Ingredients:

For the chocolate sponge:

• 1 ½ cups (190 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ½ cup (60 g) cocoa powder

• 1 ½ tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 large eggs

• ½ cup (120 ml) vegetable oil

• 1 cup (240 ml) milk (or buttermilk)

• 1 tsp vanilla extract

• ½ cup (120 ml) hot water or brewed coffee

For the hazelnut cream filling:

• 1 cup (240 ml) heavy cream

• ½ cup (120 g) mascarpone or cream cheese

• ½ cup (120 g) Nutella (or other hazelnut spread)

• ¼ cup (30 g) powdered sugar

For the chocolate ganache topping:

• 1 cup (170 g) semi-sweet chocolate, chopped

• ½ cup (120 ml) heavy cream

• 1 tbsp butter (optional, for shine)

For garnish:

• Whole roasted hazelnuts

• Chocolate truffles or Ferrero Rocher

• Mini cookies or almond biscuits

• Powdered sugar for dusting

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Instructions:

1. Make the sponge cake:

   • Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.

   • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

   • Add eggs, oil, milk, and vanilla. Mix until smooth. Stir in hot water/coffee last — batter will be thin.

   • Divide into pans and bake 30–35 minutes until a toothpick comes out clean. Cool completely.

2. Prepare the hazelnut cream:

   • Whip heavy cream until soft peaks.

   • Add mascarpone/cream cheese, Nutella, and powdered sugar. Beat until fluffy and smooth. Chill until use.

3. Make the ganache:

   • Heat cream until steaming (not boiling). Pour over chopped chocolate. Let sit 2 minutes, then stir smooth. Add butter if desired. Let cool slightly.

4. Assemble the cake:

   • Slice each cake layer in half horizontally for 4 thin layers.

   • Spread hazelnut cream between each layer.

   • Cover the top with chocolate ganache and let it drip down the sides.

5. Decorate:

   • Garnish with hazelnuts, truffles, mini cookies, and a dusting of powdered sugar.

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Tips:

• Add a splash of hazelnut liqueur (Frangelico) to the cream for extra flavor.

• Chill the cake before slicing for clean layers.

• Serve with coffee or dessert wine.