Chocolate Cake

For the Syrup

• 200g water
• 200g sugar
• 30g cocoa powder
• 1 pinch salt

For the Cake

• 180g all-purpose flour
• 80g cocoa powder
• 200g sugar
• 250g warm milk
• 100g eggs
• 60g unsalted butter, melted
• 50g hazelnut butter
• 60g sunflower oil
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon lemon juice

For the Glaze

• 160g dark chocolate
• 40g sunflower oil
• 25g hazelnut butter
• 5g cocoa powder
• 60g coarsely chopped almonds

For the Syrup:

1. Heat all ingredients in a small saucepan, stirring until it comes to a boil. Let it cool.

For the Cake:

2. Preheat the oven to 160°C. Sift the flour and cocoa powder into a bowl, then add the sugar, baking soda, and baking powder.
3. In another bowl, whisk together the warm milk, eggs, melted butter, hazelnut butter, oil, and lemon juice. Using a whisk, combine the wet mixture with the flour mixture until well combined. Grease a 20x30 cm baking pan and pour in the mixture.
4. Bake for 30 to 35 minutes, or until a knife inserted comes out clean. As soon as the cake is out of the oven, drizzle it with the cold syrup.

For the Glaze:

5. Melt the chocolate in a bain-marie and spread it over the cold chocolate cake.