Please wait, the site is loading...

Chocolate and hazelnut fault-line cake


Serves: 16
timePrep time: 50 mins
timeTotal time:
Chocolate and hazelnut fault-line cake
Recipe photograph by Kris Kirkham

Chocolate and hazelnut fault-line cake

Make our epic chocolate fault-line cake for a showstopping Easter bake

Serves: 16
timePrep time: 50 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
758Kcal
Fat
49gr
Saturates
28gr
Carbs
68gr
Sugars
54gr
Fibre
2gr
Protein
10gr
Salt
0.9gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the cake
  • 375g soft unsalted butter
  • 375g golden caster sugar
  • 6 large eggs
  • 275g self-raising flour
  • 75g cocoa powder
  • 2 tsp baking powder
  • 125g ground hazelnuts
  • 150ml buttermilk
  • 1 tsp vanilla bean paste or extract
  • 3 tbsp hazelnut syrup (e.g. Monin)
For the white chocolate buttercream
  • 200g white chocolate, chopped
  • 250g soft unsalted butter
  • 250g icing sugar, sifted
For the decoration
  • about 175g mini chocolate eggs (we used Galaxy and Kinder)
  • chocolate sprinkles (we used Cake Angels Zillionaire sprinkles)

Step by step

Get ahead
The sponge layers can be frozen, and the cake can be decorated up to 24 hours ahead. Leftovers keep for up to 5 days in an airtight container.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line 3 x 18cm loose-bottomed cake tins. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Sift together the flour, cocoa powder and baking powder and carefully fold through the cake mixture, with a pinch of salt. Finally stir through the ground hazelnuts, buttermilk and vanilla.
  2. Divide the mixture between the tins and bake in the oven for 35-40 minutes, or until a skewer inserted comes out clean. Remove from the oven and immediately drizzle each sponge with 1 tablespoon of the hazelnut syrup. Leave to cool in the tins for 10 minutes, before removing and allowing to cool completely on wire racks.
  3. For the buttercream, put the white chocolate in a heatproof bowl and place over a pan of simmering water. Stir gently until the chocolate has melted. Remove from the heat and leave to cool slightly. In a separate bowl, beat together the butter and icing sugar until you have a smooth buttercream. Beat in the white chocolate.
  4. To decorate, level the tops of all three cakes. Place the first of the cakes on a board or cake stand and top with a layer of buttercream. Sandwich with the second cake and layer with more buttercream before topping with the final cake. Turn the final cake upside down before sitting on top so that the top of the cake is very flat.
  5. Cover the top and sides of the cake with a first layer of icing, making sure it isn’t too thick, but thick enough to hold the decorations. Then, using a palette knife cover the bottom third and top third with a thick layer of icing (about 7mm thick), leaving a rough channel around the middle which isn’t iced – this will be the fault-line that you fill with your chocolate decorations. It doesn’t matter if the channel is different widths and heights, it will add to the final look of the cake. Taking a large palette knife, skim around the circumference of the cake to smooth the top and bottom layers of icing, leaving the fault-line around the middle. Chill in the fridge for around 30 minutes, so the icing is firm.
  6. Carefully cut the Galaxy and Kinder eggs in half with a sharp knife, then use these to fill the fault-line. Fill the gaps between the eggs with the chocolate sprinkles until the line is completely filled.

    BAKE TO WIN!

    We’ve teamed up with British manufacturer Samuel Groves to offer all keen bakers the chance to win a bundle of its first-class Mermaid Bakeware products with a lifetime guarantee. All you need to do is make the cake and share your pics on Instagram for your chance to win - CLICK HERE TO ENTER

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years