Ingredients
Chocolate cake
- 360g plain flour
- 450g caster sugar
- 100g cocoa powder
- 1 tsp vanilla bean extract
- 1 tbsp apple cider vinegar
- 120ml vegetable oil
- 1 tbsp baking powder (larder)
Peanut butter icing
- 125g icing sugar
- 250g peanut butter
Chocolate hazelnut icing
- 225g hazelnuts
- 40g icing sugar
- 35g cocoa powder
- 180g dark chocolate, melted
- 80ml coconut oil or another plain oil (larder)
Suitable for
- Vegetarians
- Vegans
- Dairy Free
Here's how you do it
- Preheat the oven to 180℃. Pour all the chocolate cake ingredients with 470ml warm water and a pinch of salt in a food processor & whizz up to form a thick, lump-free batter.
- Pour equal amounts of the mixture into two large round cake tins then bake the cakes in the oven for 30 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Take the tins out of the oven and leave the cakes to cool completely before removing from the tins.
- When the cakes have 10 minutes left to cook, spread the hazelnuts onto a baking tray and cook in the oven for 10-12 minutes until light golden and smelling wonderfully toasted. Leave to cool.
- For the peanut butter icing, add 125g of icing sugar & peanut butter into a mixing bowl & mix to combine. Cover the top of one of the cakes with the mixture & then cover with the other cake.
- For the chocolate hazelnut glaze, pour the cooled toasted hazelnuts into a food processor with the cocoa powder and icing sugar and blitz to a smooth paste. Pour into a bowl and mix through the coconut oil and melted dark chocolate. Leave the icing for 10 minutes to thicken.
- Pour the chocolate hazelnut glaze on top of the cake to cover completely. Leave to cool, then slice and serve with a cup of tea (or even a scoop of ice cream).
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