Chocolate & Hazelnut Cake

For the cake:

• 60g hazelnuts
• 240g butter
• 420g caster sugar
• 6 eggs, separated
• 1 tsp vanilla extract
• 170g plain flour
• 2 tsp baking powder
• 120ml milk
• 4 tbsp cocoa powder

For the chocolate ganache:

• 100g double cream
• 50g dark chocolate
• 20g toasted hazelnuts, chopped (to decorate)

1. 1. Begin by greasing an 18cm bundt baking tin, making sure to coat all of the little grooves & nooks
2. 2. Before making the batter, put all of the hazelnuts into the bowl of a food processor & pulse until just fine & there are no large pieces of hazelnut left in the bowl
3. 3. To make the cake, add the butter to a large bowl or mixer, & beat to soften
4. 4. Add the caster sugar to the bowl & beat until light & fluffy
5. 5. Add the egg yolks & vanilla to the bowl & beat until well combined
6. 6. Add the flour, baking powder & milk to the bowl & beat until everything is just combined
7. 7. In a separate bowl, whisk up the egg whites until they've become pale, frothy & doubled in size
8. 8. Taking one spoonful at a time, fold the egg whites through the cake batter
9. 9. Next, divide the mixture up into 3 equal portions
10. 10. Add the processed hazelnuts & half a tbsp of the cocoa powder to one of the portions & fold these through
11. 11. Add the remaining cocoa powder to another portion of batter & mix this through until smooth
12. 12. Now take a few spoonfuls from each mixture & dollop into the prepared cake tin
13. 13. Then take a skewer or a table knife & gently swirl it through the batter in the tin, being careful not to overmix everything together
14. 14. Bake the cake at 180C for 1 hour or until a skewer inserted into the centre of the cake comes out cleanly when removed
15. 15. Leave the cake to cool in its tin for 10 minutes before removing & leaving to cool
16. 16. To make the ganache, place the double cream into a small saucepan & gently heat until it begins to bubble
17. 17. Remove the cream from the heat & add in the chocolate
18. 18. Stir until the chocolate all melts & everything combines to become smooth & glossy
19. 19. Pour the ganache over the top of the cooled cake before sprinkling over the chopped hazelnuts