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How to make Chocolate hazelnut cake with fluffy frosting

Yield = 12
Prep time: 0:55
Cook time: 1:00
Total time: 1:55

Ingredients

  • 250g butter, chopped
  • 3 1/3 cups caster sugar
  • 3 1/3 cups cold water
  • 1/3 cup cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda, sifted
  • 2 2/3 cups self-raising flour, sifted
  • 1 cup plain flour, sifted
  • 1 1/2 cups hazelnut meal (ground hazelnuts)
  • 6 eggs

Fluffy frosting

  • 375g butter, softened
  • 4 1/2 cups icing sugar mixture, sifted
  • 1/3 cup cocoa powder, sifted
  • 3 teaspoons milk
  • White chocolate curls, to decorate
  • Dark chocolate curls, to decorate

Method

  • Step 1 Grease two 6cm-deep, 22cm round cake pans. Line base and sides with baking paper. Combine butter, sugar, 3 1/3 cups cold water, cocoa and bicarbonate of soda in a large saucepan over medium-high heat. Cook, stirring for 5 minutes or until smooth. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally. Set aside to cool completely. Preheat oven to 180°C/160°C fan-forced.
  • Step 2 Transfer chocolate mixture to a large bowl. Using an electric mixer, beat chocolate mixture, flours, hazelnut and eggs for 5 minutes or until combined and mixture becomes lighter in colour.
  • Step 3 Divide mixture evenly between prepared pans.
  • Step 4 Bake for 1 hour 15 minutes or until a skewer inserted into centre of cake comes out clean (cover cake loosely with foil if over-browning during cooking). Stand cakes in pans for 15 minutes. Turn on to a wire rack to cool.
  • Step 5 Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa. Add milk and beat.
  • Step 6 Trim top of one cake to level. Place on plate. Spread with 1 cup frosting. Top with untrimmed cake. Spread remaining frosting over top and side of cake. Decorate top with chocolate curls. Serve.