A glamorous cake that is coffee flavoured with chocolate chips, hazelnuts & a creamy cappuccino frosting.
Pre-heat oven to 180C/160C Fan/Gas mark 4. Grease and line 2 x 20cm (8") sandwich tins.
Beat the butter and sugar together until light and fluffy. Add the flour and eggs and continue to beat until they are all amalgamated. Add the chocolate chips and coffee and mix well.
Divide the mixture between the 2 prepared tins, and bake in the pre-heated oven for 20 to 25 minutes until well-risen and light brown.
Remove the cakes from the oven and allow them to cool in their tins for a few minutes, before carefully turning them out onto a wire rack.
Whilst the cakes are cooling, make the frosting by whipping the creme fraiche, or cream with the cream cheese, sugar and coffee essence/extract until light and fluffy.
When the cakes are completely cold, carefully cut them in half through the middle to make 4 cake layers. Place the first cake layer onto a plate or cake stand, and spread with 1/4 of the frosting mixture. Continue to layer the cakes spreading frosting between each layer, ending with frosting in the top of the cake.
Scatter the chocolate chips and chopped hazelnuts over the the top to decorate. Keep in a cool place until you serve it.
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