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Layered chocolate hazelnut cake

Layered chocolate hazelnut cake

Total Time
1 hr 15 min
30 min
45 min
Chocolate is the go-to ingredient for special occasions so splurge on this decadent cocoa-rich cake


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


3 medium, beaten lightly


cup(s), (160ml)

Low fat chocolate mousse

2 tub(s)

Icing sugar

1 cup(s), (215g)


40 ml, (2 Tbs) hazelnut liqueur


40 g, (2 Tbs)


  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.


TIP: This cake will keep in an airtight container for up to 3 days.