Ingredients
- 275g/10½oz Allinson Plain Wholemeal Flour
- 10ml/2tsp bicarbonate of soda
- 75g/3oz butter
- 250g/10oz soft brown sugar
- 4 eggs
- 100g/4oz dark chocolate, melted
- 200ml/7fl oz milk
- 50g/2oz butter, melted
- 45ml/3tbsp milk
- 250g/10oz icing sugar
- 30ml/2tbsp cocoa powder
- 8 hazelnuts, shelled
Method
- Grease and line a 20cm/8in cake tin.
- Cream together the sugar and butter, then add the eggs one at a time.
- Add the chocolate and beat well.
- Gradually fold in the remaining ingredients, place into the tin and bake at 180C/350F/gas mark 4 for 40 minutes. Turn out and cool.
- Meanwhile beat together the butter, milk, icing sugar and cocoa and use this icing to coat the cake. Decorate with the hazelnuts.