Hazelnut and Chocolate Cake

A showstopper cake great for a special occasion. The chocolate sponge is deliciously moist.

Preparation time: 1 hour

Cooking time: 1 hour 20 minutes plus 1 hour cooling time


For the cake:

  • 240 g butter
  • 240 g golden caster sugar
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 300 g self-raising flour
  • 1/2 tsp baking powder
  • 6 tbsp cocoa powder
  • pinch of salt
  • 200 ml milk
  • 50 g milk/ plain or dark chocolate (optional)

For the frosting:

  • 400 g cream cheese
  • 300 g hazelnut chocolate spread
  • 200 ml double cream
  • 150 g icing sugar

For decoration:

  • 150 g chopped roasted hazelnuts
  • 100 g hazelnut chocolate spread
  • 1 small box of ferrero rocher chocolates

Preheat the oven to 160c/ gas 3. Line a 20 cm round baking tin with baking paper.

For the cake, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. Sieve in the flour, baking powder, cocoa powder and pinch of salt. Pour in the milk and mix everything well. If using, chop your chocolate of choice and fold into the cake batter. Pour the mixture into your prepared tin. Bake in the oven for 1 hour 20 minutes. Check the cake after 1 hour. If the top is browning too quickly then cover with foil. Allow the cake to cool in the tin for 15 minutes, then remove on to a wire rack and cool completely.

For the frosting, cream the cream cheese and hazelnut chocolate spread, double cream and icing sugar until smooth and spreadable. Once the cake is completely cool, cut evenly into three equal layers. Don’t worry too much if you go wrong, the frosting can cover any mistakes. Spread some of the hazelnut chocolate spread onto the bottom layer and onto that, spread some of the frosting. Lay the next layer of sponge on top and spread with more frosting. For the top layer of the cake, you can turn it over to give a flatter surface. Cover the whole cake with the leftover frosting, using a palette knife to ensure an even finish. For the hazelnuts, you can buy them already chopped or roast and roughly chop your own. Stick the chopped hazelnuts to the side of the cake. No easy way to do this except chuck them on and remove the excess for a tidy finish. Complete the decoration with some ferrero rocher chocolates place on top. Yum.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s