Pre-heat oven to 180°c / 350°f / Gas mark 4
Sift flour, baking powder and cocoa powder into a large bowl. Grind half the hazel nuts in a grinder or food processor then roughly chop the rest.
Add to bowl with rest of ingredients then stir everything together. Pour in to a greased and base lined 20 cm tin. Bake for 50 mins until firm and well risen. Leave to cool in tin.
For the filling, melt butter with milk and coffee in a large pan. Stir in cocoa and remove from heat. Sift the icing sugar over top and beat until smooth.
Leave filling to cool until very thick then beat in chocolate spread. Split cake in to 2 layers. Spread filling over the bottom layer, then sandwich together.
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