Coffee, dark chocolate and hazelnut meringue layer cake – Food & Home Magazine

Ingredients

• <h3>Cake</h3>
• 60g (½ cup) cake flour,
• 2,5ml (½ tsp) baking powder
• 3,75ml bicarbonate of soda
• pinch of salt
• 60ml (¼ cup) butter, at room temperature
• 80g dark chocolate, chopped
• 125ml (½ cup) sour cream
• 2 large eggs
• 90ml castor sugar
• 30ml (2 tbsp) espresso or strong instant coffee, cooled
• <h3>Meringue</h3>
• 280g hazelnuts, blanched
• 130g castor sugar
• 7,5ml (½ tbsp) cake flour
• 4 large egg whites
• pinch of cream of tartar
• <h3>Syrup</h3>
• 90ml hot water
• 45ml (3 tbsp) espresso or strong instant coffee
• <h3>Buttercream</h3>
• 100g castor sugar
• 80ml water
• 4 large egg yolks, slightly warmed in a bain marie
• 180g cold butter, cubed
• <h3>Ganache</h3>
• 200g dark chocolate
• 200ml fresh cream