And it continues...

Well, the snow is still falling; I don't think it has stopped over the last 2/3 days. Such beautiful weather, but  it's crazy cold! Trust me, my feet have suffered a lot for sledging and snowy adventures. Back home I think it's fair to say we all deserve an indulgent and yummy treat to keep the cold at bay. So have a slice of this tasty chocolate and hazelnut treat, I suppose it could be thought of as a tray bake, but equally it could also be a cake; decide yourself. Really simple and tastes even better snuggled up by the fire with a mug of something warm! xxx

Much love Alex-Rose xxx

Hazelnut and Chocolate Cake


Ingredients:

• 175g Self raising flour
• 2 Tbsp Cocoa powder
• 1 Tsp Bicarbonate of soda
• 150g Caster sugar
• 2 Eggs beaten
• 150ml Sunflower oil
• 150ml Milk
• 2 Tbsp Golden syrup
• 100g Bashed/Crushed Hazelnuts

Recipe:
Pre-heat the oven to 180c, and grease and line one (fairly deep) square baking tin. Then start the cake by sieving the flour, cocoa, and bicarbonate into a bowl, add the sugar and mix well then make a well in the centre. Add the syrup, eggs, oil, and milk. Beat with an electric whisk until smooth then stir in the hazelnuts, spoon the mixture into the tin and finally place in the oven for 20 to 30 mins, to check that the cake is cooked listen carefully to the cake; if you can here slight popping sounds then the cake could do with a moment longer! Leave the cake to cool,

To ice...
Ingredients:

• 300g Icing sugar
• 100g Unsalted butter (softened)
• 40g Cocoa powder
• 2 Tablespoons of milk
• 50g of Hazelnuts

Start by putting the hazelnuts in a strong freezer bag and bash well with a rolling pin. Set the pieces of nuts aside. In a free-standing mixer (or bowl, and use an electric whisk) sift the icing sugar, and cocoa powder, add the butter and beat on a slow speed until the icing comes together in a ball (this may take sometime but have faith and stick at it) next, add the milk a spoonful at a time and turn up the mixer to a high speed and beat for a couple of minutes, untill light and fluffy. Spread onto the cooled cake and sprinkle (well!) with the hazelnuts. Slice up and enjoy! xx