|1½ cups||self-raising flour|
|½ tsp||baking soda|
|1 cup||caster sugar|
|½ cup||ground hazelnuts|
|½ cup||strong coffee, cooled|
|¼ cup||chopped hazelnuts, to decorate|
|1 cup||icing sugar|
|1 Tbsp||strong coffee|
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- 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.