Ingredients:
- 1/4 Cup (60ml) Oil
- 1/2 Cup (120g) Yogurt (Curd)
- 1 1/2 Cups (180g) All-Purpose Flour
- 2-3 Tbsps Jindal Cocoa - Cocoa Powder
- 1/4 Cup (60g) Cocoburst Hazelnut Spread
- 1/2 Cup (100g) Powdered Sugar
- 1/4 Cup (60ml) Hot Water
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda

Instructions:
1. Preheat Your Oven To The Temperature Indicated For Your Cake Recipe.
2. In A Mixing Bowl, Combine Oil, Yogurt, And Powdered Sugar. Mix Until Smooth.
3. In A Separate Bowl, Sift Together The All-Purpose Flour, Cocoa Powder, Baking Powder, And Baking Soda.
4. Gradually Add The Dry Ingredients To The Wet Ingredients, Alternating With Hot Water, And Mix Until Smooth.
5. Stir In The Hazelnut Spread Until Well Incorporated.

Assembling:

1. Line A Baking Tin With Parchment Paper.
2. Pour A Thin Layer Of The Hazelnut And Chocolate Batter Into The Lined Tin.
3. Arrange The Heart-Shaped Sponge Cake Cutouts In A Row On Top Of The Batter.
4. Carefully Pour The Remaining Hazelnut And Chocolate Batter Over The Heart Cutouts, Ensuring They Are Fully Covered.
5. Bake In The Preheated Oven For About 40-45 Minutes Or Until A Toothpick Inserted Into The Center Comes Out Clean.
6. Once Baked, Let The Cake Cool Completely.

Frosting:

Ingredients:
- 1 Cup (175g) Milk Chocolate Chips Or Milk Couverture
- 2-3 Tablespoons (30-45ml) Milk

Instructions:
1. In A Microwave-Safe Bowl Or Using A Double Boiler, Melt The Milk Chocolate Chips Or Milk Couverture With Milk Until Smooth.
2. Allow The Melted Chocolate Mixture To Set For 2hrs .

Final Deco 

1. Once The Cake Has Cooled, Spread The Melted Chocolate Frosting Evenly Over The Top.
2. Decorate With Sprinkles As Desired.

Enjoy The Sweet Sensation Of Your Hazelnut And Chocolate Hidden Heart Cake! 🍰💕

Happy Baking ❤️