The Perfect Breakfast Cake

Wouldn't it be great to have cake for breakfast?I am sure we would all love to but guilt always holds us back. Well this recipe will quiet that annoying voice in your head, even if just for a few hours. Despite its not so attractive appearance this cake will please.

Wholemeal Dark chocolate hazelnut cake

Wholemeal Dark chocolate hazelnut cake

Wholesome and filling, sweet enough to be breakfast yet savory enough to be a meal. It goes great with a hot drink or a tall glass of milk and keeps really well too.

Wholemeal Dark chocolate hazelnut cake

175g butter
175g golden granulated sugar
3 beaten eggs
2-8 tbsp milk
175g wholemeal flour
2.5 level tsps baking powder
200g dark chocolate, chopped up into little bits
110g ground hazelnuts
25g chopped hazelnuts

Oven: 180c, gas mark 4
Grease and line a deep round cake tin about 18cm in diameter. ( I used a square 9 inch)

Method:

• Cream the butter and sugar, then add the eggs a little at a time and fold in the flour and baking powder.  
• Add 1/3 of the the chocolate and all of the ground hazelnuts, Fold. Then add the milk a
• tablespoon at a time till the mixture drops off the spoon when you tap it on the side of the bowl. It will be a fairly firm mixture.  
• Put the mixture in the tin, smooth the top and sprinkle the chopped hazelnuts and balance chocolate over the top.

Stick it in the oven for about 1.5 hours – you’ll need to check it after an hour and put a sheet of grease proof paper
over the top if the nuts are getting too brown. Let it cool in the tin for about 15 minutes before you turn it out.

Wholemeal Dark chocolate hazelnut cake