The Hairy Bikers served up a delicious Coffee and hazelnut cake with dark chocolate and Italian hazelnut liqueur on Saturday Kitchen.

The ingredients for the syrup are: 100g freshly brewed coffee, 100g caster sugar, pinch salt and 25ml Italian hazelnut liqueur.

For the hazelnut sponges: 200g self-raising flour, 125g hazelnuts, ground, ½ tsp baking powder, pinch salt, 200g butter, softened, 200g caster sugar, 3 free-range eggs, ½ tsp vanilla extract, 2 tbsp full-fat milk or Italian hazelnut liqueur and 75–125g dark chocolate, to decorate.

For the coffee icing: 30g icing sugar, 1 tbsp cornflour, 1 tsp espresso powder, pinch salt and 500ml double or whipping cream, well chilled.

For the hazelnut praline (optional): 150g caster sugar and 100g hazelnuts (preferably blanched).

See recipes by The Bikers in their book titled: The Hairy Bikers’ Brilliant Bakes available from Amazon now.