Chocolate and Hazelnut Marble Postal Cake

Pre-heat the oven to 170°C and line a 500g loaf tin.
Mix the cocoa powder and boiling water until smooth and set aside to cool.
Place the butter, oil, sugar, eggs and hazelnuts in a blender and blend until
completely smooth.
Add the flour, baking powder and salt and blend until combined.
Weigh out 170g of the batter and mix with the cocoa paste
Add alternating dollops of the cocoa batter and the plain batter to the loaf tin until full
Bake for 40-45 minutes until a skewer comes out clean.

Combine the chocolates and temper.
Add the hazelnuts and the oil.
Stir really well to combine, there should be no streaks of oil.
Dip the bottom of the cake into the rocher glaze and put onto a piece of parchment to
set.
Once completely set, transfer to a wire rack and pour over the rocher glaze.
Leave to set and then wrap in biodegradable cellophane and box up ready to be
posted.