Coffee Cake

Preheat the oven to 180°C (conventional/top-and-bottom heat) and lightly grease a cake pan (approx. 30 cm).

Place flour, sugar, chopped hazelnuts, chocolate cubes, baking powder and cinnamon in a bowl and mix everything thoroughly.

Beat the egg in a second bowl.

Stir the liquid butter (not hot) and the coffee into the egg and mix everything.

Pour the wet ingredients into the dry ones and quickly stir everything into a very runny batter.

Pour the batter into the prepared cake pan and smooth the surface.

Bake the cake on the lowest oven rack for about 45–50 minutes.

Remove the cake from the oven, let it cool briefly in the pan and then turn it out onto a wire rack to cool completely.