Ingredients for the cake:

​​​

• 2 cups all-purpose flour (240g)

• 2 cups granulated sugar (400g)

• ½ cup unsweetened cocoa powder (50g)

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• ½ teaspoon salt

• 1 cup milk (240mL)

• 2 large eggs

• ½ cup vegetable oil (180mL)

• 1 tablespoon vanilla extract

• 1 cup boiling water (240ml)

​

Filling:

​

• 300g Joy chocolate hazelnut spread

• 300g mascarpone cheese

• 60g double cream

​

Step by step instructions and tips​

​

1. Preheat the oven to 175°C. Grease 2 (9-inch) round cake pans with butter or baking spray and line the bottom of each pan with parchment paper. (I highly recommend using cake strips for a more even bake.)

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl and whisk to combine.

3. In a medium mixing bowl, whisk together the milk, egg, oil, and vanilla. Add to the flour mixture and whisk together until well combined. Pour in the boiling water and whisk until well combined. (The batter will be runny.)

4. Divide the batter between the prepared cake pans.

5. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire cooling rack for 15 minutes. Carefully invert the cake layers onto the wire rack, remove the parchment paper, and let cool completely.

6. Place mascarpone, double cream and Joy spread into a bowl and mix with a manual whisk until the spread fully integrated into the mascarpone

7. Place a cooled cake layer on a cake stand. Top with 1 cup of filling and spread it out the edges in an even layer. Place the remaining cake layer on top and spread the rest of the filling all over the outside of the cake. You can reserve some of the Joy spread for decorations if desired.