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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make the cake batter with the self-raising flour, butter, caster sugar, eggs, baking powder, and vanilla extract. Make the batter twice, adding coffee to only one of the cakes.
Bake at 190 degrees for around 40 minutes until a skewer inserted comes out clean.
Mix the hazelnut spread with double cream until smooth.
Whisk double cream with sugar until firm peaks form.
Brush the cake layers with coffee, then spread the hazelnut filling between the layers.
Cover the cake with the whipped cream.
Decorate the sides with roasted hazelnuts and top with hazelnut spread and chocolate.
Refrigerate overnight before serving.
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For a stronger coffee flavor, use espresso shots instead of regular coffee.
Ensure the cream is cold before whipping for better results.
Can I use a different type of nut spread?
Yes, you can substitute with almond or peanut butter, but it will alter the flavor.
How do I know when the cake is done?
Insert a skewer into the center; if it comes out clean, the cake is done.
Can I make this cake in advance?
Yes, the cake can be made a day ahead and stored in the refrigerator.
What type of chocolate is best for decoration?
Use dark or milk chocolate, depending on your preference.
Is it necessary to refrigerate the cake overnight?
Yes, refrigerating helps the flavors meld and the cream to set properly.
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