Katie Quinn3 Comments

Gluten-free Mocha Caramel Hazelnut Cake

Katie Quinn3 Comments
Gluten-free Mocha Caramel Hazelnut Cake

Please note I use Aussie tablespoon/teaspoon measures aka: 1 tablespoon = 20ml and 1 teaspoon = 5ml


2 tsp instant espresso coffee powder
1 tbsp boiling water
100g dark chocolate (I used Green and Black's Espresso Coffee flavouredbar)
100g hazelnuts
150g unsalted butter, softened
150g muscovado sugar
3 free-range eggs
2 tbsp milk
3 tbsp sour cream
75g buckwheat flour, sifted
75g gluten-free all purpose flour, sifted
2 tsp baking powder, sifted


75g unsalted butter, softened
1 cup icing sugar (powdered sugar), sifted
85g dark chocolate (again, I used Green and Black's Espresso Coffee flavoured bar), melted


2 cups icing sugar (powdered sugar), sifted
2 tsp instant espresso coffee powder
3 tbsp boiling water
1 tbsp caramel sauce (I used Hersheys)
2 tsp melted butter
200g hazelnuts (optional), toasted in the oven as per step. 3 below


Pre-heat oven to 180˚C.

Grease and line 2 x 20cm spring-form cake pans. Set aside.

Scatter hazelnuts on a non-stick baking tray and toast in the oven for 8-10 minutes, keeping an eye on them that they do not burn. remove from oven and blitz in a food processor until super fine. Set aside.

Mix coffee granules and boiling water together well, set aside to cool.

Break both chocolate bars into small pieces and melt in the microwave (or over a double boiler) allow
to cool.

Beat butter in a stand mixer or using a hand whisk, for 5 minutes until really light and fluffy, add the sugar and continue to beat together for another 5 minutes until both are well incorporated.

Add the eggs one at a time, beating well in-between each addition, then add half the melted chocolate, cooled coffee, milk, sour cream and ground hazelnuts, beat to combine over medium speed, then add the flours and baking powder. Divide batter evenly between the two tins and bake in the pre-heated oven for 25-30 minutes or until a skewer comes out clean when inserted in the middle of each cake. Allow tins to stand for 10 minutes, then remove cakes and allow to cool fully on wire racks.

To make the buttercream filling:Cream butter and icing sugar together, add the melted chocolate and combine, set aside.

To make the icing and assemble the cake: Combine hot water and coffee granules as @ step. 4 above, add to sifted icing sugar and beat together until smooth and light in colour. Add the caramel sauce and melted butter and combine everything together well. If you feel it needs it, feel free to add a little extra cold water to the mixture to attain a runny icing.

Dollop the butter cream on the top of one cooled sponge, spread out almost to the edges then top with the second sponge and sandwich together. Drizzle the coffee/caramel icing over the top and sides of the cake. If you like you can apply two layers of icing, so to do this, apply one, allow to set a little, then apply the second one.

If you are using the hazelnuts, blitz them to round/fine texture in a food processor, then pat them all over the top of the cake and sides before the icing has set.