Cappuccino Cake

This cake was a gift and I even made a box to transport it. I overdid the icing I thought because of which diluted the coffee flavours. Apart from that, it came out soft and moist.

For the Cake:

1 cup butter, softened
1 1/3 cup light brown sugar
2 1/2 cups flour
*3 tsp baking soda
*1 tsp salt
4 eggs
1/2 cup hazelnuts, roughly chopped
3/4 cup strong coffee (3/4 cup hot water mixed with 2 tbsp instant coffee)
*If using self-raising flour then omit the baking soda and salt.

For the Filling:
3/4 cup softened cream cheese
2 tbsp icing sugar (sifted)
1 tsp cocoa powder (optional)
Fruits - berries or pitted cherries (optional)

For the Buttercream Frosting:
Check this post.

Cream the butter and sugar till it's creamy.
Add the eggs and beat for another minute or so.
Sift the dry ingredients in a separate bowl then add it to the batter.
Mix well, then add the hazelnuts.

Put in a greased 7 inch pan and bake for 30 min on 180 deg Celsius.

I have a small oven so I baked the whole batter together then sliced it in two after it cooled. For those with ovens that allow 2 tins, divide the batter in 2 pans (of the same size) and bake.

Remove from oven once it's cooked and let it cool completely. If you baked a single cake, slice it in 2 using a long serrated knife (start with the edges and move in towards the centre for a cleaner cut).
With a spoon, ladle in the coffee on the bottom layer of the cake evenly.

For the filling, mix all the ingredients (except the fruits) well and lather it on the bottom layer. Place the fruit pieces evenly and cover it up with the top half of the cake.

Let it cool for an hour in the fridge before putting on the icing, then cool again to let the icing set.