If you love the classic combination of chocolate and hazelnuts, this easy cake is sure to become a favourite. Light, nutty sponge is topped with silky chocolate hazelnut spread and finished with crunchy hazelnuts and Ferrero Rocher mini eggs for a delightful finishing touch.
Chocolate & Hazelnut Ring Cake
Ingredients
- 150g butter
- 150g caster sugar
- 3 large eggs
- 130g self-raising flour
- 1 tsp baking powder
- 20g cocoa powder
- 100mls milk
- 125g roasted chopped hazelnuts, very finely chopped
Topping
- Hazelnut chocolate spread
- 1 tbsp chopped hazelnuts
- a few chopped Ferrero Rocher mini chocolate eggs
Method
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Preheat the oven to 170ºC Fan/Gas 5.
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Cream together the butter and caster sugar until light and fluffy.
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Beat in one egg at a time.
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Fold in the dry ingredients and the milk and finally the hazelnuts.
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Transfer the mixture into a greased ring mould 20-22cm in diameter.
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Bake for 25-30 minutes.
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Cool on a wire tray and then spread the top with 3-4 tbsp chocolate spread and sprinkle with chopped hazelnuts and chopped Ferrero chocolate eggs.
Serves 8
