Let’s bake!
HAZELNUT & CHOCOLATE CHIP BISCUIT CAKE
PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) SERVES 16
1¾ cups (385g) firmly packed brown sugar
1 cup (150g) plain flour
1½ cups (240g) wholemeal plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 egg
1 cup (250ml) milk
125g butter, melted, cooled
⅓ cup (55g) roasted hazelnuts, chopped
2 tablespoons cacao nibs
GANACHE
500g dark chocolate, chopped finely
600ml pouring cream
COFFEE CREAM
1 tablespoon boiling water
2 teaspoons instant coffee granules
600ml thickened cream
½ cup (80g) icing sugar, sifted
1 tablespoon cocoa powder, sifted
1 Preheat oven to 180°C/160°C fan.-Draw 8 x 18cm circles on sheets of-baking paper. Turn the sheets marked-side down.
2 Combine sugar, flours, baking powder, soda and nutmeg in a large bowl. Make a well in the centre. Whisk egg, milk and butter in a medium jug. Add to flour mixture; whisk until just combined.
3 Spread ½ cup of cake mixture in each circle; sprinkle each round with 1 tablespoon hazelnuts and 2-teaspoons cacao nibs. Place on oven trays.
4 In batches, bake on trays for 10-12 minutes, swapping trays halfway through, or until firm to touch. Transfer rounds, on baking paper, to wire racks to cool.
5 Repeat process with remaining marked baking paper and-remaining cake mixture to make eight cake layers in total. Remove lining paper after cooling.
6 Make ganache, then coffee cream.
7 Place a cake layer on a plate or stand; spread with ½ cup of coffee cream. Drizzle ⅓ cup of ganache over coffee cream, allowing it to drip a-little over edge. Repeat layering, finishing with a ganache layer. Refrigerate cake for 1 hour.
8 Just before serving, sprinkle with remaining nuts and cacao nibs.
GANACHE
Place chocolate in a medium heatproof bowl. Heat cream in a-small saucepan over medium heat until just simmering. Pour hot cream over chocolate; whisk until smooth. Stand at
