One thing I have learnt about baking, is that things don’t always go the way you wish. And while I sometimes feel like throwing the whole thing in the bin (like a cry baby), most of the time… you can turn your baking ruin into something cool and unexpected.
The fashion with baking at the moment, seems to be neat, smooth, perfect looking things. But when I showed my flatmate the final Hazelnut and chocolate cake, he said it looked delicious. So , sometimes as a baking enthusiast you have to try and be more diverse and less uniform and think what do people like to eat, rather than.. what looks like all the other photographs on pinterest. Therefore… I have to admit, despite being horribly disappointed by the result at first.. because I wanted it to be perfect with no drips or smudges, I quite like the blatently home-made hodge podge look of this cake. It is drippy and slidy.. and not particularly stable at times… so I felt it only fair to add the word “mudslide” to its name.
The bottom two layers are chocolate cake, and the top is hazelnut sponge. In the layers are whipped cream mixed with vanilla sugar and peanut butter… and then on the top melted and extremely messy chocolate which I used to save the horrific looking quasimodo of a cake from certain doom. Then some hazelnuts on top… to try and distract from the imperfection of a cake.
At the end of the day.. it tastes fantastic… with a mix of nutty hazelnut sponge and chocolate cake. I doubt I will ever be able to make it so imperfectly again.. which is a shame!
200g self raising flour
50g cocoa powder
50g plain yoghurt
large handful of hazelnuts (shelled)
120g self raising flour
25g plain yoghurt
Filling and topping
250ml whipping cream
half a tub of peanut butter
2 tsp vanilla sugar
100g dark chocolate
7 hazelnuts (shelled)
1. Preheat the oven to 175° and grease two identical round baking tins
2. Mix together the butter and sugar until light and creamy
3. Beat in the eggs until thoroughly mixed
4. Fold in the flour and cocoa powder
5. Add the plain yoghurt until fully mixed
6. divide into the two baking tins and bake for 20-25 mins or until the sponge bounces back when pressed
7. Remove (carefully) from baking tins and cool on cooling rack
1. Preheat the oven to 175° and grease one of the baking tins you used for the chocolate sponge
2.Mix together the butter and sugar until light and creamy
3. Beat in the egg
4. Fold in the flour
5. Add the hazelnuts to a food processer and switch on until the hazelnuts are fine and powdery (like course flour)
6. Mix the Hazelnut “flour” into the cake mixture until thoroughly dispersed.
7. Add the yoghurt in and mix in thoroughly
8. Pour into the baking tin and bake for 25-30 minutes or until the sponge bounces back
1. Mix together the vanilla sugar, cream and peanut butter with a hand mixer until it thickens and is mixed in smoothly
2. Once the cake layers are cooled put the cream into the layers and then on top
3. Chill in the fridge for 20 mins
4. Melt the dark chocolate and use a knife of spoon to pour it on in the design you like