Serves 8 - 10
For the cake:
- 170g butter
- 240g caster sugar
- 80g unsweetened cocoa powder
- 300ml milk
- 3 eggs
- 200g Carboor Harvest Hazelnut flour
- 1 ½ tsp baking powder
- ½ tsp salt
For the icing:
- 200g Dark chocolate, finely chopped
- 180ml double cream
- 30g butter, diced
- 20ml Carboor Harvest Hazelnut butter with Cacao
- 50g Roasted Hazelnuts, roughly chopped
Preheat oven to 180c (350F). Grease two 23cm (9-in) round tins and the bottoms with greaseproof paper.
Beat the butter and sugar together until pale and creamy. In a separate bowl, mix the cocoa with little of the milk to make a smooth paste, then beat into the butter and sugar mixture. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Sift about half into the chocolate mixture and fold in. Stir in the remaining milk, then sift in the remaining flour mixture and fold together. Divide the batter between the prepared thins and bake about 25 minutes until risen and a skewer inserted in the centre comes out clean.
Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
To make the icing:
Put the chocolate and butter in a heat proof bowl. Heat the cream until almost boiling, then pour it over the chocolate and butter and leave to stand for 5 minutes. Add the Hazelnut butter with Cacao stir until smooth and creamy, then leave to cool until glossy and thick enough to spread. Spread slightly less than half over one cake, top with the second cake and swirl the remaining icing on top. Sprinkle roasted hazelnuts on top. Enjoy!