• Preparation Time 30 minutes
  • Baking Time 35 minutes
  • Makes about 12 servings
  • Freezing Not Recommended


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  • Cake
  • 2/3 cup toasted and ground hazelnuts
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 4 tsp Folgers® Instant coffee crystals
  • 1 cup butter
  • 3/4 cup milk chocolate chips
  • 1/3 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 4 eggs
  • Glaze
  • 1/4 cup butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 tbsp whipping (35%) cream or light (10%) cream

Serving Size: about 12 servings


Serving Size: about 12 servings

  • Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round cake pan and line bottom with parchment paper.
  • Cake: Combine nuts, flour and coffee crystals. Set aside.
  • Melt butter and chocolate chips in large saucepan on low heat or in microwave in large bowl, mixing with a whisk until smooth. Cool 15 minutes; transfer to mixing bowl. Stir in sugar. Add eggs, one at a time, beating well after each. Stir in flour mixture. Mix well. Spread in prepared pan.
  • Bake in centre of preheated oven for 30 to 35 minutes or just until set in centre. Cool 10 minutes, then remove from pan and cool completely. Wrap well and chill overnight or up to 1 week.
  • Glaze: Melt butter and chocolate chips in small saucepan over low heat, stirring until smoothly melted. Remove from heat. Stir in cream. Cool until slightly thickened. Place cake on rack over waxed paper. Pour glaze over top letting it go over sides to cover. Chill to set glaze.


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