Step 1

Preheat oven to 170°C. Grease a 20cm square pan. Line with baking paper. Combine the hazelnut meal, flour and baking powder in a medium bowl.

Step 2

Use an electric mixer to whisk eggs and 1 cup (220g) sugar in a large bowl for 10 mins or until light and fluffy and tripled in volume. Gradually add oil, beating on low speed to combine. Fold in hazelnut mixture. Stir in ¼ cup (60ml) of the coffee until combined. Pour into prepared pan. Bake for 50 mins or until a skewer inserted in centre comes out clean. Cool in the pan for 5 mins before transferring to a wire rack to cool.

Step 3

Place remaining sugar and remaining coffee in a saucepan over medium heat. Stir for 3 mins or until sugar dissolves. Increase heat to high. Boil for 5 mins or until the coffee syrup thickens. Cool.

Step 4

Use an electric mixer to beat butter in a large bowl until very pale. Gradually add icing sugar, beating well after each addition. Beat in the extra coffee.

Step 5

Place the chocolate, extra butter and golden syrup in a saucepan over low heat. Cook, stirring, until chocolate melts and mixture is smooth. Set aside to cool.

Step 6

Cut cake horizontally into 3 layers. Place 1 cake layer on a serving plate. Brush with coffee syrup. Top with half the icing. Continue layering with remaining cake layers, syrup and icing. Spread with chocolate mixture. Cut into pieces.