Gluten Free Chocolate, Hazelnut and Coffee Cakes

I think I intended these to be solely chocolate cakes, but once I started adding more and more lovely loveliness I couldn't stop myself. You can find ground, toasted hazelnuts relatively easily these days but if you have trouble sourcing them from the supermarket then online is your best bet. The rest is relatively common fare, although try and get the best chocolate and cocoa powder you can. It'll make the world of difference!

Prep time: 20 Mins

Baking time: 40-45 Mins

175g Unsalted Butter (Softened)

225g Golden Caster Sugar

2 Large Eggs

1tsp Vanilla Extract

200g Ground, Roasted Hazelnuts

2tbsp Cocoa Powder

1tsp Baking Powder

1tbsp Black Coffee (Cooled)

For the Icing

80g Unsalted Butter

150g Dark Chocolate

A splurge of Golden Syrup

1/2tbsp of Brandy

Let's start shall we! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time, along with the vanilla extract. Mix through the ground hazelnuts, followed by the cocoa powder and baking powder. Finally add the coffee and mix to a smooth, consistent batter. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 40-45 mins, until a metal skewer comes out just sticky with crumbs when inserted into the middle of the baked sponge mixture.

When you are happy it has baked, remove from the oven and leave to cool completely in the tin. Once cool remove from the tin and leave on a board whilst you prepare the icing.

Speaking of which, melt together the butter and chocolate over a bain marie. As they start to melt add a little splurge of golden syrup and the brandy. Stir together until smooth and glossy, then remove from the heat and leave to cool slightly. Slice your baked sponge into slices or squares then generously top with the chocolate icing. Leave in a cool place to set and you are done!