After trying the Lime Syrup Marble Cake, I felt the urge to make another marble cake. This time I adapted one of my favourite cake recipes, using ground hazelnuts in place of ground almonds and leaving out the lemon. Then I took out 1/3 of the batter and mixed 2 heaped tablespoons of Nutella (chocolate hazelnut spread) into it. To the plain portion of batter, I added 50g of finely chopped ready-to-eat dried apricots and a tablespoon or so of cocoa nibs.
The flavour was good too. The chocolate flavour was very subtle, but enhanced by the crunchy cocoa nibs, and the apricots added both flavour and texture. This is usually quite a moist cake, but using the Nutella made it even more so. The recipe can certainly be counted as a success, but the cake needs baking in a smaller tin in future.