Hazelnut Olive Oil Cake with Coffee Cream

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

5 eggs

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

70ml cream

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

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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.

Assemble:

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.