooth ganache. Set aside for later.
Now make the buttercream. To do this just cream together the butter and icing sugar with either electric beaters or a stand mixer with paddle attachment until very light and pale (about 10 minutes). Now add the milk and coffee and beat again to combine.
Once the cakes are baked leave to cool completely in the tins, then turn out and slice each in half horizontally (leaving you with four layers).
To assemble the cake stack up the layers sandwiched with chocolate cardamom ganache. Cover the whole cake in the coffee buttercream and decorate with piped buttercream peaks and a dusting of espresso powder.
Coffee cake is one of my all time favourites, but this spin on a classic is perhaps even better (I know, big claim). The cardamom hum in the sponge goes really well with the simple coffee buttercream, and the crunch of earthy pistachio praline rounds off the overall flavour and prevents it from being overly sweet. Make these for any occasion (you can fool people into thinking they’re fancy with the help of a piping bag and edible flowers) and they are sure to go down a storm.
200g softened butter
200g soft brown sugar
200g self raising flour
8 cardamom pods, emptied and ground
3tbsp coffee granules mixed with 3tbsp boiling water
For the buttercream:
200g softened butter
400g icing sugar
2tbsp coffee granules mixed with 2tbsp boiling water
For the praline:
100g caster sugar
Preheat the oven to 170c. Grease and line a brownie tin (around 20x20cm).
Cream together the butter and sugar until light and fluffy then add in the eggs one at a time, mixing well between each addition. Add the flour, salt and ground cardamom and fold in until well combined. Do the same with the coffee and milk.
Once your straightforward batter is ready, spoon into the tin and level off. Bake for 30-35 minutes until well risen and a skewer comes out clean when inserted. Cool in the tin.
While the cake is cooling, make the praline. Place the sugar and pistachios in a heavy bottom pan and allow the sugar to melt (don’t stir, just tip the pan to move the sugar around). Once it’s melted and golden, swirl the pan to coat the nuts in the caramel then tip onto some greaseproof paper and leave to set hard.
Now make your buttercream. Beat the butter until light then gradually add the icing sugar, whisking until very light. Add in the coffee and whisk again to combine. Once it’s streak free and smooth, pile into a piping bag ready to decorate.
Slice the cooled cake into nine squares (or larger/smaller pieces depending on your appetite!). Pipe the coffee buttercream on top in little kisses (or freestyle with rosettes/patterns using different nozzles). Break up the praline and roughly crush then sprinkle a generous helping on top of the buttercream.
Intense, rich, drag-me-out-of-bed coffee; yep, it’s the lonely hero of many a dark January morning, and for me, my second favourite cake flavour (after chocolate…duh). If you too trust in the caffeine hit, are partial to a slab of cake and have fallen off the health wagon you should definitely try out this recipe- the loaf format looks a bit different and the hazelnuts pair really well with the strong coffee flavour which is delivered in the sponge, frosting and espresso drizzle.
For the sponge:
225g soft butter
225g golden caster sugar
225g self raising flour
1tsp baking powder
3tbsp strong instant coffee
For the espresso soak:
3-4 tbsp strong instant coffee
1tbsp caster sugar
For the filling/decoration:
600g icing sugar
200g soft butter
2tbsp strong instant coffee
handful chopped toasted hazelnuts
Optional: espresso powder and coffee beans
Preheat the oven to 160c and grease/line a large loaf tin.
Cream together the butter and sugar using an electric whisk (or in the bowl of a stand mixer using the paddle attachment) until light and fluffy.
Add the eggs in one at a time, whisking well in between each addition to ensure they are well incorporated (you can add a little of the flour if you’re worried about curdling).
Once the eggs have been added sift in the flour, salt and baking powder. Fold into the mix then add the instant coffee and stir. Scrape the batter into the loaf tin and bake for 30-35 minutes (or until golden brown and cooked all the way through- a skewer should come out clean with a few crumbs attached when inserted).
Allow the cake to cool in the tin while you make the frosting and soak.
For the frosting, place the butter, mascarpone and instant coffee in a bowl (or again, use a stand mixer) and whisk until light, well combined and fluffy. Now gradually add the icing sugar whilst mixing on a slow speed. Once all the icing sugar has been added increase the speed and keep whisking until you have a spreadable, light and smooth icing. Set aside.
For the soak simply mix together the coffee and sugar. Take your cooling loaf cake and slice in half horizontally. Prick holes in the surface of each piece and drizzle the soak all over, allow it to sink in. Set aside until completely cool.
Once the cake is completely cool spread a generous amount of mascarpone icing across the bottom layer along with a sprinkling of hazelnuts. Sandwich on the top sponge and cover the outside edges in the remaining icing. If you like, you can use a flat piping nozzle to create a ripple look, then top with more hazelnuts and some espresso powder.