Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1/4 cup hot water
- 1/2 cup sour cream
- 3/4 cup chopped hazelnuts, toasted
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In a large bowl, cream butter with granulated and brown sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract and dissolved coffee.
Fold in the dry ingredients alternately with sour cream until just combined.
Stir in toasted hazelnuts.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before drizzling with toffee sauce.
For the toffee sauce, combine brown sugar, heavy cream, and butter in a small saucepan over medium heat.
Stir until smooth and bubbling.
Remove from heat, stir in vanilla, and drizzle over the cake.
Frequently Asked Questions
How should I store the Mocha Hazelnut Cake to keep it fresh?
Once completely cooled, store the Mocha Hazelnut Cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. If you plan to add the Toffee Sauce, it's best to store the cake plain and drizzle the sauce just before serving to prevent sogginess.
Can I substitute the butter in this cake recipe?
While butter provides the best texture, you can substitute the 1/2 cup of unsalted butter with a high-quality, room-temperature vegetable shortening for a similar result. Avoid liquid oils as they will significantly change the cake's structure and creaming process.
Can I make this Mocha Hazelnut Cake ahead of time?
Yes, this cake is excellent for making ahead; bake the cake layers and let them cool completely, then wrap them securely. You can store the unfrosted layers in the freezer for up to two months, thawing them overnight before assembly and topping with the Toffee Sauce.
