Three bean chocolate cake with vanilla cream

Rich and decadent.

  • 1 hr cooking
  • Serves 12
  • Print
This indulgent three bean chocolate cake is made with coffee, vanilla and cocoa beans to provide a rich and decadent flavour combination.


  • ½ cup (50g) cacao powder, plus extra to dust
  • 175 grams unsalted butter, chopped
  • 200 grams dark chocolate (70% cocoa), chopped coarsely
  • 1 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 6 eggs, at room temperature
  • 1½ cups (330g) unrefined sugar (see tips)
  • 2 cups (200g) hazelnut meal
Vanilla bean cream
  • 1 vanilla bean, split lengthways
  • 300 ml thickened cream
  • 2 teaspoons unrefined sugar (see tips)


  • 1
    Preheat oven to 180°C. Grease a deep 22cm round springform pan; line base and side with baking paper.
  • 2
    Place cacao, butter and chocolate in a large heatproof bowl over a medium saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted and smooth. Remove bowl from heat; cool for 15 minutes.
  • 3
    Meanwhile, combine coffee and the boiling water in a heatproof jug. Beat eggs and sugar in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Stir in coffee. Add egg mixture to chocolate mixture; stir until just combined. Fold in hazelnut meal. Pour mixture into pan.
  • 4
    Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 30 minutes.
  • 5
    Meanwhile, make vanilla bean cream. Scrape seeds from vanilla bean; reserve pods for another use (see tips). Place cream, vanilla seeds and sugar in a medium bowl; beat with an electric mixer until soft peaks form.


We used rapadura, but any unrefined sugar can be used. The vanilla pods can be placed in a jar of sugar to make vanilla-flavoured sugar.Cake will keep in an airtight container at room temperature for 3 days.

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