Chocolate Nutella Honey Cake

I have been in the mood lately to bake cakes rather than cookies it seems these days, I contemplated changing the name, just for a moment, to Filberts and Chocolate Cakes. I took inspiration for this version of the Devonshire Honey from Nigella Lawson's Nutella Cake, the amounts of Nutella, Frangelico (hazelnut liquor) and ground hazelnuts are from that recipe. To think, too, writing about hazelnuts, that this is only the second time I have mentioned Nutella, the beloved Italian spread made from hazelnuts, skim milk and a bit of cocoa, we've all seen the commercials, as part of a recipe. But there you are. This turned out quite moist in the center, which again collapsed, and drier around the edge (though perhaps I put it in for 5 minutes too long). All in all, quite delicious, and well received at work. Two things that happened, one is that one lady asked me if I was trying to make everyone fat, the other is when I got the empty container back, there was lipstick on the outside, I can only imagine that someone was so hungry -- well, I don't want to go there...

Chocolate Nutella Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
175 g good dark chocolate
3 large eggs
300 g (2-1/4 cups) self-rising flour
2 Tbsp cocoa powder
1 jar Nutella (400 g)
1 Tbsp Frangelico or water
100 g (3-1/2 oz.) ground hazelnuts
2 Tbsp honey

Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.

Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).

Add chocolate to hot caramel and stir till melted and mixed through.

Whisk flour and cocoa together till mixed.

Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Whisk ground hazelnuts into batter. Whisk in entire jar of Nutella, followed by the tablespoon of Frangelico into batter.

Pour into the greased pan and bake for 60-65 minutes or until cake is golden brown and spring back when pressed.

Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.