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. 2Preheat your oven to 170°C bake. Grease and line a 20cm cake tin with baking paper.
  3. 3Preheat your oven to 170°C bake. Grease and line a 20cm cake tin with baking paper.
  4. 4In a large bowl, whisk together the dry ingredients (plain flour, caster sugar, Dutch cocoa powder, baking soda, baking powder, and fine salt).
  5. 5In a large bowl, whisk together the dry ingredients (plain flour, caster sugar, Dutch cocoa powder, baking soda, baking powder, and fine salt).
  6. 6In a large bowl, whisk together the dry ingredients (plain flour, caster sugar, Dutch cocoa powder, baking soda, baking powder, and fine salt).
  7. 7In a separate medium bowl, whisk together the wet ingredients (egg, hot strong black coffee, full-fat milk, plain yoghurt, and neutral oil) until combined.
  8. 8In a separate medium bowl, whisk together the wet ingredients (egg, hot strong black coffee, full-fat milk, plain yoghurt, and neutral oil) until combined.
  9. 9In a separate medium bowl, whisk together the wet ingredients (egg, hot strong black coffee, full-fat milk, plain yoghurt, and neutral oil) until combined.
  10. 10Add the wet ingredients to the dry ingredients and whisk together until just combined.
  11. 11Add the wet ingredients to the dry ingredients and whisk together until just combined.
  12. 12Add the wet ingredients to the dry ingredients and whisk together until just combined.
  13. 13Pour the batter into the prepared cake tin.
  14. 14Pour the batter into the prepared cake tin.
  15. 15Pour the batter into the prepared cake tin.
  16. 16Bake on the lower-middle oven rack for 30-35 minutes, until a skewer inserted comes out clean with a few moist crumbs.
  17. 17Bake on the lower-middle oven rack for 30-35 minutes, until a skewer inserted comes out clean with a few moist crumbs.
  18. 18Bake on the lower-middle oven rack for 30-35 minutes, until a skewer inserted comes out clean with a few moist crumbs.
  19. 19Set aside to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  20. 20Set aside to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  21. 21Set aside to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  22. 22Once the cake is cooled completely, use a large serrated knife to cut it into two even layers.
  23. 23Once the cake is cooled completely, use a large serrated knife to cut it into two even layers.
  24. 24Once the cake is cooled completely, use a large serrated knife to cut it into two even layers.
  25. 25Add 200g of chopped Whittaker's milk chocolate and 200ml cream to a microwave-safe bowl. Reserve the remaining 50g of chocolate for decorating.
  26. 26Add 200g of chopped Whittaker's milk chocolate and 200ml cream to a microwave-safe bowl. Reserve the remaining 50g of chocolate for decorating.
  27. 27Add 200g of chopped Whittaker's milk chocolate and 200ml cream to a microwave-safe bowl. Reserve the remaining 50g of chocolate for decorating.
  28. 28Microwave the chocolate and cream in 30-second bursts until melted and smooth.
  29. 29Microwave the chocolate and cream in 30-second bursts until melted and smooth.
  30. 30Microwave the chocolate and cream in 30-second bursts until melted and smooth.
  31. 31Set aside the ganache in the fridge to cool completely.
  32. 32Set aside the ganache in the fridge to cool completely.
  33. 33Set aside the ganache in the fridge to cool completely.
  34. 34Once the ganache is cold, add 250g of room temperature traditional cream cheese.
  35. 35Once the ganache is cold, add 250g of room temperature traditional cream cheese.
  36. 36Once the ganache is cold, add 250g of room temperature traditional cream cheese.
  37. 37Using an electric beater, beat the ganache and cream cheese together for 1-2 minutes until light and fluffy.
  38. 38Using an electric beater, beat the ganache and cream cheese together for 1-2 minutes until light and fluffy.
  39. 39Using an electric beater, beat the ganache and cream cheese together for 1-2 minutes until light and fluffy.
  40. 40Spread half of the whipped ganache over the bottom cake layer.
  41. 41Spread half of the whipped ganache over the bottom cake layer.
  42. 42Spread half of the whipped ganache over the bottom cake layer.
  43. 43Scatter half of the raspberries over the ganache.
  44. 44Scatter half of the raspberries over the ganache.
  45. 45Scatter half of the raspberries over the ganache.
  46. 46Place the second cake layer on top.
  47. 47Place the second cake layer on top.
  48. 48Place the second cake layer on top.
  49. 49Spread the remaining whipped ganache over the top of the second cake layer.
  50. 50Spread the remaining whipped ganache over the top of the second cake layer.
  51. 51Spread the remaining whipped ganache over the top of the second cake layer.
  52. 52Scatter the remaining raspberries over the ganache.
  53. 53Scatter the remaining raspberries over the ganache.
  54. 54Scatter the remaining raspberries over the ganache.
  55. 55Melt the reserved 50g of chocolate and drizzle it over the top of the cake.
  56. 56Melt the reserved 50g of chocolate and drizzle it over the top of the cake.
  57. 57Melt the reserved 50g of chocolate and drizzle it over the top of the cake.
  58. 58Scatter the roasted hazelnuts over the top of the cake.
  59. 59Scatter the roasted hazelnuts over the top of the cake.
  60. 60Scatter the roasted hazelnuts over the top of the cake.

Ingredients

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