Hazelnut chocolate Seashell cake

Personen: For X servings



50g chocolate hazelnut spread
115g gluten free flour
175g caster sugar
1/2 tl baking powder
45g cocoa powder
1/2 tsp bicarbonate of soda
50ml double cream 40%
1 egg
125ml milk
65ml vegetable oil
1 tesp vanilla-extract
125ml boiling water
100g milk chocolate
250g box of Guylian Sea Shell Chocolates


  1. Preheat your oven to gas mark 4/180°C/fan 160°C. Butter and line two 10cm cake tins with baking parchment.

  2. Place the dry cake ingredients, egg, milk, vanilla extract and vegetable oil, into a mixing bowl. Beat the mixture until smooth.

  3. Add the boiling water and mix until smooth.

  4. Divide the cake mix between the two cake tins and bake in the oven for 15–25 minutes.

  5. Allow the cakes to cool in their tins.

  6. For the chocolate cream middle, heat the chocolate and cream over a low heat until melted. Away from the heat, whisk the mixture until smooth. Allow to cool.

  7. Remove the cakes from their tins.

  8. Spread the chocolate cream over the top of one of the cakes then carefully sandwich the cakes together.

  9. Melt the remaining chocolate in a pan over water and pour over the top of the cake and allow to cool.

  10. Spread the chocolate hazelnut spread over the top of the cake and decorate the top of the cake with Guylian Sea Shell Chocolates.