Coffee Streusel Bundt Cake

Preheat oven to 180°C. Grease a 12-cup bundt pan well with butter. Add cocoa and turn to coat inside of pan.

To make streusel, combine 1/3 cup plain flour, 1/3 cup brown sugar and 1 tbs cocoa powder in a small bowl. Add 40g chopped butter, and rub in until mixture resembles breadcrumbs. Stir in 1/2 cup chopped roasted hazelnuts and set aside.

To make cake, dissolve 2 tbs strong instant coffee powder in 2 tbs hot water. Beat 150g unsalted butter and 11/4 cups caster sugar together until pale and creamy. Add cooled coffee and beat to combine. Add 3 eggs, one at a time, beating well between each. Combine 300ml sour cream and 1/4 cup milk until smooth. Stir in 3 cups self-raising flour and sour cream mixture, in alternate batches, until well combined.

Spoon enough of the cake batter into the base of the pan and spread with a spoon to just cover. Scatter 1/2 of the streusel mix over batter. Top with half of the remaining cake batter. Top with remaining streusel and cake batter. Smooth surface. Bake for 45 minutes until cooked when tested with a skewer.

Meanwhile, prepare coffee icing. Melt 180g butter on medium-low heat in a medium saucepan and stir in 1 tbs strong instant coffee powder until dissolved. Whisk in 2 tbs cream and remove from heat. Add 1 cup sifted icing sugar, and stir until smooth.

For syrup, place 1/4 cup strong instant coffee powder and 1/4 cup brown sugar in a small saucepan. Stir in 200ml hot water. Stir over medium heat for 5 minutes until sugar dissolves and mixture is syrupy. Cool.

Turn cake out onto a serving plate. Drizzle with coffee icing. Cut into wedges and serve with coffee syrup.