Mocha-Cream filled hazelnut cake

A bundt cake (Gugelhupfform (Ø 18 cm)) form or a 9x13 inch Pyrex bread pan (Kastenform)

Some grease

Some all-purpose flour

Mocha Cream filling:

200 g whipping cream

50 g semisweet chocolate

2 TL Instant-Espressopowder, unsweetened

Cake batter:

100 g ground hazelnuts

100 g (1 stick) soft butter or margarine

100 g brown sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar

3 eggs

75 g all-purpose flour

2 leveled teaspoons baking powder

Decoration

100 g semisweet chocolate or

1/2 teaspoon Dutch processed cocoa powder

Preparation:

1. Mocha-Cream: Chop chocolate into pieces; in a stovetop pot melt chocolate pieces and Espressopowder in whipping cream. Chill chocolate cream at least 3 h, best overnight.

2. Roast ground hazelnuts in a coated pan without adding oil. Remove nuts from heat and let cool.

3. Grease bundt cake form, the coat with all-purpose flour. Preheat oven to 180°C (350 F).

4. Using an electric hand mixer whisk butter or margarine until smooth. Add sugar and vanilla extract or vanilla sugar and whisk until well blended. Whisk in eggs, one egg at a time, for about 1/2 minute per egg.

5. Mix flour and baking powder in a separate bowl; add flour mixture to cake batter and whisk until blended, then fold in nuts.

6. Pour batter into greased baking pan and bake at 180°C (350 F) for about 35 minutes or until toothpick comes out clean.

7. Remove cake from oven, let cool for 10 minutes in baking pan, then remove cake from pan and let cool down entirely.

8. Cut cakes twice: Cut the bundt cake diagonally or the bread-shaped cake horizontally. You need to have three cake pieces.

9. Whip mocha cream to stiff peaks. Spread 1/2 of mocha cream on bottom piece, then put middle cake layer on top of cream. Spread the remaining mocha cream on top of the middle cake layer, then put the top cake layer on top.

10. Dust cake with cocoa powder or coat with melted chocolate.

Comments:

1. Instead of hazelnuts toasted walnuts can also be used.