Coffee Hazelnut and Chocolate Bread Cake
So I have previously made a Kahlua, Nutella and Chocolate very decadent cake that I posted a while back. As these flavors work brilliantly together I decided to mirror these flavors in another cake, however make a non-alcoholic more ‘healthy’ version. To do this I utilised coffee granules, hazelnut meal and organic dark chocolate.
As this flavor mix is not really anything unusual to put my twist on the recipe I used breadcrumbs instead of flour. A very convenient and easy way to use up old bread or the crusts of bread you are only going to throw away.
It makes a beautifully moist cake that is not super sweet and bakes perfectly (remember the yeast is already in the bread)!
- 200g butter
- 200g sugar
- 1 tsn chocolate essence
- 6 eggs
- 55ml milk
- 1 + ½ tbsn coffee granules
- 180g dark chocolate
- 120g hazelnut meal
- 250g bread crumbs
- Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
- Using electric beaters whisk the butter and sugar until light and fluffy.
- Add the essence and beat until combine.
- Add the egg yolks, one at a time beating in between each addition.
- Place the milk in the microwave with the coffee granules and heat until boiling.
- Add the chocolate to the coffee mix and stir until well combine and glossy. Leave aside to reach room temperature.
- Add the chocolate mix and hazelnut meal to the butter mix and stir until combine.
- Add the bread crumbs to the mix and stir until well combined.
- Beat the egg whites until peaks form.
- Fold egg whites into the mix.
- Pour the mix into the cake tin and bake for 50 minutes or until a skewer comes out clean.
- Place on a cooling rack.
- Dust with icing sugar and serve with a dollop of ice-cream.
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.