Not only is this chocolate coffee cake delicious, but it’s super easy to make.
300 ml double cream
2 tbsp icing sugar
50 g milk chocolate
50 g chopped hazelnuts
STEP 1: WHIP AND FOLD
Make up some strong coffee in a large bow and leave to cool. In a separate bowl whip up the double cream and vanilla extract until it forms soft peaks. Fold through the icing sugar.
STEP 2: DIP AND SPREAD
Dip your biscuits into the cold coffee and then place onto the bottom of the dish until you have your first layer. Spread over a layer of cream and then add a sprinkling of hazelnuts.
STEP 3: FINISH
Add another two layers of coffee dipped biscuits, cream and nuts or grated chocolate. Add a final sprinkling of nuts and chocolate to the final layer of cream and leave to set in the fridge for at least 2 hours.