Preheat the oven to 180ºC and grease and line 2 x 9 inch spring form cake tins. Set aside.
To make the cake, in a large mixing bowl sift in the dry ingredients then whisk to combine. Add olive oil, coffee, vinegar and vanilla then whisk until the batter is smooth and glossy. Divide evenly between the two prepared tins and place in oven. Bake for 35 minutes or until cooked through. Remove from the oven and sit on a wire rack to cool completely.
To make homemade hazelnut butter, add the toasted hazelnuts to a tray and bake at 160ºC for 8-10 minutes until fragrant. Allow nuts to cool for 5 minutes then transfer to a food processor and blend until a smooth creamy butter. Set aside.
To make the raspberry syrup add all ingredients to a frypan and heat over medium heat until raspberries can be mashed. Reduce to a simmer and mash the berries, continuing to simmer for a few minutes or until slightly thickened. Sit a metal sieve over a bowl then pour the berry mixture into the sieve. Use a spoon to press the raspberries, squeezing the syrup into the bowl and then discarding the remaining pulp and seeds. Set aside.
To make the ganache, add chocolate chips to a large heatproof bowl. Heat the cream separately in a pot until simmering, then pour immediately over chocolate chips. Stand for 2 minutes then add all the homemade hazelnut butter. Use a whisk to combine until smooth and glossy.
To assemble the cake, add one layer of cake to a serving plate and soak with the syrup. Add 1/3 of the ganache and spread over. Add the second layer of the cake and repeat with remaining syrup. Using the remaining ganache, ice cake all over and decorate with fresh raspberries and extra crushed toasted hazelnuts.
Preheat the oven to 180ºC and grease and line 2 x 9 inch spring form cake tins. Set aside.
To make the cake, in a large mixing bowl sift in the dry ingredients then whisk to combine. Add olive oil, coffee, vinegar and vanilla then whisk until the batter is smooth and glossy. Divide evenly between the two prepared tins and place in oven. Bake for 35 minutes or until cooked through. Remove from the oven and sit on a wire rack to cool completely.
To make homemade hazelnut butter, add the toasted hazelnuts to a tray and bake at 160ºC for 8-10 minutes until fragrant. Allow nuts to cool for 5 minutes then transfer to a food processor and blend until a smooth creamy butter. Set aside.
To make the raspberry syrup add all ingredients to a frypan and heat over medium heat until raspberries can be mashed. Reduce to a simmer and mash the berries, continuing to simmer for a few minutes or until slightly thickened. Sit a metal sieve over a bowl then pour the berry mixture into the sieve. Use a spoon to press the raspberries, squeezing the syrup into the bowl and then discarding the remaining pulp and seeds. Set aside.
To make the ganache, add chocolate chips to a large heatproof bowl. Heat the cream separately in a pot until simmering, then pour immediately over chocolate chips. Stand for 2 minutes then add all the homemade hazelnut butter. Use a whisk to combine until smooth and glossy.
To assemble the cake, add one layer of cake to a serving plate and soak with the syrup. Add 1/3 of the ganache and spread over. Add the second layer of the cake and repeat with remaining syrup. Using the remaining ganache, ice cake all over and decorate with fresh raspberries and extra crushed toasted hazelnuts.
Preheat the oven to 180ºC and grease and line 2 x 9 inch spring form cake tins. Set aside.
To make the cake, in a large mixing bowl sift in the dry ingredients then whisk to combine. Add olive oil, coffee, vinegar and vanilla then whisk until the batter is smooth and glossy. Divide evenly between the two prepared tins and place in oven. Bake for 35 minutes or until cooked through. Remove from the oven and sit on a wire rack to cool completely.
To make homemade hazelnut butter, add the toasted hazelnuts to a tray and bake at 160ºC for 8-10 minutes until fragrant. Allow nuts to cool for 5 minutes then transfer to a food processor and blend until a smooth creamy butter. Set aside.
To make the raspberry syrup add all ingredients to a frypan and heat over medium heat until raspberries can be mashed. Reduce to a simmer and mash the berries, continuing to simmer for a few minutes or until slightly thickened. Sit a metal sieve over a bowl then pour the berry mixture into the sieve. Use a spoon to press the raspberries, squeezing the syrup into the bowl and then discarding the remaining pulp and seeds. Set aside.
To make the ganache, add chocolate chips to a large heatproof bowl. Heat the cream separately in a pot until simmering, then pour immediately over chocolate chips. Stand for 2 minutes then add all the homemade hazelnut butter. Use a whisk to combine until smooth and glossy.
To assemble the cake, add one layer of cake to a serving plate and soak with the syrup. Add 1/3 of the ganache and spread over. Add the second layer of the cake and repeat with remaining syrup. Using the remaining ganache, ice cake all over and decorate with fresh raspberries and extra crushed toasted hazelnuts.
