Chocolate Freckle Cake | Donna Hay

Ingredients

• 2 cups plain (all-purpose) flour
• 1 cup almond meal
• 3 teaspoons baking powder
• 2 cups brown sugar
• 200g (7 oz) unsalted butter, melted
• 3 eggs
• 1 cup (8 fl oz) milk
• ⅓ cup cocoa powder, sifted
• coloured sprinkles to decorate
• 2½ cups (600ml) double (thick) cream
• 1 tablespoon cocoa powder, sifted
• ¼ cup icing (confectioner’s) sugar, sifted
• ½ cup store-bought hazelnut spread