Description

A decadent three-layer chocolate sponge infused with roasted hazelnuts and layered with a velvety Nutella buttercream. This indulgent centerpiece is finished with a warm hazelnut drizzle and topped with Kinder Bueno pieces for a perfect balance of soft crumb and crunch.

Ingredients

250g unsalted butter or baking spread, softened
250g caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
1 tsp baking powder
50g cocoa powder
100g roasted hazelnuts, chopped
250g unsalted butter, softened (for buttercream)
500g icing sugar
300g Nutella or hazelnut spread
2 tbsp milk
Extra Nutella for drizzling
Kinder Bueno bars and extra hazelnuts for decoration

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Instructions

Preheat your oven to 350°F (160°C Fan/180°C) and grease and line three 8-inch cake tins with parchment paper.
In a large bowl or stand mixer, beat the butter and caster sugar together for 2–3 minutes until the mixture is pale and fluffy.
Whisk in the eggs and vanilla extract, adding a tablespoon of flour if the mixture begins to curdle.
Gently fold in the self-raising flour, baking powder, and cocoa powder until the dry ingredients are just incorporated, then fold in the roasted hazelnuts.
Divide the batter evenly between the three tins and bake for 35–40 minutes or until a skewer comes out clean.
Allow the cakes to cool completely on a wire rack before assembling to ensure the buttercream remains stable.
To make the buttercream, beat the butter until soft, then mix in the icing sugar followed by the Nutella and milk until smooth and pipeable.
Stack the cooled sponges with generous layers of buttercream and a drizzle of warmed Nutella in between, then frost the top and decorate with Kinder Bueno and extra nuts.

Notes

To achieve the most intense flavor, roast your raw hazelnuts in the oven for a few minutes until fragrant before adding them to the batter. Ensure your cake layers are completely cold before frosting, as any residual heat will cause the Nutella buttercream to slide. For an extra clean slice, use a hot knife to cut through the Kinder Bueno toppings and the rich sponge.

Prep Time: 25 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American