- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) caster sugar
- 4 medium eggs, lightly beaten
- 1 tsp vanilla extract
- 150g (5oz) self raising flour, sifted
- 25g (1oz) cocoa powder
- 1 tsp baking powder
- 1 tbsp semi skimmed milk
- For the filling
- 100g (4oz) icing sugar, sifted
- 25g (1oz) unsalted butter, softened
- 100g (4oz) cream cheese
- 50g (2oz) nutella
- 40g 1½oz) hazelnuts, crushed
- 1 tbsp cocoa powder
Preheat the oven to 180C/160C fan/350F/Gas4. Grease and line 2 x 18cm (7in) round cake tins with greaseproof paper. 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 the mixture to bring to a dropping consistency.
Divide the mixture between the tins and bake on the middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in there tins for 5 minutes then turn out onto a wire rack to cool completely.
Meanwhile using the electric hand whisk beat the cream cheese, butter and nutella. Add the icing and beat until fluffy. Fold through the hazelnuts and spread thickly onto one layer of the cake. Top with the other layer and dust with the cocoa powder to serve.
Top Tip for making Chocolate and Hazelnut Victoria Sandwich
Why not stir some chopped nuts through the cake mixture.