Combining a classic marriage of gluten-free ingredients - this gorgeous hazelnut meal chocolate cake is an indulgent treat – perfect any time of the day.
Preheat your oven to 160 deg C and line and grease 2 x 9″ springform baking tins.
Combine the dry ingredients in a large bowl and set aside.
Combine the wet ingredients in a large jug and mix well.
Pour the wet ingredients into the dry ones and mix well.
Pour the hazelnut batter into the cake tins and cook for 30-35 mins, ensuring that a skewer inserted comes out clean. Allow to cool in the tin for 5 mins before removing then cool on a cake rack.
Combine all the ingredients for the icing in a high-speed blender and blend until creamy, shiny and glossy. Place in the fridge for 10 mins before icing the centre, top and sides of the cake and serve immediately.