INGREDIENTS:

• 155 g unsalted butter
• 280 g caster (superfine) sugar 
• 2 eggs, beaten
• 90 g plain (semisweet) chocolate, melted
• 5 ml vanilla essence
• 250 g self-raising flour
• pinch of salt
• 2,5 ml ( 1/2 tsp) bicarbonate of soda
• 250 ml milk
• 5 eggs, separated 
• extra 155 g caster sugar 
• extra 5 ml vanilla essence
• 125 g ground hazelnuts 
• 2 tbs plain (all-purpose) flour

INSTRUCTIONS:

Beat the butter and sugar until creamy. Add the beaten eggs and mix well. Mix in the chocolate and vanilla essence. Sift the flour, salt and bicarbonate of soda together and add alternately with the milk to the creamed ingredients. Pour into 3 well greased and lined 23-cm (9-in) round cake tins (pans).

Beat the egg whites until soft peaks form and gradually add half of the extra sugar. In another bowl heat the egg yolks, remaining extra sugar and the extra vanilla essence until thick. Very gently fold in the beaten egg whites. Fold in the ground hazelnuts and the plain flour. Pour the hazelnut mixture on top of the chocolate cake mixture in the tins.

Bake at 180°C (350°F, Gas 4) for 35 minutes or until cooked. Leave to stand for 5 minutes before turning on to a wire rack to cool. When completely cold join cakes together with a thin layer of Cocoa Whipped Cream and spread the remainder all over the cake.

Cocoa Whipped Cream:

• 500 ml double (thick) cream
• 100 g icing (confectioners) sugar
• 45 g cocoa powder

Beat all ingredients together until thick.

Free Download Chocolate & Hazelnut Cake with Cocoa Whipped Cream Recipe (PDF)

https://drive.google.com/open?id=1I-BrbI5YN01NQ6154YaJGv4Xtu93Hsdz