Hazelnut, chocolate and raspberry cake with chocolate cream

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 12


By Matt Tebbutt
From Saturday Kitchen


For the cake

  • 200g/7oz salted butter, softened
  • 350g/12oz caster sugar
  • 3 free-range eggs
  • 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped
  • 125g/4½oz plain flour
  • 1½ tsp baking powder
  • 300g/10½oz fresh raspberries, plus 2 tbsp to serve
  • 2 tbsp sumac
  • 250g/9oz dark chocolate, broken into pieces

For the chocolate cream

  • 130g/4½oz almond butter
  • 100g/3½oz unsalted butter, softened
  • 130g/4½oz icing sugar
  • 80g/3oz dark cocoa powder
  • 20–80ml/¾–2½fl oz full-fat milk, to loosen
  • ¼ tsp sumac