All things in moderation... except for coffee and chocolate.
Hazelnut Olive Oil Cake with Coffee Cream
adapted from here
For the Cake:
220g caster sugar
350g hazelnut meal
50ml strong espresso coffee
2 teaspoons vanilla extract
1 teaspoon baking powder
150ml extra virgin olive oil
For the Filling:
2 tablespoons caster sugar
60ml strong espresso coffee
250ml thickened cream
For the Ganache:
70g dark chocolate, chopped
Make the Cake:
Preheat the oven to 180C.
Grease and line a 23cm round springform pan with baking paper. Set aside.
Combine all the cake ingredients in a bowl and stir to mix. Pour the batter into the prepared pan and bake for 45 minutes, until it springs back when lightly pressed in the centre.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely
Make the Filling:
Put the sugar and coffee into a small saucepan over a medium-high heat and bring to a boil. Boil for a few minutes until it starts to thicken and become syrupy. Set aside to cool completely.
Whip the cream until soft peaks form. Add the coffee syrup and whip to firm peaks. Set aside.
Make the Ganache:
Put the chocolate into a heatproof bowl. Set aside.
Put the cream into a small saucepan over a medium-high heat and bring to a boil. Remove from the heat and pour the hot cream over the chopped chocolate. Leave for 1 minute, then stir until the chocolate has melted and the mixture becomes smooth. Leave to cool and thicken slightly.
Cut the cake in half horizontally.
Place the bottom half of the cake on a cake stand. Spoon the filling over and spread to the edges. Place the top half of the cake on top and pour the ganache over the top of the cake, letting it drip down the sides.