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!
Hazelnut chocolate cakeAustralian Women's Weekly
1H 30M


Chocolate icing


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.

Related stories