American

Gluted Free Mocha Caramel Hazelnut Cake

source: www.whatkatieate.com
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INGREDIENTS

2 teaspoons instant espresso coffee powder
1 tablespoons boiling water
100g dark chocolate (I used GREEN AND BLACK’S ESPRESSO COFFEE FLAVOURED BAR)
100g hazelnuts
150g unsalted butter, softened
150g muscovado sugar
3 free-range eggs
2 tablespoons milk
3 tablespoons sour cream
75g buckwheat flour, sifted
75g gluten-free all purpose flour, sifted
2 teaspoons baking powder, sifted

For the buttercream filling:
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

For the frosting/topping:
2 cups icing sugar (powdered sugar), sifted
2 teaspoons instant espresso coffee powder
3 tablespoons boiling water
1 tablespoon caramel sauce (I used HERSHEYS)
2 teaspoons melted butter
200g hazelnuts (optional), toasted in the oven as per step. 3 below


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