This easy-to-bake chocolate cake is great with a cuppa. And you can freeze it – that’s if there’s any left over.
Prep time: 15 mins
Cooking time: 1 hr 15 mins
Total time: 1 hr 30 mins
Skill level: Easy peasy
- 150g (5oz) butter, softened
- 150g (5oz) caster sugar
- 150g (5oz) self-raising flour
- 3 medium eggs, beaten
- 3tbsp milk
- 2 level tbsp cocoa
- 4 level tbsp chocolate hazelnut spread, e.g. Nutella
- 50g (1¾oz) hazelnuts, roughly chopped
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
- Set the oven to gas mark 3 or 160°C. Tip the butter, sugar, flour, eggs and milk into a bowl and then beat until the mixture is smooth.
- Spoon half of the mixture into another bowl. Beat the cocoa and chocolate spread into one bowl of the plain mixture.
- Spoon alternate spoonfuls of the plain and chocolate mixtures into the lined loaf tin. Use a skewer to swirl through the mixture in the tin to marble it lightly, but don’t over-mix it or the marbled effect will be lost. Sprinkle the chopped hazelnuts over the top of the loaf and press them down lightly into the cake mixture.
- Bake the cake in the centre of the oven for 1-1¼ hours or until the cake feels just firm to the touch and the skewer comes out clean after being inserted into the centre of it.
- Remove the cake from the oven and leave it to cool in the tin for about 10 mins, then transfer it to a wire rack and leave it to cool completely.
Feature: Sue McMahon. Photos: www.frankthephotographer.com Props stylist: Sue Radcliffe