Chocolate Cake with Chocolate Hazelnut Mousse Icing
Every morsel is a journey back to simpler food.
80 mins 
Makes 1 
INGREDIENTS
Metric
Imperial
- 225 g butter/margarine
- 50 g cocoa
- 225 g castor sugar
- 4 large eggs (60 g each)
- 175 g SASKO SELF-RAISING WHEAT FLOUR
- 1 tsp baking powder
- 150 g butter (at room temp)
- 300 g icing sugar
- 1 tbsp cream/milk
- 60 ml chocolate hazelnut spread (Nutella etc)
- 7.94 oz butter/margarine
- 1.76 oz cocoa
- 7.94 oz castor sugar
- 4 large eggs (2.11 oz each)
- 6.17 oz SASKO SELF-RAISING WHEAT FLOUR
- 1tsp baking powder
- 5.29 oz butter (at room temp)
- 10.58 oz icing sugar
- 1 tbsp cream/milk
- 2.03 oz chocolate hazelnut spread (Nutella etc)
METHOD
- Preheat oven to 180°C
- Lightly grease 2 20/22cm cake tins and line the bottoms with baking paper.
- Melt butter and mix in cocoa.
- Mix together and sift baking powder and flour.
- With an electric mixer, beat the eggs and sugar for 3-4 minutes until light, thick and doubled in volume.
- Add chocolate mixture and flour and fold gently until combined.
- Pour equal amounts into each cake tin and bake for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean.
- Allow to cool before taking out of the cake tins.
- Place the first large cake on a cake stand and spread with ½ the icing.
- Top with the second large cake.
- Spread half the remaining icing on top of the second cake and top with the first smaller cake.
- Spread over the remaining icing and finish with the last smaller cake.
- Dust with icing sugar and decorate with roses.
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