Based on a recipe from New Zealand chef Jo Seager, this has become my never fail chocolate cake. It's really easy - you basically throw everything in a bowl and mix.

Ingredients

1 3/4 cups of flour
2 cups sugar
3/4 cup good cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 teaspoons vanilla essence
1 cup cooled espresso coffee
1 cup hazelnut milk (you could use almond, or replace with cows milk)
1/2 cup sunflower oil
250 grams chopped hazelnuts
One bar of good dark chocolate
100 grams whole hazel nuts for the top

Method

1.Heat the oven to 170 degrees celsius.

2.Line a 23-25 cm cake tin. (Make sure it's a tight fit, as this is a very runny recipe.)

3. Beat all the ingredients in a bowl with an electric mixer.

4. Pour into the tin and cook in a 180 degrees celsius oven for 1 and a 1/2 hours, or until a skewer comes out clean.

5. Cool on a cake rack.

6. Melt the chocolate in a bain marie and smooth onto the top of the cake.

7. Sprinkle either chopped or whole hazelnuts on the top.

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