Step 1

Preheat oven to 170°C. Brush a 20cm (base measurement) round cake pan with melted butter to lightly grease. Line base and side of the pan with non-stick baking paper.

Step 2

Use an electric beater to beat butter and 170g (3/4 cup) of the sugar in a medium bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the hazelnut meal.

Step 3

Sift the flour and cocoa together into a medium bowl. Use a large metal spoon to fold half the flour mixture and half the cooled brewed coffee into the butter mixture until well combined. Fold in the remaining flour mixture and remaining cooled coffee. Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface.

Step 4

Bake in preheated oven for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step 5

Meanwhile, place the remaining sugar and water in a medium saucepan. Heat over low heat, stirring and using a wet pastry brush to brush the side of the pan to remove any sugar crystals, until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, for 10 minutes or until the syrup becomes golden brown. Remove from the heat and carefully pour in 160ml (2/3 cup) of the extra brewed coffee. Return to a low heat, stirring until mixture is well combined. Reserve 160ml (2/3 cup) of the syrup. Add remaining coffee to the remaining syrup in the pan.

Step 6

Remove the cake from the oven and set aside for 5 minutes before turning onto a wire rack. Turn the cake right-way up and place the rack over a large tray. Use a thin metal skewer to pierce the cake all over. Gradually spoon the hot coffee mixture evenly over the hot cake. Set aside for 10 minutes to cool slightly. Cut the cake into pieces and place on serving plates. Drizzle about 1 tablespoon of the reserved syrup over each piece of cake and serve warm.