Preheat the oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

Add the eggs, vegetable oil, milk, and vanilla extract. Mix until smooth.

Slowly pour in the hot water while whisking. The batter will be quite thin this is normal and makes the cake extra moist.

Pour the batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before slicing it into 4 even layers.

To prepare the Kinder cream, whip the cold heavy cream until it begins to thicken.

Add the mascarpone and powdered sugar, then whip until the mixture becomes thick and holds its shape.

Fold in the hazelnut spread until smooth and creamy.

For the ganache, heat the heavy cream until it just starts to simmer. Pour it over the chopped milk chocolate and let it sit for 2 minutes. Stir until smooth and glossy, then let it cool slightly.

Place the first cake layer on a serving plate. Spread a generous layer of Kinder cream on top. Repeat with the remaining layers.

Cover the top and sides of the cake with the remaining cream. Chill the cake for 30–60 minutes to firm up.

Pour the cooled ganache over the top of the cake, letting it drip naturally down the sides.

Decorate with Kinder Bueno, Kinder Chocolate bars, chopped hazelnuts, and chocolate shavings.

Refrigerate for at least 1 hour before serving for the best texture.