Directions:
- Preheat oven to 350°F.
- Grease and lightly flour a 10 inch fluted tube pan.
- In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
- Add eggs; whisk until combined.
- In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
- Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
- Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
- Cool in pan on wire rack for 20 minutes.
- Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
- Cool for 30 minutes. Brush again with syrup.
- Sprinkle with the 1/4 cup hazelnuts.
- Serve cake warm with remaining syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.99 Kcal (3668 kJ) | ||
| Calories from fat | 393.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.77g | 67% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 11% | |
| Sodium | 1292.1mg | 54% | |
| Potassium | 995.64mg | 21% | |
| Total Carbs | 116.21g | 39% | |
| Sugars | 61.72g | 247% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 11.19g | 22% | |
| Vitamin C | 1mg | 2% | |
| Iron | 4mg | 22% | |
| Calcium | 208.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 354.64 Kcal (1485 kJ) | ||
| Calories from fat | 159.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.72g | 67% | |
|---|---|---|---|
| Cholesterol | 13.1mg | 11% | |
| Sodium | 523.11mg | 54% | |
| Potassium | 403.08mg | 21% | |
| Total Carbs | 47.05g | 39% | |
| Sugars | 24.99g | 247% | |
| Dietary Fiber | 2.75g | 27% | |
| Protein | 4.53g | 22% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.6mg | 22% | |
| Calcium | 84.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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