cappuccino hazelnut cake divinity

classy cappuccino hazelnut cake

My 2nd and more successful attempt can be found here.

cappuccino cake picture

Serves: 10


For an 8 inch round baking tray:

1 1/4 cup plain flour

1 cup sugar

1/2 cup milk

1/2 cup vegetable oil or butter (when solid)

2 tps baking powder

1 tps vanilla extract powder

2 eggs

For a 26 cm by 18 cm rectangular baking tray:

1  7/8 cup plain flour

1 1/2 cup sugar

3/4 cup milk

1/2 cup vegetable oil or butter (when solid)

3 tps baking powder

2 tps vanilla extract powder

2 eggs

Buttercream Icing:

1/2 cup thickened cream

1 cup white chocolate

1 2/3 cup butter (at room temperature)

2/3 cup icing sugar

1 tbs instant coffee powder

1 tbs water

Finishing touches:

1/2 cup hazelnuts

1/4 cup cocoa powder

5 Ferrero Rocher chocolates

finishing touches on cake picture


Preheat the oven to 180 degrees celsius. Grease the baking tray of your choice.

In a large bowl add the dry ingredients (be sure not to confuse with the buttercream icing ingredients)!

Using an electric mixer, mix on the lowest speed for a few seconds. This is the best way to avoid the pain of sifting!

Add the eggs and beat them, then combine them into the mixture. Gradually add the milk as you mix.

Add the oil …while still mixing. If you use butter, it’s best to melt in the microwave before adding it.

The mixture should be slightly runny.

Pour into the baking tray and bake at 180 degrees celsius for 30-35minutes or until golden brown.

Remove from the oven and check that it’s cooked through. To do this, either insert a skewer to the bottom of the cake and check that no cake batter sticks to it, or pat the top of the cake and look out for a small bounce back: to indicate it’s completely cooked through.

After the cake cools, place it in the fridge. A cold cake won’t crumb when slicing it!

In a double boiler, usually achieved by placing a bowl over a pot of simmering water, melt the white chocolate and cream.

When no lumps remain, remove the bowl from the pot and leave aside to cool slightly (approximately 10 minutes).

In a clean bowl, beat the butter using an electric mixer until light and creamy (soft peaks form). As you are beating it, gradually add the icing sugar.

Fold in the melted chocolate and cream after it cools. If it is too hot, you will melt your butter!

NOTE: gradually add the chocolate and cream. If you add it all in and the icing becomes too runny, you’ve just done irreversible damage. If you only need half the chocolate and cream to keep the icing soft, then only use that much!

Dissolve the coffee powder with the water and add to the icing.

When the cake has cooled completely, cut off any stiff edges (this might occur in the rectangular cake): I trimmed off it’s edges.

Slice the cake in half so that it is in 2 layers[1].

Scoop on a few dollops of buttercream icing on both layers and spread, avoid spreading it too close to the edges.

Place the top half of the cake on the bottom half and begin icing the top and sides. Place in the fridge.

Roughly chop any nut you fancy, I used hazelnuts. Remove the cake from the fridge and push the nuts into its sides.

Dust the top with cocoa powder and add the Ferrero chocolates.

cocoa dusting picture

Serve with anything you like, or simply…..


devour me picture

[1] If you want to do this the lazy way, skip placing cream between two layers of cake, i.e skip this entire step!

I give credit to the author of foodtoheart for the original cappuccino vanilla cake recipe. The recipe that appears to be a great deal more fattier than mine. 🙂


One thought on “classy cappuccino hazelnut cake

  1. de-anne says:

    i saw both your attempts to make this cake and you are right. you can make this cake more than once which is so good becoz i’m not very good at baking. keep these recipes coming.

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