Choco-mayo cake

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 250
    g
    self-raising flour
  • 7
    ml
    baking powder
  • 100
    g
    roasted hazelnuts, chopped
  • 225
    g
    soft dark brown sugar
  • 200
    g
    mayonnaise
  • 200
    ml
    boiling water
  • FILLING
  • 100
    g
    soft butter
  • 50
    g
    cocoa powder
  • 125
    g
    icing sugar
  • 125
    g
    hazelnut and chocolate spread
  • TOPPING
  • 150
    g
    milk chocolate
  • icing sugar to dredge
 

Method

 
1. Beat together the sifted self-raising flour, baking powder, cocoa, roasted hazelnuts, brown sugar, mayonnaise and boiling water. 2. Pour into a greased, base-lined 20 cm round cake tin. Bake at 180 ºC for 55 minutes. Cool, remove paper, slice in two horizontally. 3. To make filling: beat together butter, cocoa, icing sugar and chocolate spread. Sandwich cakes together with half and cover sides with remainder. 4. Melt chocolate in a bowl set over a pan of simmering water. Spread over the top of the cake. Chill for 15 minutes. Dust with icing sugar.
 

Read more on: bake
 

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