Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Butter two 20cm round cake tins and line the bases with baking paper. Place the hazelnuts on a baking tray, then roast for 10-12 minutes until golden. Set aside to cool. Pour the milk into a small pan and heat until steaming and almost at simmering point, then whisk in the malted milk powder until dissolved. Set aside to cool.

2. Once the hazelnuts have cooled, reserve 25g for the topping. Place the rest in a food processor and whizz to a fairly fine crumb. Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the salt and ground hazelnuts, then stir to combine and set aside.

3. Use an electric mixer (a handheld electric mixer or a stand mixer fitted with the paddle attachment) to beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. In two batches of each, alternately fold in the flour mixture with the malted milk, until combined. Divide evenly between the prepared cake tins and level the tops. Bake for 20 minutes or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.

4. If adding dark chocolate decoration to the cake, place the chopped chocolate in a heatproof bowl and melt over a pan of gently simmering water or in the microwave. Meanwhile for the buttercream, heat the milk as before, then whisk in the malted milk powder until dissolved. Cool both the chocolate and the malted milk until just slightly warm.

5. In a large mixing bowl, use an electric mixer to beat the butter until very soft. Sift over about half the icing sugar and beat in on a low speed. Repeat with the remaining icing sugar, then increase the speed and continue to beat until paler in colour. Beat in half the cooled malted milk at a time, then beat for a further minute or until smooth and creamy.

6. Place one of the sponges on a cake stand or serving plate. Spoon over about half the buttercream and spread it out evenly. Sandwich with the second sponge, then spread and swirl the remaining buttercream on top. Put the cooled dark chocolate in a piping bag and snip off a small opening. Pipe the chocolate decoratively around the edges of the cake. Roughly chop the reserved roasted hazelnuts and sprinkle on top. Store for up to 4 days in an airtight container.