Hazelnut Chocolate Cake

Name: Hazelnut Chocolate Cake
Ingredients: 1 1/3 cups + 6 tbsp unsalted butter, softened; 1 1/4 cups sugar; 1 tsp vanilla bean paste; 3 None eggs, beaten lightly; 1 cups self-raising flour, sifted; 1/2 cup + 2 tbsp milk; 1 1/3 cups ground hazelnuts; 1/3 cup + 2 tbsp cocoa powder, sifted; 1 pinch salt; 2 2/3 cups powdered sugar, sifted

10 ingredients

5 steps

Ingredients

1 1/3 cups + 6 tbsp unsalted butter, softened
1 1/4 cups sugar
1 tsp vanilla bean paste
3 None eggs, beaten lightly
1 cups self-raising flour, sifted
1/2 cup + 2 tbsp milk
1 1/3 cups ground hazelnuts
1/3 cup + 2 tbsp cocoa powder, sifted
1 pinch salt
2 2/3 cups powdered sugar, sifted

Directions

1

Preheat the oven to 350°F. Grease and line the base and sides of an 8 inch round cake pan.
2

Put the 1 1/3 cups butter, sugar and vanilla bean paste into a medium bowl. Beat with an 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 1/2 cup milk, then the remaining flour, hazelnuts, 1/3 cup cocoa powder and salt.
3

Spread the batter into the prepared pan and smooth the top with a flat knife. Bake for 50-60 mins, or until a skewer inserted into the middle of the cake comes out clean.
4

Cool the cake in the pan for 10 mins, then turn it out onto a wire rack to cool completely,
5

To make the icing, place 6 tbsp butter, 2 tbsp milk and 2 tbsp cocoa powder into a small bowl and mix together. Slowly add the powdered sugar, in small batches, beating well with a wooden spoon. Spread the cake with the chocolate icing and serve.