Simon Rimmer served up a delicious chocolate and hazelnut cake with a buttercream topping on Sunday Brunch.
The ingredients are: 175g butter, 250g sugar, 3 eggs, 300g flour, 175g sour cream, 150g Nutella and 50g chopped hazelnuts.
For the buttercream: 175g icing sugar and 175g butter and 300g Nutella.
For the topping: more chopped hazelnuts.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.