Step 1

Bake one chocolate sponge cake in a 9 inch pan. Once cooled, slice each cake into three even layers (they will be thin layers).

Step 2

Toast the hazelnuts in the oven for about 10 minutes at 350°F.

Step 3

Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.

Step 4

Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.

Step 5

Sprinkle on some chopped hazelnuts on top of the frosting. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.

Step 6

Frost the outside of the cake with the remaining frosting. Pop the cake in the refrigerator to set.

Step 7

Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.

Step 8

Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it across evenly with a spatula.

Step 9

Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!