1. Preheat the oven to 180°C (350°F). Lightly grease six small baking tins (approx. 10 cm in diameter) and set aside. Chop the chocolate and set aside.

2. Add the flour, sugar, cocoa powder, hazelnuts, baking powder, and salt to a large bowl and mix until well combined. Mix the eggs, milk, oil, and vanilla extract, add to the large bowl, and stir in. Add the hot water and mix only briefly. Fold in the chopped chocolate. Divide the batter between the baking tins and bake for around 23-25 minutes or until a toothpick inserted into the centers of the cakes comes out clean. Remove from the oven and let cool down completely on a wire rack.

3. Add the heavy cream for the decoration to a tall vessel, add the cream powder (Törtchen Topping Caramel & Choc), and mix according to the package instructions to get a fluffy cream. Fill the cream into a piping bag with a large round tip and set aside.

4. In case the tops of the cakes have domed a lot I recommend cutting that off first. Do not throw away the cut-off cake (see note). Place three cake layers on serving plates and pipe small dollops of the cream on top. Add some sprinkles, chocolate, etc. if you like, then add a cake layer on top and decorate that as well with cream and sprinkles, chocolate, or anything else you like. Place in the fridge until ready to serve. One cake is big enough to share with someone (in my opinion) ;)