Hazelnut Chocolate Cake

• 1 1/3 cups + 6 tbsp unsalted butter, softened
• 1 1/4 cups sugar
• 1 tsp vanilla bean paste
• 3 None eggs, beaten lightly
• 1 cups self-raising flour, sifted
• 1/2 cup + 2 tbsp milk
• 1 1/3 cups ground hazelnuts
• 1/3 cup + 2 tbsp cocoa powder, sifted
• 1 pinch salt
• 2 2/3 cups powdered sugar, sifted

1. Preheat the oven to 350u0b0F. Grease and line the base and sides of an 8 inch round cake pan.
2. Put the 1 1/3 cups butter, sugar and vanilla bean paste into a medium bowl. Beat with an electric mixer until pale and creamy. On a low speed, add the beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add 1/2 cup milk, then the remaining flour, hazelnuts, 1/3 cup cocoa powder and salt.
3. Spread the batter into the prepared pan and smooth the top with a flat knife. Bake for 50-60 mins, or until a skewer inserted into the middle of the cake comes out clean.
4. Cool the cake in the pan for 10 mins, then turn it out onto a wire rack to cool completely,
5. To make the icing, place 6 tbsp butter, 2 tbsp milk and 2 tbsp cocoa powder into a small bowl and mix together. Slowly add the powdered sugar, in small batches, beating well with a wooden spoon. Spread the cake with the chocolate icing and serve.

sugar, vanilla bean paste, eggs, flour, ground hazelnuts, salt, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/21282 (may not work)