Chocolate Hazelnut Cake

Chocolate & Hazelnuts – I don’t know what two flavours marry so well. According to my amazing new Flavour Thesaurus book by Niki Segnit, these two flavours came about in the late-nineteenth century due the the lack of cocoa. They had to add ground hazelnuts to bulk out what chocolate they had and hence Nutella was born!  Nutella would have to be my food heaven, so much so that I’ve had to ban myself from buying the stuff. I can’t have it in the house or I will eat it all –  in massive spoonfuls – behind the cupboard door – in secrecy. Nutella is my herion.

This recipe is originally for chocolate hazelnut cupcakes out of the amazing Hummingbird Bakery Cookbook. This famous bakery on the iconic Portobello Road in  London is huge and has reached god-like status amongst the baking world. The book is filled with beautiful pictures of each recipe and even has Gweneth Paltrow’s testimony on the front cover. SOLD!


Chocolate Hazelnut Cake

by Hummingbird Bakery

for two cakes
200g flour
40g cocoa powder
280g caster sugar
3 teaspoons baking powder
pich of salt
80g butter at room temp
240 ml whole milk
2 egg
240g hazelnut spread (like nutella)



for the frosting
250g icing sugar sifted
80g unsalted butter at room temp
25ml whole milk
80g hazelnut spread


1. Preheat oven to  170°C and line two 20cm round tins.

2. Sift flour, cocoa powder, sugar, baking powder and salt into a large bowl or mixer.

3. Add butter and mix until it becomes a sandy texture.

4. Slowly add milk until incorporated and add egg.

5. Add half the mixture to a lined round 20cm tin and cook for 20 min.

For the frosting

6. Sift your icing sugar and add the butter until incorporated. Slowly add milk and then add the hazelnut spread. Taste the frosting and add more hazelnut spread if you want it a bit richer in flavour.

7. Once the cakes have cooked and cooled, heat up the hazelnut spread in the microwave. It should be quite runny. Spread it over the top side of one of the cakes and place the other on top. Decorate the cake with the frosting either with a piping bag or smooth it on spatula.

*This cake is best eaten on the day of baking – but I don’t think that will be a problem!*

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