Recipe: Chocolate raspberry hazelnut fudge cake

Serves: 8

Prep: 25 minutes

Baking: 40 minutes


  • 265g plain flour
  • 55g cocoa powder , unsweetened
  • 1.5tsp baking powder
  • 1.5tsp bi-carb soda
  • 400 g white sugar
  • 1 tsp salt
  • 2 large eggs
  • 250 ml milk
  • 125 ml vegetable oil
  • 2 tsp vanilla extract
  • 250 ml boiling water


  • 400g butter room temp
  • 400g icing sugar
  • 60g cocoa powder, unsweetened
  • 50ml milk
  • Dash vanilla


  • 120g raspberry jam
  • 100g chopped hazelnuts
  • Edible flowers (optional)
  • 200g fresh raspberries


  • Preheat your oven to 180C/160C fan.
  • Line the base of two 8” tins with parchment paper and grease and flour. Set aside.
  • Sieve the flour, cocoa, salt, baking powder, bread soda, and salt into a bowl.
  • Add the sugar and mix through.
  • To this add the eggs, milk, oil and vanilla and mix to form a smooth batter,
  • Finally add the boiling water and mix through.
  • Pour this into the prepared tins and place in the oven and bake for 40 minutes.
  • Once baked, remove and allow to rest in the tins for five minutes before carefully turning it out onto a wire rack to cool completely.
  • To make the buttercream, simply cream the butter, sugar and cocoa powder together with the paddle attachment until you have a smooth buttercream.
  • Add the milk and vanilla, mix through.
  • To assemble, place one sponge on your serving dish and pipe a circle of buttercream on top.
  • Spoon the raspberry jam in the centre.
  • Place the other sponge on top and cover the cake with the remaining buttercream
  • Finish the cake with some raspberries, chopped hazelnuts and edible flowers(if using)
  • Enjoy