Cocoa, almond and hazelnut cake

Serves 10-12 people

INGREDIENTS

Cocoa Cake

• 250g coconut sugar
• 180g wheat flour
• 120g cocoa powder
• 2 tsp. baking powder
• 1 tsp. fine salt
• 4 eggs size L
• 160ml virgin olive oil
• 1 tbsp. instant coffee powder mixed with 300ml hot water
• 2 tsp. vanilla extract

Almond Butter Filling and Hazelnut Topping

• 500g mascarpone
• 100g icing sugar
• 120g almond butter
• 280g chocolate hazelnut cream (you can use this recipe replacing the almond for hazelnut)
• Grated coconut for decoration
• Chocolate and hazelnut bonbons

Chocolate Ganache

• 120ml fresh whipping cream
• 100g chopped dark chocolate
• A pinch of cinnamon

INSTRUCTIONS

Preparing the Cocoa Cake

1. Preheat the oven to 175°C. Grease two baking pans (about 18cm diameter) with butter and sprinkle them with cocoa powder.
2. Place the flour, coconut sugar, cocoa powder, salt, and baking powder in a large bowl and mix well.
3. In another bowl, add the eggs, the olive oil, the instant coffee diluted in water and the vanilla and mix well for 3 minutes until you get a homogeneous mixture. Add this mixture to the dry ingredients and whisk until you get a homogeneous batter. Split the batter between the prepared baking pans and bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean.
4. Remove and leave to cool for 5 minutes inside the pans. Remove from the pans and leave to cool completely before adding the filling and topping.

Preparing the Filling and Topping

1. While the cake is in the oven, prepare the filling and topping. Whip the mascarpone with an electric whisk (or food processor) and gradually add the icing sugar.
2. Split this mixture into two parts: 1/3 for the filling and 2/3 for the topping.
3. For the filling add the almond butter and mix well.
4. For the topping add the hazelnut cream and chocolate and mix well.

Preparing the Chocolate Ganache

1. Chop the chocolate with the tip of a knife into small, even pieces. Place in a bowl.
2. Add the cream to a small saucepan and bring to the boil to scald it, i.e. before it even starts to boil.
3. Pour the cream over the chocolate and leave to rest for 1 minute before stirring the mixture until smooth.

Assembly

1. Level the cakes and cut each one in half so you have four layers. Place the first layer on a surface (or the plate where you will serve the cake) and with a piping bag place some of the almond filling in the centre of the cake. Press the second layer of cake on top. Repeat until finishing the top layer.
2. Spread the hazelnut topping on the cake (don't forget to fill in the gaps between the layers). Smooth the top with a spatula. Place in the fridge for 15 minutes to solidify.
3. Before serving, decorate the sides of the cake with grated coconut. If you have any hazelnut topping left, use a piping bag with a flower-shaped nozzle to decorate the top of the cake, place a chocolate and hazelnut bonbon on top and spread the chocolate ganache around the edges so that it runs down the cake.
4. Serve with an Adega Mayor sparkling white wine and Open your senses to the Details (available at the Adega Mayor online shop).
   
   

Enjoy your meal!