Rich and indulgent layer cake

Rich and indulgent layer cake

Dig In!
Mark Roper

This is almost a brownie…it’s so rich. I have eaten so many of these cakes. I guarantee you’ll make it again and again.


Quantity Ingredient
35g hazelnuts
240g dark chocolate, at least 70% cocoa solids, broken into pieces
250g softened unsalted butter, plus extra for greasing
200g caster sugar
4 large eggs
65g plain flour, sifted
pinch salt
250g strawberries, hulled and halved
125g blueberries
125g raspberries
icing sugar, to dust

Chocolate–hazelnut cream

Quantity Ingredient
165g chocolate and hazelnut spread
250ml whipping cream


  1. Preheat the oven to 160°C (or 140°C for a fan-forced oven). Butter the sides and line the base of two 20 cm shallow round cake tins. Put the hazelnuts on a baking tray and roast for 8–10 minutes or until aromatic and the skins start to loosen. Transfer the nuts to a clean tea towel and rub the nuts carefully to remove most of the skins. Discard the skins and lightly crush the hazelnuts. Increase the oven temperature to 200°C (or 180°C for a fan-forced oven).
  2. Put the chocolate in a heatproof bowl and place it over a saucepan of simmering water. Gently melt the chocolate, then remove the bowl from the heat when the chocolate has almost melted. Cool slightly.
  3. Cream the butter and caster sugar using an electric mixer on medium–high speed until well combined. Reduce the speed to medium and add the eggs one at a time, mixing to fully incorporate each egg before adding the next. Beat in the melted chocolate until fully incorporated. Fold in the sifted flour and salt with a spatula. Spoon the mixture into the prepared tins, spreading the mixture evenly, and bake in the oven for 6–8 minutes, until just firm on top and the mixture is starting to pull away from the sides of the tin. Remove the cakes from the oven and cool in the tins.
  4. To make the chocolate–hazelnut cream, beat the chocolate and hazelnut spread and cream using an electric mixer until soft peaks form.
  5. To assemble, place one cake on a serving plate and spread just over half of the chocolate–hazelnut cream over the cake. Place half the strawberries over the cream. Place half the blueberries and raspberries into the cracks and sprinkle over about half of the crushed hazelnuts. Add the second cake and repeat the process. Dust the cake with icing sugar and sprinkle over the remaining crushed nuts.
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