By Jane Curran
- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) caster sugar
- 4 medium eggs, lightly beaten
- 1tsp vanilla extract
- 150g (5oz) self-raising flour
- 25g (1oz) cocoa powder
- 1tsp baking powder
- 1tbsp semi-skimmed milk
for the filling
- 100g (4oz) cream cheese
- 25g (1oz) unsalted butter, softened
- 50g (2oz) Nutella
- 100g (4oz) icing sugar, sifted
- 40g (1½oz) hazelnuts, crushed
- 1tbsp cocoa powder
you will need
- 2 x 18cm (7in) round cake tins, lined with greaseproof paper
Heat the oven to 180C, 160C fan, 350F, gas 4. Using an electric hand whisk, beat the butter and sugar together until pale and fluffy.
Gradually add the eggs and vanilla a little at a time, beating well after each addition. Sift the flour, cocoa powder and baking powder over the mixture and fold in gently with a large metal spoon. Add the milk to bring the mixture to a dropping consistency.
Divide the mixture between the tins and bake on the oven's middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out on to a wire rack to cool completely.
Meanwhile, make the filling. Using an electric hand whisk, beat together the cream cheese, butter and Nutella. Add the icing sugar and beat until fluffy. Fold through the hazelnuts and spread on to one cake. Top with the other cake and dust with cocoa powder to serve.
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