I bake - Chocolate hazelnut cake

This is adapted from French Yogurt Cake recipe. The flavor is not overly intense, just the right amount of chocolate to put a smile on my face. The crumb is distinctively tender, thanks to the yogurt. Perfect for breakfast or as afternoon tea cake.

Chocolate hazelnut cake

1/2 cup of oil of your choice (e.g. melted butter or walnut oil)
3 eggs
1 cup of caster sugar
1/4 cup Hazelnut liquor (I use Bailey's Irish cream in Hazelnut flavor)
1 tsp vanilla extract
1/4 cup cocoa powder
1/4 cup ground hazelnut or almond (can be replaced with the equal amount of flour)
1 and 1/4 cup of plain flour, sifted
2 tsp of baking powder
1/2 cup of plain yogurt
walnut pieces (optional)

Mix oil, eggs and sugar in a bowl. Add in hazelnut liquor, vanilla extract, cocoa powder and ground nut, mixing well after adding each ingredient. Alternate the flour and yogurt when incorporating them into the egg mixture. Stir to mix until no flour can be seen. Avoid over mixing. You don't want a chewy cake.

Pour the batter in a loaf tin or cake round. Scatter the walnuts on top of the cake (if using). Bake at 200C for 50 minutes. Let cool before slicing.

ps. Yes, it is my holiday chemistry session.