Serves: 24, Calories: 308

Ingredients

Cake:

• 375g caster sugar.  1500
• 120ml veg oil, OR, 160g soft butter.  1202
• 3 large eggs.  225
• 1 tsp fine coffee powder
• 100ml sour cream (optional).  187
• 200g plain flour, sifted.  684
• 75g natural cocoa powder, sifted.  289
• 75g ground hazelnuts.  518
• 3 tsp baking powder
• Pinch of salt
• 200ml milk (room temp / microwave from cold on defrost for 40 secs).  98

Buttercream Topping: (whisked)

• 190g butter, softened.  1427
• 200g icing sugar, sifted.  800
• 65g Bournville powder.  267
• ½ tsp fine coffee powder
• 2-3 tsp milk.  30
• 25g chopped hazelnuts to sprinkle.  175

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. All ingredients must be warm room temp.
4. Cake: In large mixing bowl; Cream butter and sugar.
5. Add eggs one at a time, whisking well between additions.
6. Whisk in sour cream.
7. Briefly fold in ½ flour, ½ cocoa, ½ ground hazelnuts plus baking powder, salt and ½ milk.
8. Fold in remaining flour, cocoa, ground hazelnuts, coffee and milk until just combined.
9. Pour into dish. Bake for 75 mins. Cover with foil from 35 mins.
10. Cool for 40 mins in dish. Remove. Cool completely.
11. Buttercream: In medium Pyrex bowl; Whisk butter, icing sugar, Bournville and coffee, with a fork, until pale and creamy.
12. Whisk in milk until smooth and spreadable.
13. Top cake with buttercream and chopped hazelnuts.

Calories = 7402

• 7402 / 24 = 308
• 7402 / 20 = 370

Tip: Makes 24 cupcakes. Bake for 16-20 mins.

Tip: Substitute sour cream for Greek yogurt, OR, Mascarpone, OR, leave out entirely. Cake will taste fine but not be as moist after 2 days.