Choc Hazelnut Sponge

Preheat oven to 180°C. Grease 2x20cm cake tins and line bases with baking paper.

Sift flour and baking soda together. Grate 100g of the chocolate info the flour mixture. Stir in hazelnut meal until combined.

Cream butter, half of the sugar and vanilla extract in an electric mixer for 5 minutes until very pale and fluffy. Add egg yolks, one at a time, beating well and scraping sides of bowl after each addition. Fold in flour mixture, alternately with buttermilk. Transfer to a large bowl.

Clean and dry mixer bowl and beaters. Beat egg whites into cake batter. Divide mixture evenly between prepare cake tins. Bake for 30-35 mins or until cake has shrunk slightly from sides of tin and top of cake springs back when gently pressed. Cool for 20 minutes in pan, then turn out onto a wire rack to cool completely.

Meanwhile, break the remaining chocolate into pieces and place in a small saucepan with 150mls of the cream. Stir over low heat until ganache is melted and smooth. Cool completely.

Trim tops of cakes to level, if necessary. Whip remaining cream. Place one cake layer onto a cake stand and spread with half of the chocolate ganache. Top with whipped cream. Spread remaining ganache over second cake layer and position on top of cake base. Top with chocolate curls. Serve. Note: Stir the butter and sugar until they are light and fluffy. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white colour.