Mocha & hazelnut cake - Good Food Middle East

Ingredients

• 55g butter, melted and cooled, plus extra for the tin
• 125g plain flour, plus extra for dusting
• 115g plain chocolate, broken into pieces
• 5 tsp instant espresso powder
• 100g blanched hazelnuts, toasted
• 375g light brown soft sugar
• ¾ tsp bicarbonate of soda
• 2 large eggs, lightly beaten
• 115g soured cream
• 3 tsp vanilla extract
• 50ml hazelnut oil
• 1 tbsp instant espresso powder
• 100g butter
• 150g icing sugar, sieved
• 75ml double cream
• ¾ tbsp instant espresso powder
• 3 tbsp light brown soft sugar
• 50g dark chocolate, broken into pieces
• 30g blanched hazelnuts