Ingredients
1½ cups self-raising flour
1 Tbsp cocoa
½ tsp baking soda
1 cup caster sugar
½ cup ground hazelnuts
100g butter, melted
3 eggs
½ cup strong coffee, cooled
2 Tbsp yoghurt
¼ cup chopped hazelnuts, to decorate
Icing
20g butter, melted
1 cup icing sugar
1 Tbsp strong coffee
Directions
- Preheat an oven to 170C. Line a 20cm tin with baking paper.
- Sift the flour, cocoa, baking soda and sugar into a large bowl and add the hazelnuts.
- Combine the butter, eggs, coffee and yoghurt. Pour into the dry ingredients and combine. Pour into the tin and smooth the top. Bake for 45 minutes. Remove and cool.
- For the icing, place the butter in a bowl. Add icing sugar and coffee in two lots until smooth. Spread evenly over the cake and decorate with hazelnuts.
