Step 1

Preheat oven to 160C or 140C fan-forced. Grease a 20cm round cake tin and line base with non-stick baking paper. Use electric beaters to beat butter and 1 cup of caster sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Step 2

Sift flours and cocoa powder over the mixture and add buttermilk. Fold in until combined (do not overbeat). Pour into the prepared tin, and bake for 50-55 mins, or until springy to a gentle touch in the centre. Cool in the tin for 10 mins, then turn out onto a wire rack to cool.

Step 3

Meanwhile, combine extra sugar with 4 cups water in a medium saucepan and stir over low heat until dissolved. Add pears and bring to the boil. Reduce heat and simmer for 10-15 mins, or until tender but not mushy. Remove from pan, drain and cool. Cut into quarters.

Step 4

Heat cream in a small saucepan until hot, then add cooking chocolate. Remove from heat and stand until chocolate has softened, then stir until melted and smooth. Transfer to a bowl and refrigerate, stirring occasionally, until thickened to a spreadable consistency (don’t let it get too thick).

Step 5

For the toffee hazelnuts, combine sugar and 1/4 cup water in a small saucepan. Stir over low heat, without boiling, until sugar has dissolved (brush any crystals from the side of the pan with a wet pastry brush). Bring to the boil and cook over medium heat, without stirring, for about 10 mins, or until golden brown. Remove from heat and cool slightly. Line a heatproof tray with non-stick baking paper. Insert a thick toothpick into the base of each hazelnut. Working one at a time, dip a hazelnut into the toffee. Allow excess to drip off and place on the tray to set. Repeat the dipping, letting a trail of toffee form. Cut off with scissors. If toffee becomes too thick, gently reheat. Remove toothpicks before putting hazelnuts on cake.

Step 6

Cut cake into thirds horizontally. Spread chocolate mixture on cake layers and reassemble. Top with pears and hazelnuts.