Chocolate Cake:

• Heat the milk and Chockely Premium. Stir until the chocolate has melted and is completely dissolved.
• Beat the eggs and granulated sugar until light and fluffy. Add the cooking oil and mix with a spatula until well combined. Do not overmix.
• Add the milk and chocolate mixture to the egg mixture. Stir until well combined.
• Gradually add the sifted dry ingredients. Stir until all the dry ingredients have been incorporated and the batter is well combined.
• Pour the batter into two 20–22 cm round cake pans.
• Bake at 180°C for approximately 35–45 minutes, checking occasionally.
  
  

Chocolate Buttercream:

• Beat the room-temperature butter until smooth and pale.
• Add Innova Sugar Powder and cocoa powder, then continue beating.
• Add the melted Chockely Premium to the butter mixture and beat until light, fluffy, and smooth.
  
  

Finishing:

• Cut the cakes into 4 pieces, then brush each piece with milk.
• Spread chocolate buttercream over each cake layer, then add 80 g of Innova Paste Hazelnut to each layer. Stack the layers.
• Cover the entire cake with buttercream and smooth the surface. Refrigerate.
• Decorate the top of the cake with Innova Paste Hazelnut and the sides with Innova Diced Peanut.