Hazelnut Chocolate Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Grease and line the base and sides of an 8 inch round cake pan.
- Put the 1 1/3 cups butter, sugar and vanilla bean paste into a medium bowl. Beat with an electric mixer until pale and creamy. On a low speed, add the beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add 1/2 cup milk, then the remaining flour, hazelnuts, 1/3 cup cocoa powder and salt.
- Spread the batter into the prepared pan and smooth the top with a flat knife. Bake for 50-60 mins, or until a skewer inserted into the middle of the cake comes out clean.
- Cool the cake in the pan for 10 mins, then turn it out onto a wire rack to cool completely,
- To make the icing, place 6 tbsp butter, 2 tbsp milk and 2 tbsp cocoa powder into a small bowl and mix together. Slowly add the powdered sugar, in small batches, beating well with a wooden spoon. Spread the cake with the chocolate icing and serve.
Nutrition & Diet Analysis (per serving)
471
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).