A special birthday cake for my dad!

250g butter, softened
150g golden caster sugar
100g dark chocolate
Capful of vanilla essence
4 medium eggs
150g self raising flour
50g ground hazelnuts
75g whole roasted hazelnuts
80ml milk
2 chewy toffees
125g icing sugar

Preheat the oven to 180 degrees. Cream together 200g of the butter with the caster sugar. Melt 50g of the chocolate in a bowl over a pan of simmering water and then stir the melted chocolate into the butter mix. Gradually add the eggs then add 50ml of the milk. Fold in the flour, ground hazelnuts and 50g of the whole hazelnuts with a metal spoon. Divide between two prepared 20cm round tins and bake in the centre of the oven for 30 mins.

Melt the toffees in a small pan with a tsp of water and coat the rest of the hazelnuts in it. Place on a piece of greaseproof paper to set, making sure the nuts are separated. Beat the remaining butter with the icing sugar to make a smooth cream. Beat in the milk. Melt 40g of chocolate and beat into the butter icing mix as well. Spread half on the top of each cake and sandwich the cakes together. Decorate the top with the coated hazelnuts and grate or shave the remaining chocolate over the top.

Enjoy, with or without candles!