SPONGE CAKE

1. Preheat Oven to 350˚F. Line bottoms of two 8″ or 9″ cake pans with parchment paper.
2. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
3. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
4. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake the cake for 25-30 minutes, or until inserted toothpick comes out clean. Don’t open the oven for at least the first 20 minutes.
5. Let the cake cool for 5 minutes in the pan. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Then run a knife around the edges and invert onto a cooling rack. Cool completely. Once cooled, wrap with plastic wrap and refrigerate for at least 2 hours or preferably overnight.

CHAI BUTTERCREAM

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.
2. Add confectioners’ sugar, spices, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
3. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.

CHOCOLATE CURLS

1. Melt chocolate & butter in the microwave on 30% power until smooth.
2. Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
3. Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
4. Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.

ASSEMBLY

1. In order to evenly frost your cake, use a cookie scoop to add the prepared frosting on top. Start by adding around 1 large scoop or ½ cup of frosting on top of the first layer. Using an offset spatula, spread the frosting evenly on top of the cake.
2. Form a ring of frosting around the edge of the cake and fill Nutella in between. Spread it evenly. Top with the other cake layer. Add around another or ½ cup of frosting around the cake using an offset spatula. This will be the crumb coat of the cake. Make sure not to put too much pressure and remove crumbs from the cake. Refrigerate for around 30 minutes to allow the crumb coat to set on your cake.
3. Add around another ½ to 1 cup of frosting around the cake using an offset spatula to form a thick layer along the edges of the cake. You can use a bench scraper or an icing scraper to smooth out the walls of the cake. Smooth the top and edges using an offset spatula to form sharp corners.
4. Chill the cake in the refrigerator for another 20 minutes to let it set. Top with chocolate curls.