Layered chocolate hazelnut cake
13
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 45 min • Serves: 16 • Difficulty: Easy
Chocolate is the go-to ingredient for special occasions so splurge on this decadent cocoa-rich cake
Ingredients
White self-raising flour
2 cup(s), (300g)
Bicarbonate of soda
½ tsp
Cocoa powder
½ cup(s), (50g)
Caster sugar
1 cup(s), (220g)
Reduced fat oil spread
175 g, melted
Reduced fat oil spread
20 g
Vanilla bean extract
2 tsp
Egg(s)
3 medium, beaten lightly
Buttermilk
⅔ cup(s), (160ml)
Low fat chocolate mousse
2 tub(s)
Icing sugar
1⅓ cup(s), (215g)
Liqueur
40 ml, (2 Tbs) hazelnut liqueur
Hazelnuts
40 g, (2 Tbs)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm (base measurement) round cake tin with oil. Line base and side with baking paper.
2
Sift flour, bicarbonate of soda and ⅓ cup (35g) cocoa into a large bowl. Stir in caster sugar, melted spread, vanilla, eggs, buttermilk and mousse. Spread mixture into prepared tin. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 10 minutes before turning out onto a wire rack to cool.
3
Meanwhile, sift icing sugar and remaining cocoa in a medium bowl. Stir in extra spread and 2 tablespoons boiling water until icing is smooth and combined.
4
Using a serrated knife, cut cake into thirds crossways. Place cake base on a plate. Drizzle with half the liqueur and spread with one-third of the icing. Repeat with middle cake layer. Sandwich with cake top. Spread remaining icing over top of cake. Sprinkle with nuts to serve.
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