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Echo of Valor, Los Angeles, CA (2025)

04/29/2025

💔💔

01/24/2025

White Chocolate Raspberry Cheesecake Balls, Irresistible Bite-Sized Treats! 💕
These decadent cheesecake balls are filled with creamy raspberry-flavored cheesecake and coated in luscious white chocolate. Perfect for parties, gifts, or when you need a little sweet indulgence!
Ingredients:
8 oz (225g) cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup raspberry jam
1/2 cup crushed graham crackers (or digestive biscuits)
12 oz (340g) white chocolate, melted
1/4 cup freeze-dried raspberries, crushed (optional for garnish)
Instructions:
1. Prepare the Cheesecake Mixture:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Add Raspberry Flavor:
Stir in the raspberry jam until fully combined.
3. Thicken the Mixture:
Mix in the crushed graham crackers (or biscuits) until the mixture thickens slightly and is easier to handle.
4. Chill:
Cover the bowl and refrigerate for 1–2 hours, or until the mixture is firm enough to roll into balls.
5. Roll the Balls:
Scoop out small portions of the cheesecake mixture (about 1 tablespoon each) and roll into smooth balls. Place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
6. Coat in White Chocolate:
Dip each ball into the melted white chocolate, ensuring they are fully coated. Use a fork to lift them out and let the excess chocolate drip off. Place them back onto the parchment-lined sheet.
7. Garnish and Set:
Sprinkle crushed freeze-dried raspberries on top while the chocolate is still wet for a pop of color and flavor. Let the balls set at room temperature or in the refrigerator until the chocolate hardens.
8. Serve and Enjoy:
Once the chocolate has set, serve these creamy, tangy, and sweet treats at room temperature or chilled.
Details:
⏱ Prep Time: 20 minutes
⏱ Chill Time: 1.5–2 hours
🍴 Total Time: ~2.5 hours
🍽 Servings: Makes ~20–24 balls
Pro Tips:
Swap raspberry jam with strawberry or blackberry for a different flavor twist.
Use dark chocolate or milk chocolate if you prefer a contrasting coating.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
These White Chocolate Raspberry Cheesecake Balls are little bites of heaven, perfect for any occasion! 🍓

01/24/2025

Chocolate Mint Cake
A rich chocolate cake with a refreshing mint flavor and a smooth mint chocolate ganache.
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup boiling water
1/2 cup vegetable oil
2 large eggs
1 cup whole milk
1 tsp mint extract
For the Mint Chocolate Ganache:
1 cup heavy cream
8 oz semisweet chocolate, chopped
1/2 tsp mint extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Cake Batter:
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the boiling water, vegetable oil, eggs, milk, and mint extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Mint Chocolate Ganache:
In a small saucepan, heat the heavy cream until just boiling. Pour over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Stir in the mint extract. Allow the ganache to cool slightly before using.
Assemble the Cake:
Once the cakes are completely cool, frost the top and sides with the mint chocolate ganache. For a glossy finish, smooth with a spatula. Refrigerate for a few hours to set the ganache.

01/24/2025

Candy Cane Cookies 🍭
These festive, peppermint-flavored cookies are shaped like candy canes and are perfect for the holiday season. Fun to make and delightful to eat, they add a touch of whimsy to any holiday dessert table!
Ingredients (Makes ~24 Cookies):
1 cup unsalted butter, softened 🧈
1 cup powdered sugar 🍬
1 tsp peppermint extract 🌿
1 large egg 🥚
2 1/2 cups all-purpose flour 🍞
1/4 tsp salt 🧂
Red food coloring 🌹
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Make the Dough:
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Beat in the peppermint extract and egg until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
3. Divide and Color the Dough:
Divide the dough into two equal portions.
Leave one portion plain. Add red food coloring to the other portion and knead until evenly colored.
4. Shape the Candy Canes:
Take a small piece (about 1 teaspoon) of plain dough and roll it into a thin rope, about 4–5 inches long.
Repeat with a piece of red dough.
Place the ropes side by side and gently twist them together. Shape into a candy cane by curving one end.
Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart.
5. Bake the Cookies:
Bake in the preheated oven for 8–10 minutes, or until the edges are just beginning to turn golden.
6. Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve as-is or package them for holiday gifts!
Pro Tip:
For a festive touch, sprinkle the cookies with crushed candy canes or sanding sugar before baking.
Enjoy your Candy Cane Cookies—a sweet and minty treat to make your holidays merry and bright! 🍭✨🎄

01/24/2025

𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗗𝗿𝗲𝗮𝗺 𝗖𝗮𝗸𝗲 😊💕
✨ Ingredients
For the cake:
● 2 cups all-purpose flour
● 1 ½ cups granulated sugar
● ½ cup unsalted butter, softened
● 1 cup milk
● ¾ cup white chocolate chips, melted
● 3 large eggs
● 2 tsp baking powder
● 1 tsp vanilla extract
● ½ tsp salt
● 1 cup fresh raspberries
For the frosting:
● 1 cup unsalted butter, softened
● 4 cups powdered sugar
● ½ cup white chocolate chips, melted
● 1 tsp vanilla extract
● 2-3 tbsp milk
● Fresh raspberries for decoration
📝 Instructions
1: Prep the pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2: Mix wet ingredients: Cream butter and sugar until fluffy. Add eggs one at a time, beating well, then stir in vanilla extract.
3: Combine dry & wet: In a separate bowl, mix flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk. Stir in melted white chocolate.
4: Fold in raspberries: Gently fold fresh raspberries into the batter.
5: Bake the cakes: Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
6: Make the frosting: Beat butter until creamy. Gradually add powdered sugar, melted white chocolate, vanilla, and milk. Mix until smooth.
7: Assemble the cake: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
8: Decorate & chill: Top with fresh raspberries and chill for 30 minutes to set the frosting.
⏱ Prep Time: 25 minutes
⏱ Bake Time: 25-30 minutes
🍴 Total Time: ~1 hour 30 minutes
🍽 Servings: 10-12 slices
✨ Treat yourself to a luscious, berry-filled bite of this dreamy cake! 😍🍰

01/24/2025

🍦 DIY Chocolate-Dipped Ice Cream Bars 🍫
Craving a sweet and cool treat? These chocolate-dipped ice cream bars are the ultimate dessert for any day! Let’s make them together! 💕
Ingredients:
Your favorite ice cream flavor (vanilla, chocolate, or anything you love!) 🍨
Chocolate for melting (milk, dark, or white) 🍫
Crushed nuts 🌰
Crushed cookies 🍪
Colorful sprinkles 🌈✨
Popsicle sticks 🪵
Steps:
1. Shape your ice cream into bars using a spoon or mold, then stick a popsicle stick in each one. Freeze for 2-3 hours until solid. ❄️
2. Melt your chocolate in a microwave, stirring every 30 seconds until smooth and velvety. 🍫
3. Take the frozen bars and dip them into the melted chocolate for that delicious coating. 😋
4. Quickly sprinkle on your favorite toppings before the chocolate hardens—nuts, cookies, or sprinkles. Go wild with the decorations! 🌰🍪🌈
5. Pop the bars back into the freezer for another 30 minutes to fully set. ❄️
6. When they’re ready, enjoy your homemade ice cream bars! Perfect for sharing (or not). 🧊🍦
Invite your loved ones to join the fun of making (and eating) these irresistible treats! 🥰

01/24/2025

Triple Chocolate Mousse Cake: A Dream Come True!
Indulge in a rich and luxurious dessert with this Triple Chocolate Mousse Cake. Combining three different types of chocolate into one heavenly cake, it’s an absolute dream for chocolate lovers. This decadent dessert features a chocolate sponge cake base, followed by three layers of velvety chocolate mousse—dark, milk, and white chocolate—creating a melt-in-your-mouth experience!
Ingredients
For the Chocolate Cake Base:
1 cup (120g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) buttermilk
¼ cup (60ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) boiling water
For the Dark Chocolate Mousse:
4 oz (115g) dark chocolate (70% cocoa), chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For the Milk Chocolate Mousse:
4 oz (115g) milk chocolate, chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For the White Chocolate Mousse:
4 oz (115g) white chocolate, chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For Garnish:
Shaved chocolate or cocoa powder
Fresh berries (optional)
Instructions
Prepare the Chocolate Cake Base:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet mixture and mix until smooth. Stir in the boiling water (the batter will be thin).
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Dark Chocolate Mousse:
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly.
In a mixing bowl, whip the cold heavy cream and powdered sugar until soft peaks form. Stir in the vanilla extract.
Gently fold the melted dark chocolate into the whipped cream until smooth. Set aside.
Make the Milk Chocolate Mousse:
Repeat the process with the milk chocolate. Melt the milk chocolate and fold it into whipped cream and powdered sugar until smooth.
Make the White Chocolate Mousse:
Melt the white chocolate and fold it into whipped cream and powdered sugar, just like the dark and milk chocolate mousse layers.
Assemble the Cake:
Once the chocolate cake is completely cool, slice it into two layers horizontally.
Place the bottom layer of cake in the center of a springform pan or a serving plate.
Start by spreading the dark chocolate mousse over the cake layer, smoothing it with a spatula.
Add the milk chocolate mousse on top of the dark chocolate mousse, followed by the white chocolate mousse layer.
Carefully layer the remaining cake on top of the mousse and press gently to compact the layers.
Chill the Cake:
Refrigerate the cake for at least 4-6 hours, or overnight, to allow the mousse to set completely.
Garnish and Serve:
Before serving, garnish the cake with shaved chocolate or cocoa powder, and fresh berries if desired.
Slice and serve chilled for a delightful chocolate experience.
Tips:
Make Ahead: This cake is perfect for making a day ahead. The mousse needs time to set, and the flavors meld together beautifully when chilled overnight.
Customizable Flavors: Feel free to add a hint of coffee or liqueur (like Baileys or Kahlua) to the mousse for an extra twist of flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
This Triple Chocolate Mousse Cake is a dream come true for chocolate lovers, with each mousse layer offering its own velvety texture and rich chocolate flavor. Enjoy every bite of this indulgent, melt-in-your-mouth dessert! 🍫🎂

01/24/2025

Purple Velvet Cake
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 cup unsalted butter, softened
1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar)
3 large eggs
2 tbsp purple food coloring (gel or liquid)
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
Prepare the Dry Ingredients:
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
Prepare the Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, purple food coloring, vanilla extract, and white vinegar until combined.
Cream the Butter and Sugar:
In a stand mixer or using a hand mixer, beat the softened butter and sugar together until light and fluffy (about 4-5 minutes).
Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the wet ingredients into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.
Bake the Cake:
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
While the cakes cool, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar, one cup at a time, until the frosting is thick and fluffy.
Stir in the vanilla extract and a pinch of salt.
Assemble the Cake:
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
Serve and Enjoy:
Slice and serve your beautiful purple velvet cake! You can optionally decorate the cake with edible flowers, purple sprinkles, or a dusting of edible glitter for added flair.

01/24/2025

🍫 Chocolate and Almond Cake with Caramel 🥥
✨ Rich layers of chocolate, sticky caramel and a crunchy almond and coconut topping. A dessert that screams total indulgence! 😍💛
👵🏼Ingredients👵🏼
🌟 For the cake:
• 2 cups of flour 🍞
• ¾ cup cocoa powder 🍫
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• ½ tsp. of salt 🧂
• 1 cup of sugar + 1 cup of brown sugar 🍬
• 2 large eggs 🥚
• 1 cup buttermilk 🥛
• ½ cup of vegetable oil 🛢️
• 2 tsp. vanilla extract 🍦
• 1 cup of hot water 💧
🍮 Filling and coverage:
• 1 cup of dulce de leche or caramel sauce 🥄
• 1 cup semisweet chocolate chips 🍫
• ½ cup heavy cream 🥛
• ½ cup chopped almonds 🥜
• 2 tbsp. shredded coconut 🥥
The Forgiving Process:
1️⃣ Make the cake: Preheat the oven to 350°F (175°C) and grease 3 round molds (8”). Mix the dry ones together, then add eggs, buttermilk, oil and vanilla. Add hot water. Divide the dough into the molds and bake for 25-30 min. Cool completely.
2️⃣ Prepare the ganache: Heat cream and pour over the chocolate chips. Stir until smooth and shiny. Cool a little.
3️⃣ Assemble the masterpiece: Place a layer of cake, add caramel, repeat with the second layer. Place the last layer and cover with ganache, letting it drip.
4️⃣ Decorate: Add chopped almonds, shredded coconut and, if desired, extra ganache swirls. Pure perfection!

01/24/2025

Red Velvet White Chocolate Cheesecake
Ingredients:
For the Red Velvet Cake Layers:
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup buttermilk
2 tablespoons red food coloring
For the White Chocolate Cheesecake Layer:
2 (8-ounce) blocks cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup white chocolate, melted and slightly cooled
1 teaspoon vanilla extract
For the Frosting:
1 ½ cups unsalted butter, softened
4 cups powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup white chocolate, melted and slightly cooled
For the Toppings:
Red velvet cake crumbs (from trimming layers)
White chocolate triangles or curls
Red glaze (optional, for a glossy finish)
Instructions:
1. Prepare the Cheesecake Layer:
Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
Stir in melted white chocolate and vanilla extract until fully combined.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Cool completely, then refrigerate for at least 4 hours or overnight.
2. Bake the Red Velvet Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate large bowl, beat sugar and oil until combined. Add eggs one at a time, followed by vanilla, vinegar, buttermilk, and food coloring.
Gradually mix the dry ingredients into the wet ingredients until smooth.
Divide the batter evenly between the pans and bake for 25–30 minutes. Let the layers cool completely.
3. Make the Frosting:
Beat butter and cream cheese until fluffy. Add powdered sugar one cup at a time, mixing well after each addition.
Stir in vanilla extract and melted white chocolate. Chill slightly to firm up if needed.
4. Assemble the Cake:
Place one red velvet cake layer on a serving platter. Spread a thin layer of frosting on top.
Carefully place the chilled cheesecake layer on top. Add a thin layer of frosting over it.
Place the second red velvet cake layer on top.
Frost the entire cake with a smooth layer of frosting.
5. Decorate:
Press red velvet crumbs along the sides of the cake.
Drizzle with red glaze if desired.
Top with white chocolate triangles or curls for an elegant finish.

01/24/2025

💕😋Coffee and Chocolate Sponge Cake😋💕
Ingredients:
For the Sponge Cake:
1 cup (120g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs, separated
1 cup (200g) granulated sugar
¼ cup (60ml) warm brewed coffee
2 tbsp vegetable oil
1 tsp vanilla extract
For the Coffee Syrup (Optional):
½ cup (120ml) brewed coffee
2 tbsp granulated sugar
For the Chocolate Ganache (Optional):
½ cup (90g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream
Instructions:
Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the egg yolks and sugar together until light and fluffy. Add the warm brewed coffee, vegetable oil, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently to combine.
In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter in three batches, making sure to maintain the lightness of the batter.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coffee Syrup (Optional):
In a small saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring until the sugar is dissolved.
Remove from heat and set aside to cool. This syrup is used to soak the cake for added flavor.
Prepare the Chocolate Ganache (Optional):
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chocolate chips, stirring until smooth and glossy.
BLet the ganache cool slightly before drizzling over the cake.
Assemble the Cake:
Once the cake has cooled, slice it in half horizontally to create two layers.
If using the coffee syrup, brush the top of the bottom layer with the syrup to infuse the cake with a deep coffee flavor.
Spread a layer of chocolate ganache on top of the bottom layer.
Place the top layer of cake on top, and drizzle with more ganache or serve it as is.
Let the cake sit for a few minutes to allow the ganache to set slightly. Slice and serve.
Tips:
For Extra Richness: If you'd like, you can add a layer of whipped cream or mascarpone cheese between the cake layers for added creaminess.
Storage:
This cake can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. If stored in the fridge, allow it to come to room temperature before serving for the best flavor.
This Coffee and Chocolate Sponge Cake is the perfect balance of flavors, with the lightness of sponge cake and the depth of coffee and chocolate.
Serve and Enjoy it with your favorite hot beverage!😋💕😊

01/24/2025

✅✅🟢🟢Hazelnut Sponge with Nutella Cream Birthday Cake Recipe
Ingredients
For the 1st Set of Sponge Cakes:
20 grams (1 heaped tablespoon) butter
4 eggs, separated
115 grams (1/2 cup) caster sugar (superfine)
60 grams (1/2 cup) self-raising flour
75 grams (2/3 cup) hazelnut meal (ground hazelnuts)
For the 2nd Set of Sponge Cakes:
20 grams (1 heaped tablespoon) butter
4 eggs, separated
115 grams (1/2 cup) caster sugar (superfine)
60 grams (1/2 cup) self-raising flour
75 grams (2/3 cup) hazelnut meal (ground hazelnuts)
For the Nutella Cream:
800 ml cream
200 grams (1 cup) Nutella
For Decoration:
Ferrero Rocher chocolates or chocolate shards
Instructions
Prepare the First Set of Sponge Cakes:
Preheat the oven to 180°C (350°F). Grease and line two 18cm (7 inch) round cake tins.
In a small bowl, place 20 grams of butter with 2 tablespoons of boiling water and leave it to melt.
In a clean bowl, beat the egg whites using a hand or stand mixer until soft peaks form. Gradually add 115 grams of sugar, a little at a time, and continue to beat until the mixture is thick and glossy.
Beat in the egg yolks one at a time, ensuring each yolk is well incorporated before adding the next.
Sift 60 grams of self-raising flour over the mixture along with 75 grams of hazelnut meal. Fold through the mixture using a metal spoon.
Add the melted butter and water mixture and fold through the sponge mixture.
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spoon. Bake on the middle shelf of the oven for 25 minutes or until a skewer inserted into the middle comes out clean.
Leave the cakes in the tins for 5 minutes, then remove from the tins and cool on a wire rack.
Prepare the Second Set of Sponge Cakes:
Repeat the above steps to make the second set of two sponge cakes.
Prepare the Nutella Cream:
In a large bowl, beat the cream using a hand or stand mixer until thickened.
Add the Nutella and continue to beat until fully incorporated and the mixture is smooth and whipped.
Assemble the Cake:
Place the bottom sponge layer on a serving plate or cake stand and spread with Nutella cream.
Add the next sponge layer on top and spread with more Nutella cream. Repeat this process with the remaining sponge layers.
Spread Nutella cream over the top of the cake and around the sides for a "naked" look.
Decorate the top of the cake with Ferrero Rocher chocolates or chocolate shards.
Chill and Serve:
Place the assembled cake in the fridge to firm up the cream for at least 30 minutes before serving.
Notes
This recipe makes four sponge cakes; do not attempt to make all four at once as it may not turn out well. Prepare them in two sets as instructed.
All measurements are in Australian metric standard.
The cake is best served fresh but can be stored in the fridge for up to a few days.
Enjoy your Hazelnut Sponge with Nutella Cream Birthday Cake!

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