Chocolate Hazelnut Cake

by Michael Kyle

Ingredients


  • 1 box of Chocolate Cake Mix
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 medium free range eggs

Topping and filling

  • 1.5 tubs of Chocolate Icing
  • 50 chopped roasted hazelnuts
  • 12 whole hazelnuts
  • 1 oz. dark chocolate melted

Directions

  1. Pour the cake mixture evenly into the two greased cake tins.
  2. Bake in the center of the oven for 22-25 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave the cakes in the tins for 2-3 minutes then turn out onto a wire rack and leave to cool.
  3. Spread 1/3 of the chocolate icing over one of the cakes. Place the second cake on top and spread another 1/3 of the remaining icing over the top and sides in a smooth layer. Use the tip of the palette knife to create a pattern in the icing on the top of the cake.
  4. Gently press the roasted chopped hazelnuts onto the sides of the cake to cover completely. Brush away any excess chopped nuts from around the base of the cake.
  5. Place the remaining icing into the piping bag fitted with the fluted nozzle and pipe 12 rosettes around the top edge of the cake.
  6. Dip the 12 whole hazelnuts into the melted dark chocolate. Leave in a cool place until set, then gently place one on top of each icing rosette.
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