+Indulge in this incredibly divine cake, topped with a creamy frosting and toffee hazelnuts. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:30 - 60 minsCooking Time:30 - 60 minsServes:6 +By:PamsIngredients125g Pams Real Dark Chocolate Chunks 1 cup strong black coffee 1 tsp Pams Vanilla Essence 1 cup Pams Standard Milk 2 eggs 1/3 cup Pams Canola Oil 1 1/2 cups Pams Self-Raising Flour 1/2 cup Pams Ground Almonds 1 1/2 tsp Pams Baking Soda 1 cup Pams Brown Sugar 2 tbs Pams Cocoa Powder 125g Pams Real Dark Chocolate Chunks (frosting) 10g Pams Butter (frosting) 1/4 cup Pams Cream (frosting) 1 cup sour cream (frosting) 1/4 cup Pams Liquid Honey (toffee hazelnuts) 1/2 cup Pams Hazelnuts (toffee hazelnuts)InstructionsPre-heat oven to 170°C. Line a 19cm tin with baking paper. Place chocolate chunks in a glass bowl and pour over hot coffee. Stand for 2 minutes then whisk until smooth. Add vanilla, milk, eggs and oil, then whisk until well combined. In a bowl, combine remaining dry ingredients. Add chocolate mixture and beat on low for 1 minute, then increase speed and beat a further 2 minutes until smooth and glossy. Pour into tin. Bake for 45 to 50 mins. Leave to cool completely, then slice into 3 layers. For the frosting, combine chocolate, butter and cream and heat gently in the microwave or over a double boiler, stirring until melted and smooth. Cool for 20 to 30 minutes, then beat in sour cream until thick and fluffy. Chill. For the toffee hazelnuts, heat honey in a frying pan until bubbling and golden. Add hazelnuts and cook 2 to 3 minutes until coated and syrupy. Pour onto a lined tray and leave to set. When hardened, chop roughly and store in an air-tight container. Place the base of the cake on a plate. Sandwich cake layers with frosting and decorate with remaining piped frosting and toffee nuts.