Hazelnut Nutella Cake

Instructions

1. The first step is to make the sponge cakes.  Preheat oven to 350° and line two  9-inch cake pans greased and lined with parchment paper.

2. Using an electric mixer with a 6-wire whip whisk attachment ( I use a kitchen aid) beat 9 eggs in a large mixing bowl.Start the first 30 seconds on low speed then gradually increase to setting 8. After eggs have doubled in volume about 5 minutes into mixing, with the mixer still on, gradually add 1 cup of sugar and continue beating eggs for additional 7 minutes. Your egg mixture should look thick and fluffy and form peaks and the color should slightly change to pale yellow. Tufn off the Mixer.

3. In a separate medium bowl measure and sift 1 cup of flour, and add 1/4 tsp of baking powder and a pinch of salt. Mix all ingredients using a whisk or a fork.

4. Slowly add the flour mixture to the eggs, folding the flour with a spatula. Fold carefully, making sure to reach the bottom and sides, so the flour is incorporated well into the eggs with no lumps.

5. Pour half of the batter into a greased lined cake pan.

6. In the other half of the batter, sift 2 tbsp of cocoa powder. Mix the cocoa powder using a spatula until completely incorporated.

7. Pour the chocolate sponge cake batter into the second cake pan. Place both cake pans into the preheated oven and bake for 30 to 35 minutes. To check if the cakes are done, insert a toothpick into the middle of the cakes and if the toothpick comes out clean the cakes are done baking.

8. Set the baked sponge cakes to cool on a wire rack.