INGREDIENTS
280g (2 ½ cups) of all-purpose flour
65g (½ cup) of cocoa powder
170g (4/5 cup) of butter, softened
250g (2 cups) of walnuts, chopped
4 eggs
120ml (½ cup) of coffee
120ml (½ cup) of full-fat cream
400g (2 cups) of sugar
5g (1 tsp) of baking powder
2.5g (½ tsp) of baking soda
2g (½ tsp) of salt
60ml (¼ cup) of boiling water
Hazelnut cream and walnuts for decorate
METHOD
1. Preheat the oven to 180°C/350°F. Cover a 28 cm spring cake pan with parchment paper.
2. Beat sugar with butter, add eggs and mix until pale and creamy. Pour coffee and cream in, mix well.
3. Whisk flour with cocoa powder, baking powder, soda and salt.
4. Mix liquids with dry ingredients and mix well. Add walnuts and boiling water, stir to combine.
5. Pour into a prepared pan and bake for 55 minutes.
6. Let the cake cool down, top with hazelnut paste and walnuts.
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