The Plain-Cake Appreciation Society {edition 45}, Hazelnut & Chocolate Cake. 

This week’s bake is a light, fluffy cake – for when the world feels heavy. Make it, share it with a neighbour, take one to a friend who’s feeling low, or sit in the sun with your kids and eat a big slice – because the world seems a little lighter when we share. x 

Hazelnut Cake with Chocolate Buttercream

(serves 8-10)

Ingredients

250g unsalted butter, softened
275g caster sugar
2 tsp vanilla bean paste
4 eggs
225g self-raising flour
100g hazelnuts, ground
½ tsp baking powder
¼ tsp salt
185ml buttermilk

Buttercream:
125g unsalted butter, softened
240g icing sugar, sifted
100g chocolate hazelnut spread
2 tbsp milk

Method

Preheat oven to 160°C (fan-forced) and grease 2 x 20cm springform tins well with butter and line bases with baking paper.

In the bowl of a stand mixer, cream butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well in between.

Place self-raising flour, ground hazelnuts, baking powder, and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding the buttermilk. Once incorporated, follow with the remaining flour, stirring gently until combined.

Divide batter evenly between prepared tins, smoothing tops and tapping tins on the bench a few times to eliminate any air bubbles. Place cakes in preheated oven and cook for 35 minutes or until golden and cooked through. Allow to cool in tins for 10 minutes or so before turning out and allowing cakes to cool completely on a wire rack.

When cakes are cool, make buttercream by placing butter and half the icing sugar in the bowl of a stand mixer and beating until smooth. Add chocolate hazelnut spread, milk and remaining icing sugar and beat until smooth and fluffy. Place one cake on a serving plate and smooth on half the buttercream. Sandwich second cake gently on top and finish with remaining buttercream.

Whilst best eaten the day it is made, this cake keeps happily in an airtight container at room temperature for 2-3 days.