- 1¾ cups firmly packed brown sugar
- 2½ cups flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground nutmeg
- 1 egg
- 1 cup milk
- 125 g butter, melted and cooled
- ⅓ cup roasted hazelnuts, chopped
- ¼ cup cacao nibs or chopped dark chocolate
- 500 gram dark chocolate, chopped
- 2 cups pouring cream
- 1 Tbsp. boiling water
- 2 tsp. instant coffee granules
- 600 ml double thick cream
- ½ cup icing sugar, sifted
- 1 Tbsp. cocoa powder, sifted
PREHEAT oven to 180°C. Draw two 18 cm circles on each of four large sheets of baking paper.Repeat with another three sheets. Turn two of the , marked-side down, onto two greased oven trays.
MIX the sugar, flour, baking powder, bicarb and nutmeg in a bowl. Whisk the egg, milk and butter in a jug. Add to the flour mixture and whisk until combined.
SPREAD ½ cup of the cake mixture in each circle, then sprinkle each round with 1 tbsp each of the chopped hazelnuts and cacao nibs. Bake each tray for 10 minutes until firm to touch. Remove and allow to cool.
REPEAT the process with the remaining marked baking paper and remaining cake mixture to make eight layers in total. Remove lining paper from cake rounds after cooling.
PLACE the chocolate in a heatproof bowl. Heat cream in a small pot over medium heat until just simmering, then pour the hot cream over the chocolate. Whisk until smooth.
STAND at room temperature for 1-2 hours or until thickened.
COMBINE boiling water and instant coffee in a jug.
BEAT the cream and icing sugar in a small bowl, using an electric mixer, until soft peaks form. Add cocoa powder and coffee mixture and beat until firm peaks form.
PLACE a cake layer on a plate or stand and spread with ½ cup of the coffee cream. Spread ⅓ cup of the ganache over the coffee cream, allowing it to drip a little over the edge. Repeat the layering process, finishing with a ganache layer. Refrigerate for 1 hour.
SPRINKLE the top of the cake with remaining hazelnuts.
TIP: A spatula or palette knife will make it easier to spread the ganache and coffee cream.
HANDS-ON TIME: 1 hr | TOTAL TIME: 4 hrs | SERVES: 16
ALSO SEE STRAWBERRY & COCONUT SHORTBREAD CAKE