Hazelnut Bundt Cake with Mocha Cream
- For the mocha cream
- 50 grams Mocha flavored chocolate
- 200 milliliters Whipped cream
- 2 tsps Instant espresso powder
- For the cake
- 100 grams Margarine
- 100 grams brown sugar
- 1 packet Vanilla sugar
- 3 eggs
- 75 grams Pastry flour
- 2 tsps Baking powder
- 100 grams ground Hazelnuts
For the mocha cream, break the chocolate into pieces. Scald the cream. Stir the chocolate into the cream until completely dissolved. Stir in the espresso powder. Refrigerate overnight.
For the cake, beat the margarine until creamy. Gradually add the sugar, vanilla sugar and egg. Stir together the flour and baking powder, sift over the hazelnuts and stir to combine. Stir together the wet and dry ingredients until just combined. Pour the batter into a greased 18 cm (approximately 7 inches) in diameter bundt cake pan. Bake in an oven preheated to 180°C (gas mark 2 3, convection: 160 degrees) (approximately 350°F) for about 35 minutes. Let cake cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Slice the cake into three layers.
Whip the mocha cream until stiff. Transfer to a piping bag fitted with a star tip. Pipe 2/3 of the cream on the bottom layer of the cake. Set the middle layer on the cream and pipe the remaining cream onto the cake. Place the top layer of cake on the cream. Refrigerate until ready to serve.
For the garnish, cut chocolate into pieces, place in a bowl and melt over a hot water bath. Thinly spread the chocolate on a marble board and let solidify. Scrape the chocolate with a spatula into chocolate curls. Garnish the cake with the chocolate curls and dust with cocoa.