CHOCOLATE AND HAZELNUT CAKE

Made with yummy Nutella spread. It’s an all in one recipe too, which makes it a doddle.

Over the years I have handed this on to lots of friends and is so handy when you need that hit of chocolate! Great for a dessert as well, with clotted cream!

Line the base of an 8” springform tin. 

In a large bowl:

6 oz caster sugar

6 oz butter, softened

7 ½ oz SR Flour

½ oz good quality Cocoa [I use Green & Black]

3 eggs

3 tablespoons buttermilk [or plain milk will do]

½ teaspoon baking powder

Give it all a good mix for a couple of minutes. Then add about 3 - 4 oz roughly chopped hazelnuts. Give it another quick mix then pile about two thirds - three quarters of the mix in the tin.

Take a jar of Nutella [or own brand, just as good. I used Sainsburys] and a couple of teaspoons and place little teaspoonful blobs of Nutella all over the mix. About 8 or 9. But do not put it too near the edge. See photo on my Blog. Scrape out the remainder of the cake mix and gently cover the Nutella. I stay away from the edge with this too, so it will be slightly raised in the centre. Roughly chop some more hazelnuts for the topping then place in a pre heated oven 160 deg C for about an hour, until firm to the touch. Cool for a bit in the tin, then continue on a rack. When just cold drizzle some melted 70% chocolate over the top for that extra hit! Lovely, nutty, chocolatey and gooey.