Chocolate hazelnut cake

• Ingredients

• 200g dark chocolate, chopped
• 200g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla essence
• 2 eggs, at room temperature
• 1 3/4 cups self-raising flour
• 1/4 cup cocoa powder
• 3/4 cup milk
• 1 cup choc-hazelnut spread (such as Nutella)
• 80 small solid chocolate Easter eggs
  
  
  
  
  
  
  
  
  
  
  
  

  • Method

  1. Step 1
     Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
  2. Step 2
     Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
  3. Step 3
     Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
  4. Step 4
     Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
  5. Step 5
     Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.