Hazelnut Chocolate Layer Cake

Hazelnut Chocolate Layer Cake

Chocolate and Hazelnut are a match made in heaven in this knock-out- bake.
Ingredients:
5 ounces (150g) blanched hazelnuts, divided
3/4 cup (175 g) unsalted butter softened, plus more for greasing
2/3 cup (160g) self rising white flour
2 tablespoons (25g) cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2/3 cup (175g) caster sugar
3 medium eggs, beaten
5 tablespoons whole milk
Buttercream:
2/3 cup (150g) Unsalted Butter

2/3 cup (150g) Icing Sugar
6oz (175g) hazelnut chocolate spread (Nutella)

Directiona:

Preheat oven to 350*F.  Roast the hazelnuts on a baking tray for 10 - 14 minutes or until golden.  Set aside and allow to cool.  Grease and line the rounds and sides of 2"x 8" round layer cake pans.

Combine the Cocoa, flour, baking powder and salt in a bowl.

In a food processor, whiz 4 ounces (120g) cooled nuts until roughly ground.   Whiz in the sugar until finely ground, then whiz in the butter.

Add the eggs and whiz to combine, then sift in the flour mixture and blend just until combined.  Add the milk and blend until smooth.

Divide evenly between the prepared cake pans and smooth the tops.  Bake for about 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool in the tins 5 minutes then turn out onto a wire rack to cool completely.

For the Buttercream, beat the butter in a bowl with an electric hand mixer for about 3 minutes until light and fluffy.  Beat in the icing sugar for another 2 minutes, then hazelnut spread. 

To assemble, put one sponge on a plate or stand, spread or pipe one-half of the buttercream over it., then place the second sponge on top and decorate it with the remaining buttercream.  Roughly chop the reserved (30g) hazelnuts and scatter over the top.