Chocolate mayonnaise cake

Method

1. Pre-heat oven to 180C/gas 4. Grease and base line a deep 20cm cake tin.

2. Sift the flour, baking powder and cocoa powder into a large bowl.

3. Place half of the hazelnuts into a food processor and blend to a powder. Roughly chop the rest and put both in the bowl.

4. Stir in the remaining ingredients for the cake.

5. Pour the mixture into the prepared tin and bake for 50 minutes or so, until firm and well risen. Leave to cool in tin.

6. To make the filling: place the butter and milk into a saucepan with the coffee.

7. Heat gently, until the butter has melted. Stir in cocoa and remove from heat.

8. Sift the icing sugar into the mixture and beat until smooth. Leave until cold and thickened. Beat in the chocolate spread.

9. Cut the cake in half horizontally and spread the filling over the bottom layer. Sandwich the cake together.

10. For the topping: melt the butter in a saucepan with the Cola. Add Cocoa Powder and sugar an beat with a whisk until well combined. Pour over the top of the cake.

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Ingredients

For the cake:

350g plain flour
1½ tsp Baking powder
4 tbsp Cocoa powder
100g toasted hazelnuts, (optional)
225g soft light brown sugar
200g mayonnaise
225ml boiling water
1 tsp vanilla extract, (optional)

For the filling:

100g Butter
4 tbsp Milk
1 tsp instant coffee
3 tbsp Cocoa powder
350g icing sugar
150g chocolate hazelnut spread

For the icing:

300g icing sugar
50ml cola
50g Cocoa powder
100g Butter

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