Hazelnut Chocolate Cake - cooking recipe

Ingredients
    1 1/3 cups + 6 tbsp unsalted butter, softened
    1 1/4 cups sugar
    1 tsp vanilla bean paste
    3 None eggs, beaten lightly
    1 cups self-raising flour, sifted
    1/2 cup + 2 tbsp milk
    1 1/3 cups ground hazelnuts
    1/3 cup + 2 tbsp cocoa powder, sifted
    1 pinch salt
    2 2/3 cups powdered sugar, sifted
Preparation
    Preheat the oven to 350\u00b0F. Grease and line the base and sides of an 8 inch round cake pan.
    Put the 1 1/3 cups butter, sugar and vanilla bean paste into a medium bowl. Beat with an electric mixer until pale and creamy. On a low speed, add the beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add 1/2 cup milk, then the remaining flour, hazelnuts, 1/3 cup cocoa powder and salt.
    Spread the batter into the prepared pan and smooth the top with a flat knife. Bake for 50-60 mins, or until a skewer inserted into the middle of the cake comes out clean.
    Cool the cake in the pan for 10 mins, then turn it out onto a wire rack to cool completely,
    To make the icing, place 6 tbsp butter, 2 tbsp milk and 2 tbsp cocoa powder into a small bowl and mix together. Slowly add the powdered sugar, in small batches, beating well with a wooden spoon. Spread the cake with the chocolate icing and serve.

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