1. Chocolate Sponge
Ingredients
• 1 cup maida (all-purpose flour)
• ½ cup cocoa powder
• ¾ cup sugar
• ½ tsp baking soda
• ½ cup oil
• ½ cup curd
• ½ cup milk
• 1 tsp vanilla essence
• ½ cup chopped chocolate
Method
1. Preheat the oven to 180°C and grease a cake tin.
2. In a bowl, mix all the dry ingredients together.
3. Add oil, curd, milk, and vanilla essence. Mix until smooth.
4. Fold in the chopped chocolate and mix into a smooth batter.
5. Pour the batter into the prepared tin.
6. Bake at 180°C for 30–35 minutes.
7. Allow the cake to cool completely.
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2. Hazelnut Liquid Layer
Ingredients
• 90 gm whipped cream
• 80 gm hazelnut spread
Method
1. Warm the cream slightly.
2. Add the hazelnut spread and mix until smooth and glossy.
3. Spread this layer evenly over the cake sponge.
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3. Crunch Layer
Ingredients
• 65 gm milk chocolate
• 25 gm dark chocolate
• 30 gm hazelnut spread
• 120 gm crushed cornflakes
Method
1. Melt the milk and dark chocolate together.
2. Add the hazelnut spread and crushed cornflakes. Mix well.
3. Spread the crunch mixture evenly over the hazelnut layer.
4. Let it set before serving.
