Gluten free Coffee Cake with Nutella

Melt the chocolate and leave to cool down for a few mins.

Mix the coffee with water and leave to cool down for a few mins.

Put the oil and sugar in a bowl and beat with an electric mixer for 20 seconds, then add the eggs, one by one, beating well after each addition.

Add the melted chocolate into the mixture, followed by the coffee and milk, beat again briefly.

Grind the hazelnuts in a food processor and add to the cake mixture together with flour and baking powder, beat again briefly until just combined.

Divide the mixture into two small cake tins lined with baking paper and bake at 180°C until a skewer comes out clean (depending on your oven this could take 25-35mins). Leave to cool, then sandwich together with Nutella.

To make the icing, dissolve the coffee powder in water, add into the icing sugar and stir until smooth. Spread over the cake.

To make the crunchy hazelnut topping, chop the hazelnuts and put on a baking sheet lined with baking paper. Sprinkle with sugar and roast in the oven at 180°C for approx.10 mins until golden (keep an eye on them so they don’t burn) – you can roast them at the same time when you’re baking the cake, just set a different timer. Leave the hazelnuts to cool down, then sprinkle over the cake.