120g whole blanched hazelnuts, plus extra to decorate (optional)
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
3 tbsp cold made-up espresso
For the butter icing
100g unsalted butter
200g icing sugar
1 tsp cocoa powder
1. Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Place in a food processer and ground the nuts. Set aside. Leave the oven on.
Tip
Mocha is essentially a mix of chocolate and coffee. Make this into a classic coffee recipe by swapping the cocoa in the icing for coffee
2. Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.
3. Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.
4. When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.