This is definitely a cake for a special occasion. Although it does take time to make, I can promise you the results are worth the effort – it’s quite a show-stopper. The chocolate sand adds an extra textural element to the buttercream filling, but you can omit this if you like. If your chocolate ganache ‘splits’ (which has happened to me many times, normally when I’ve really splurged on expensive chocolate), it’s really easy to remedy – just whisk the ganache with a hand-held blender, and in no time it will be restored to its former shiny, glossy self.

8 Responses to “Coffee hazelnut Frangelico cake”

  1. March 19, 2013 at 9:37 pm

    Hi Katie, love the look of this cake, but have no idea what Frangelico is, help. It may not be available in the uk. What can I use instead?

    • Katie
      March 19, 2013 at 9:41 pm

      Hi – it’s just a liqueur, you’ll be able to get it in an off-license in the Uk no probs. :)

  2. Olivia
    March 21, 2013 at 3:08 pm

    Hi there, do you think it’d be possible to make the cakes a day in advance and leave them in the fridge? Thanks!

    • Katie
      March 22, 2013 at 8:44 am

      Yes totally! :)

      • Olivia
        March 25, 2013 at 12:50 pm

        Thanks! I made this yesterday for a 21st and it was so beautiful.

  3. jess
    May 21, 2013 at 5:31 am

    Hi Katie,
    I love the Cake plate in this picture! Where did you find it? Thanks!

  4. anna valenzuela
    June 17, 2013 at 1:56 pm

    Hi Katie,
    I love your book. I made this recipe. I live in the United States, the temperature to bake cake is listed as 400 degrees Farenheit for 40-50 minutes. Conversion from celsius to farenheit correct? I would like to make this again and will adjust accordingly.

    Thanks,
    Anna

    • Katie
      June 20, 2013 at 12:14 am

      Hi Anna, yes there has been some confusion re. AUS -> US baking temp conversions. I cook pretty much most things at 180˚C fan-forced. When my editor made the change over to US, she put that at 400˚F I am not 100% sure this is correct but she assures me it is. I think maybe turn your temp down 15-20˚ and see how you go? Let me know the outcome. Thanks x

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