Name: Hazelnut chocolate cake
Prep time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 250 gram unsalted butter, softened; 1 cup (220g) caster sugar; 1 teaspoon vanilla bean paste; 3 eggs, beaten lightly; 1 cup (150g) self-raising flour, sifted; 1 1/2 cup (125ml) milk; 1 cup (100g) hazelnut meal; 1/2 cup (35g) cocoa powder, sifted; pinch of salt; Chocolate icing; 80 gram unsalted butter, softened; 2 tablespoon milk; 2 tablespoon cocoa powder, sifted; 2 cup (320g) icing sugar, sifted

Hazelnut chocolate cake

The irresistible combination of nutty hazelnut and smooth, creamy chocolate makes this fluffy cake utterly delicious. Spread with a rich, chocolate icing, you will be hard-pressed to stop at one slice!

Serves 10

Prep

1H 30M

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Ingredients

250 gram unsalted butter, softened

1 cup (220g) caster sugar

1 teaspoon vanilla bean paste

3 eggs, beaten lightly

1 cup (150g) self-raising flour, sifted

1 1/2 cup (125ml) milk

1 cup (100g) hazelnut meal

1/2 cup (35g) cocoa powder, sifted

pinch of salt

Chocolate icing

80 gram unsalted butter, softened

2 tablespoon milk

2 tablespoon cocoa powder, sifted

2 cup (320g) icing sugar, sifted

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease and line base and side of a 20cm round cake pan.

2.Add butter, sugar and vanilla bean paste to a medium bowl. Beat with electric mixer until pale and creamy. On a low speed, add the beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then remaining flour, hazelnut meal, cocoa powder and salt.

3.Spread batter into prepared pan, smooth top. Bake 50-60 minutes, or cooked when tested with a skewer.

4.Cool cake in the pan 10 minutes. Turn out onto a wire rack to cool completely,

5.To make icing: place butter, milk and cocoa powder in a small bowl. Stir to combine. Slowly add icing sugar, in small batches, beating well with a wooden spoon. Spread cake with chocolate icing.

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