Brandy and sunken hazelnut cake

Recipe by:

With a depth of dark chocolate flavour and incorporated brandy, this nutty cake is the perfect late-night delight

Brandy and sunken hazelnut cake

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

80

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 160°C and line a 9in round loose base or spring-form tin with parchment.
  2. Melt the chocolate and butter together and stir in the brandy. Set aside.

  3. Mix the two flours, the sugar, and cocoa powder together and stir this into the chocolate mixture. Stir the bread soda into the buttermilk and add the eggs. Mix this with the rest of the ingredients.

  4. Scoop the mixture into the prepared tin and sprinkle the hazelnuts on top. You can chop them if you wish.

  5. Bake for 1 hour and 20 minutes. Allow to cool in the tin. If you would like to add an extra kick you can pour some more brandy over the cake while it is warm.

Ingredients

  • 200g dark chocolate chips

  • 200g butter, softened

  • 125ml brandy — and an optional 100mls to pour over the warm cake

  • 85g plain flour

  • 85g self-raising flour

  • 180g soft brown sugar

  • 180g caster sugar

  • 25g cocoa powder

  • ¼ tsp bread soda, sieved

  • 75ml buttermilk

  • 3 eggs, lightly beaten

  • 80g hazelnuts

Method

  1. Preheat your oven to 160°C and line a 9in round loose base or spring-form tin with parchment.
  2. Melt the chocolate and butter together and stir in the brandy. Set aside.

  3. Mix the two flours, the sugar, and cocoa powder together and stir this into the chocolate mixture. Stir the bread soda into the buttermilk and add the eggs. Mix this with the rest of the ingredients.

  4. Scoop the mixture into the prepared tin and sprinkle the hazelnuts on top. You can chop them if you wish.

  5. Bake for 1 hour and 20 minutes. Allow to cool in the tin. If you would like to add an extra kick you can pour some more brandy over the cake while it is warm.