Ingredients
Method
1.Preheat oven to 160°C. Grease 2 x 20cm round sandwich cake pans, line bases with baking paper.
2.In a large bowl, beat the butter and caster sugar with an electric mixer until light and fluffy; add the egg yolks, beat until just combined. Stir in combined sifted flour, cocoa and soda then buttermilk. Divide mixture evenly between prepared pans.
3.In a small bowl, beat egg whites with an electric mixer until soft peaks form; gradually add the extra caster sugar, beating until dissolved between additions. Spread the meringue evenly over both cake mixtures. Sprinkle hazelnuts over one cake. Bake in moderately slow oven 25 minutes; cover cakes loosely with foil, bake for a further 20 minutes. Stand cakes for 5 minutes before carefully turning onto wire racks then turn cakes right way up to cool.
4.Beat the cream in a small bowl with an electric mixer until soft peaks form, stir in the sifted icing sugar. Place the cake without the nuts on plate, top with cream mixture and raspberries; top with remaining cake layer.
