Ingredients:
- 200g Self-Raising Flour
- 2 tbsp Grounded Pleasures Straight Up Cocoa
- 200g Unsalted Butter, softened
- 200g Caster Sugar
- 1 tsp Grounded Pleasures Vanilla Extract
- 120g Hazelnut Butter*
- 60g Milk Chocolate, melted
- 3 Eggs
- 120g Greek Style Yoghurt
Ingredients for the Icing:
- 190g Icing Mixture
- 25g Grounded Pleasures Straight Up Cocoa
- 2.5 tbsp Boiling Water, approx.
- 2 tbsp Hazelnuts, roasted, skinned and roughly chopped *or blend 120g roasted and skinned hazelnuts in a food processor until a nut butter forms
Directions:
- Preheat oven to 170 degrees Celsius and line a deep 20cm round cake tin.
- In a medium bowl, sift the flour and cocoa powder. Whisk to combine then set aside.
- In the bowl of a stand mixer beat the butter, sugar, and vanilla extract until pale and creamy. Add the hazelnut butter and melted chocolate to the butter mixture and mix until combined.
- Add in the eggs one at a time, then add the yoghurt and mix until well combined. Add the flour and cocoa and mix on low speed until combined and the batter is smooth.
- Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil and bake for a further 20-25 minutes, or until the cake is cooked through.
- Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool completely.
- Once the cake has cooled, make the icing by combining the dry ingredients together in a medium bowl, then add 1.5 tbsp boiling water. Mix with a spoon and add more water half a tablespoon at a time until you have a nice thick, smooth spreadable icing. Spread over the top of the cake using the back of a spoon and decorate with chopped hazelnuts if desired.