Ingredients
- 30g cocoa powder
- 1tsp vanilla extract
- 160g mayonnaise
- 200g self raising flour
- 200g caster sugar
- 1tsp baking powder
- For The Filling And Topping:
- 100g hazelnuts
- 150g caster sugar
- 300ml double cream
- 110g hazelnut praline caramel (or caramel sauce)
- You Will Need:
- 2 x 20cm sandwich tins, base and sides lined with baking parchment
Instructions
- Heat the oven to 180C. Whisk together the cocoa powder and 200ml boiling water until smooth then leave to cool. Then mix everything else together well using an electric hand whisk then gradually add the cocoa mixture. Divide between the cake tins then bake for 20-25 mins. Cool in the tins.
- To prepare the topping, put the hazelnuts on an oiled piece of foil. Melt the sugar until you have a caramel, then pour over the nuts and leave to cool. Then blitz to a fine praline in a food processor. Lightly whip the double cream then stir in the caramel sauce, reserving 2tbsp. Spread half on the base cake, drizzle over the 2tbsp sauce, top with the other cake and spread the remaining cream over. Sprinkle the praline around the edge.
