Chocolate and Hazelnut Cake
This is a dense chocolate cake made with ground hazelnuts, which keep it moist and give it a nutty edge. The sour cream in the batter stops it drying out. It needs no icing, just a dusting of cocoa or a spoon of cream alongside.
Ingredients
Makes 10 servings
- 163g Plain flour
- 122g Ground hazelnuts
- 61g Cocoa powder
- 184g Butter
- 204g Caster sugar
- 4 eggs
- 122g Sour cream
Method
- Preheat oven to 170°C. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
- Fold in flour, ground hazelnuts, cocoa, sour cream and a generous pinch of salt until just combined.
- Bake in a greased 20cm tin for 32–36 minutes until a skewer comes out with moist crumbs.
- Cool, then dust with icing sugar or top with a simple chocolate ganache (cream + dark chocolate).
Nutrition
Per serving: 420 kcal · 8g protein · 39.2g carbs · 27.9g fat