Gluted-Free Mocha Caramel Hazelnut Cake

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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
942
FAT
149%
CHOL
96%
SOD
36%

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Ingredients for 6 servings

2 teaspoons instant espresso coffee powder

1 tablespoons boiling water

100 g dark chocolate (I used GREEN AND BLACK’S ESPRESSO COFFEE FLAVOURED BAR)

100 g hazelnuts

150 g unsalted butter, softened

150 g muscovado sugar

3 free-range eggs

2 tablespoons milk

3 tablespoons sour cream

75 g buckwheat flour, sifted

75 g gluten-free all purpose flour, sifted

2 teaspoons baking powder, sifted

75 g unsalted butter, softened

1 cup icing sugar (powdered sugar), sifted

85 g dark chocolate (again, I used GREEN AND BLACK’S ESPRESSO COFFEE FLAVOURED BAR), melted

2 cups icing sugar (powdered sugar), sifted

3 tablespoons boiling water

1 tablespoon caramel sauce (I used HERSHEYS)

2 teaspoons melted butter

200 g hazelnuts (optional), toasted in the oven

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