Ingredients
For the Sponge Cake
- 5 eggs
- 180 g sugar
- 16 g unsweetened cocoa powder
- 165 g flour
For the Syrup
- 100 ml milk
- 2 tbsp unsweetened cocoa powder
For the Nutella Cream
- 300 ml fresh cream
- 300 g Nutella
For the Cocoa Whipped Cream
- 200 ml fresh cream
- 20 g icing sugar
- 20 g unsweetened cocoa powder
For Decoration
- 6–8 Ferrero Rocher
- Chopped hazelnuts
Instructions
Prepare the Sponge Cake
Beat the eggs with the sugar using an electric mixer for about 15 minutes, until light and airy.
Gently fold in the sifted flour and cocoa powder from the bottom up.
Pour into a greased and floured 22 cm pan.
Bake at 180°C (356°F) for 30 minutes. Let cool completely.
Prepare the Syrup
Warm the milk and dissolve the cocoa powder.
Let cool before using.
Prepare the Nutella Cream
Whip the cream until firm.
Gently fold in the Nutella until smooth and creamy.
Prepare the Cocoa Whipped Cream
Whip the cold cream with icing sugar and cocoa powder until fluffy.
Assemble the Cake
Slice the sponge cake into three layers.
Moisten each layer with the cocoa syrup.
Fill generously with Nutella cream.
Decorate
Cover the cake with cocoa whipped cream.
Coat the sides with chopped hazelnuts.
Decorate with Ferrero Rocher and remaining cream as desired.
Serve
Chill slightly before serving for the best texture.