Mocha-Hazelnut Sponge Cake Recipe

Name: Mocha-Hazelnut Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 None eggs; 3/4 cup granulated sugar; 1 cup self-rising flour + 2 tbsp; 1 tbsp cornstarch; 1/3 cup ground hazelnuts; 2 1/2 tbsp butter; 1 tsp coffee granules; 1 cup powdered sugar, sifted; 1/2 tbsp espresso; 1 tbsp cocoa powder; 1/2 cup hazelnut spread; 1 1/4 cups whipped cream

Servings: persons

4 None eggs
3/4 cup granulated sugar
1 cup self-rising flour + 2 tbsp
1 tbsp cornstarch
1/3 cup ground hazelnuts
2 1/2 tbsp butter
1 tsp coffee granules
1 cup powdered sugar, sifted
1/2 tbsp espresso
1 tbsp cocoa powder
1/2 cup hazelnut spread
1 1/4 cups whipped cream

1
Preheat oven to 350u00b0F. Lightly grease and line a 12-cup muffin pan with paper liners.
2
Whisk eggs until frothy. Gradually add sugar, beating until thick and pale and mixture holds its shape. Sift together flour and cornstarch then fold into eggs along with ground hazelnuts. Combine 1/3 cup boiling water, 1 tbsp butter and coffee granules then fold in. Transfer to prepared pan and bake for 15-20 min, until cupcakes spring back when touched. Remove from pan and let cool on a wire rack.
3
Meanwhile, to make the icing, whisk together remaining butter, powdered sugar, espresso and cocoa powder until smooth.
4
Halve cupcakes and spread hazelnut spread and whipped cream over 1 half. Top with remaining 1/2 and coat in icing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None eggs, 3/4 cup granulated sugar, 1 cup self-rising flour + 2 tbsp, 1 tbsp cornstarch, and more.

Yes, Mocha-Hazelnut Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha-Hazelnut Sponge Cake

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