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Preheat oven to 350 degrees. Grease and lightly flour a 10-inch fluted
In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
Add eggs; whisk until combined.
In another bowl combine flour, cocoa powder, baking powder, baking soda,
salt and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup
finely chopped toasted hazelnuts and stir to combine. Pout batter into
Bake in preheated oven for 1 hour or until a wooden pick inserted near
center comes out clean. Cool in pan on a wire rack 20 minutes. Remove
from pan to a serving platter.
While cake is cooling, prepare Coffee-Hazelnut Syrup:
In a saucepan combine brown sugar, powdered sugar, butter and coffee.
Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently,
uncovered for 25-30 minutes or until mixture thickens slightly and is
reduced to about 1 1/3 cups. Remove from heat. Stir in hazelnut liqueur.
Brush cake with some of the syrup. Cool for another 30 minutes. Brush
again with syrup and sprinkle with toasted chopped hazelnuts, if desired.
Serve cake warm with remaining syrup.
22 g fat
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