The easiest chocolate, raspberry & hazelnut cake

Serves 1
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Directions

  1. 1Preheat your oven to 170°C bake. Grease and line a 20cm cake tin with baking paper.
  2. 2In a large bowl, whisk together the dry ingredients (plain flour, caster sugar, Dutch cocoa powder, baking soda, baking powder, and fine salt).
  3. 3In a separate medium bowl, whisk together the wet ingredients (egg, hot strong black coffee, full-fat milk, plain yoghurt, and neutral oil) until combined.
  4. 4Add the wet ingredients to the dry ingredients and whisk together until just combined.
  5. 5Pour the batter into the prepared cake tin.
  6. 6Bake on the lower-middle oven rack for 30-35 minutes, until a skewer inserted comes out clean with a few moist crumbs.
  7. 7Set aside to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  8. 8Once the cake is cooled completely, use a large serrated knife to cut it into two even layers.
  9. 9Add 200g of chopped Whittaker's milk chocolate and 200ml cream to a microwave-safe bowl. Reserve the remaining 50g of chocolate for decorating.
  10. 10Microwave the chocolate and cream in 30-second bursts until melted and smooth.
  11. 11Set aside the ganache in the fridge to cool completely.
  12. 12Once the ganache is cold, add 250g of room temperature traditional cream cheese.
  13. 13Using an electric beater, beat the ganache and cream cheese together for 1-2 minutes until light and fluffy.
  14. 14Spread half of the whipped ganache over the bottom cake layer.
  15. 15Scatter half of the raspberries over the ganache.
  16. 16Place the second cake layer on top.
  17. 17Spread the remaining whipped ganache over the top of the second cake layer.
  18. 18Scatter the remaining raspberries over the ganache.
  19. 19Melt the reserved 50g of chocolate and drizzle it over the top of the cake.
  20. 20Scatter the roasted hazelnuts over the top of the cake.

Ingredients

  • 0.75 cup plain flour
  • 0.5 cup caster sugar
  • 0.5 cup Dutch cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp fine salt
  • 1 large egg
  • 0.5 cup hot strong black coffee
  • 0.25 cup full-fat milk
  • 0.25 cup plain yoghurt
  • 0.5 cup neutral oil
  • 250 g Whittaker's milk chocolate
  • 200 ml cream
  • 250 g traditional cream cheese
  • 1.5 cups raspberries
  • 0.5 cup roasted hazelnuts

Equipment

large bowlmedium bowlwhisk20cm cake tinbaking papermicrowave-safe bowlelectric beaterlarge serrated knifeoven

Tips

  • Your coffee should be the strength of a double shot long black - you don't taste the coffee in the final cake, it just helps bring out the rich flavour of the cocoa.
  • Do not over-beat the whipped ganache.
  • Serve the cake at room temperature.

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