Chocolate and Hazelnut Cake - cake recipe with Nutella PT1 (PT2 is Chocolate Nutella Buttercream)

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• 50g/ 2oz Nutella,
• 1 tea spoon baking powder.
• 200g/ 7oz/ 7/8 cup Caster sugar,
• 2 table spoons of strong coffee,
• 4 Eggs,
• 200g/ 7oz/ 1 + 2/3 cups Self Raising Flour (or All purpose and raising agent),
• 225g/ 8oz/ 1 cup Butter,
• 2/3 heaped table spoons Cocoa,

This recipe will make enough batter for you to make 2 small 6 inch round cakes or one larger cake. You can also make around 18 muffins from this recipe. It's a great moist nutty chocolate cake which is easy to make and yummy to eat. Find out how to make this Chocolate Hazelnut cake and delicious Nutella butter cream in this easy tutorial.

Tips: Make your coffee before you start this recipe and allow to cool - do not put it straight into the fridge as it'll warm your fridge up! Always pre-heat your oven and remember if you have a fan assisted oven to reduce the temperature by about 20 degrees. If you prefer a stronger hazelnut taste, add less cocoa and add more Nutella. You can also add real chopped hazelnuts to this recipe. One large cake will take between 30-45 minute depending on your oven so place the cake on the middle shelf and check after 30 mins to see if it's cooked. A toothpick inserted in the centre will come out clean or with only one or two crumbs which fall off instantly if it is ready to come out of the oven. Do not miss out the coffee - not only does it make the cake more moist but it also enhances the other flavours, This cake will keep for around 3 days in a sealed container. DO NOT keep cakes in the fridge unless they have cream in as it shortens the life of the cake. Cakes with fresh cream should be eaten within 36 hours and must be kept in the fridge.