Chocolate Raspberry Meringue Gateau

• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 4 None large eggs, separated
• 1 cup self-rising flour, plus 2 tbsp
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/4 cup chopped roasted hazelnuts
• 2/3 cup heavy cream
• 1 tbsp powdered sugar
• 9 oz raspberries

1. Preheat oven to 325u0b0F. Grease 2 (8 inch) round cake pans and line bases with baking paper.
2. In a stand mixer, beat butter and 3/4 cup sugar until light and fluffy. Add egg yolks and beat until just combined. Stir in flour, cocoa powder and baking soda then buttermilk. Distribute between prepared pans.
3. Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved between additions. Spread meringue evenly over both cakes. Sprinkle hazelnuts over 1 cake. Bake for 25 mins. Cover cakes loosely with foil and bake for another 20 mins, until a skewer inserted in the center comes out clean. Let cakes cool in pans for 5 mins then transfer to wire racks to cool completely.
4. To assemble, whip heavy cream to soft peaks. Stir in powdered sugar. Place cake without nuts on a serving or cake plate. Top with whipped cream and raspberries then place remaining cake layer with hazelnuts on top.

butter, sugar, eggs, flour, cocoa powder, baking soda, buttermilk, hazelnuts, heavy cream, powdered sugar, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/36544 (may not work)