Moccona Chocolate Cake with Hazelnut Buttercreme Icing

Community Recipe from @buttercremelane See recipe details

Ingredients

  • 200g unsalted butter (room temperature)
  • 1 cup caster sugar
  • 3 eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 ½ cups self raising flour
  • ½ cup milk
  • ¼ cup hot water
  • 4 Tbsp Moccona Hazelnut Instant Coffee

Method

PREP

Night Prior

  1. For best results leave eggs and butter out of the fridge and on the bench to bring to room temperature

Baking Day

  1. Pre-heat oven to 180°C
  2. Line a 25cm (10 inch) round baking tin with baking paper 

COMBINE

  1. Cream unsalted butter and caster sugar with an electric beater until creamy and almost white in colour
  2. Add eggs, one at a time to the mixture, and beat until combined 
  3. Mix hot water and cocoa powder in a separate bowl to create a concentrated paste
  4. Combine both paste, mixture and remaining ingredients and beat until mixture is combined
  5. Spoon mixture evenly into a 10 inch round baking tin

BAKING

  1. Reduce your heat to 120°C  and bake for 35 minutes or until cooked through
  2. Baking times may vary depending on ovens
  3. Remove from oven and transfer to a wire rack to cool
  4. Allow cake to cool completely prior to decorating