(Unfortunately I had to re-use a picture of a previous cake, which looks very similar, as I completely forgot to take a picture of the Chocolate and Hazelnut cake – sorry!)
What do you do with half a small jar of hazelnut butter which is coming up on it’s use-by? It’s lovely stuff, but unbelievably rich! It was a bit pricey, even at 50% off, and I was absolutely determined that I was not going to waste it – and an appropriate cake-making opportunity arose in the departure of a lovely colleague.
Hazelnut butter isn’t something I’ve seen used much in baking, maybe as a result of the cost, but it’s a great ingredient – full flavour, luxurious texture and utterly indulgent. And as far as possible, I wanted to use up ingredients I happened to have in the cupboard/fridge. I took a basic chocolate cake recipe, and adapted it to suit. In the end, all I needed to buy was the icing sugar 🙂
Chocolate and Hazelnut Cake with Cinnamon Cream-cheese Frosting
4tbs Hazelnut butter
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
1/2 cup unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups Icing sugar, sifted
2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1. Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat the oven to 180C (160C fan) 350F / gas 4. Cream together the butter and sugar with ½ tsp salt until light and fluffy.
2. Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the hazelnut butter. Fold in the rest, followed by enough milk to give a soft dropping consistency. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.
3. Allow to cool completely on a rack, then make the frosting. Beat all the ingredients together in a blender until smooth. Put one of the cakes on a serving plate and spread a third of the icing on top. Place the second on top, then spread the rest of the icing over it.