Chocolate Hazelnut Cake
300g butter, chopped
3 cups brown sugar
1 cup hazelnut meal or almond meal
1 cup milk
2 cup plain flour
2 tsp baking powder
1 cup cocoa powder
fresh berries to serve
1 cup (single) cream
1/2 cup cocoa powder, extra, sifted
400g dark chocolate, chopped
Preheat oven to 160°C.
Place butter & sugar in bowl of electric mixer & beat until light & creamy.
Add eggs & beat well.
Add hazelnut meal & milk, sift over flour, baking powder & cocoa & mix until combined.
Spoon mixture into 2x 20cm round greased & lined cake tins & bake for 55 min or until cooked when tested with skewer.
Allow cakes to cool.
To make chocolate icing, place the cream & extra cocoa in saucepan over low heat & stir until smooth.
Add chocolate & butter & stir till smooth.
Place mixture in bowl & refrigerate until cold.
Beat icing with electric mixer until light & fluffy.
Spread icing over tops of both cakes & place one cake on top of the other.
Keep cool until serving.
Serve with berries.
Also good for cupcakes - makes about 24; only cook for about 30 min.