Name: Choco-mayo cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g flour self-raising; 7.00 ml Baking powder; 100.00 g hazelnuts roasted, chopped; 225.00 g brown sugar; 200.00 g mayonnaise; 200.00 ml water boiled; 100.00 g butter soft; 50.00 g cocoa powder; 125.00 g icing sugar; 125.00 g chocolate hazelnut spread; 150.00 g milk chocolate; icing sugar to dredge

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Ingredients (12)

250.00 g	flour — self-raising
7.00 ml	Baking powder
100.00 g	hazelnuts — roasted, chopped
225.00 g	brown sugar
200.00 g	mayonnaise
200.00 ml	water — boiled

FILLING

100.00 g	butter — soft
50.00 g	cocoa powder
125.00 g	icing sugar
125.00 g	chocolate hazelnut spread

TOPPING

150.00 g	milk chocolate
	icing sugar — to dredge

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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.