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 🙂
Prep time
Cook time
Total time
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
- 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.
- 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.
- Leave in the fridge for about 6 hours.
- Meanwhile…in a non-stick pan toast the almonds until orange gold.
- Sprinkle the cake with the cooled almonds.
- Enjoy!
You must be logged in to post a comment.