Hazelnut chocolate layer cake

Preheat the oven to 180ºC, gas mark 4. Roast the hazelnuts on a baking tray for 10-14 minutes or until golden; set aside to cool. Grease and line the sides and bases of 2 x 20cm round sandwich cake tins with baking parchment. Put the flour, cocoa, baking powder and salt in a bowl.

In a food processor, whizz 120g cooled nuts until roughly ground. Whizz in the sugar until finely ground, then whizz in the butter. Add the eggs and whizz to combine, then sift in the flour mixture and blend until just combined. Add the milk and blend until smooth.

Divide evenly between the prepared cake tins and smooth the tops. Bake for about 20 minutes until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the buttercream, beat the butter in a bowl with an electric hand mixer for about 3 minutes until light and fluffy. Beat in the icing sugar for another 2 minutes, then the hazelnut spread. To assemble, put one sponge on a stand or plate. Spread or pipe half of the buttercream over it, then put the second sponge on top and decorate with the remaining buttercream. Roughly chop the reserved hazelnuts and scatter over the top.