Two of the world's best things in one… Well, three even, you get to bake,
Wait - didn't we have that a couple of weeks ago? Yes, it was Chocolate Espresso Cake containing cacao powder. Today it's gonna be chocolate chips. Ground hazelnut nuts, too. Totally different, see?
And let's not forget that I also call it birthday cake. Yes, On this gray and rainy Monday I go from early to mid thirties.
OK, with 10 years experience.
Let's not get hung up on technicalities and have a look at the ingredients!
1 cup brown sugar (200g)
1.75 sticks butter, melted, cooled a bit (200g)
1.25 cups espresso (250ml), today I used Gold Coast Blend one of my favorites
2 cups ground hazelnut (200g)
2.5 cups all purpouse flour (300g)
1 tbsp baking powder (15g = 1 sachet)
0.5 tsp ground cinnamon
1 pinch salt
(source: Meranercake by Betty Bossi)
3 tbsp butter (40g)
0.5 cups chocolate chips (80g)
0.25 cups espresso (70-80ml)
2 cups confectioner's sugar (260g)
Preheat oven at 350°F (180°C) and prepare your baking dish. I used two smallish aluminum pans.
Cream eggs and sugar until fluffy,
Pour in melted butter and coffee until combined.
Add hazelnut and all the flour except a tablespoon, use this to "coat" the chocolate chips. This is supposed to prevent them from sinking.
Pour your batter into the baking pan and bake for about 50-60 minutes, depending on your oven.
Take out the cake and let cool completely.
If it has risen as much as mine, cut off the top so you have a flat surface.
Prepare the frosting by melting butter and chocolate in a small sauce pan, add coffee and gradually stir in confectioner's sugar with a whisk.
Using a butter knife or a spatula coat your cake. For your sanity's sake I hope you won't end up with the same mess I did. My frosting contains too much coffee but tastes yummy!
I'm very happy with this cake.
Let's just hope I will still manage to have dinner - hubby is taking me to St. Lucia.