Cocoa Spread Cake

Cocoa spread cake is one of the easiest cakes to make, by far. I’m sure you’ll love it, over and over 🙂

Ingredients

• 3 soft cake layers
• 200 g cocoa spread (Nutella is preferred)
• 400 g sour cream
• ¾ cup (180 ml) freshly squeezed orange juice
• 50 g sliced almonds

Instructions

1. In a deep bowl mix the cocoa spread and sour cream into an even spread mixture. A fork or hand-mixer can be used for this step.
2. Place a soft cake layer in a round cake form and pour (evenly) using a table spoon about a third (60 ml) of the orange juice over it.  Cover the layer (evenly) with a third of the spread mixture. Add the next layer and repeat until all layers are covered.
3. Leave in the fridge for about 6 hours.
4. Meanwhile…in a non-stick pan toast the almonds until orange gold.
5. Sprinkle the cake with the cooled almonds.
6. Enjoy!

Tips & Tricks

Don’t use store bought orange juice. Squeeze the oranges right before-hand. Trust me, the difference is noticeable 🙂