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  1. Preheat your oven to 356°F (180°C).
  2. In a large bowl, combine all the dry ingredients: 145g of flour, 25g of cocoa, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 150g of sugar. Mix well.
  3. In a separate bowl, combine all the liquid ingredients: 25g of oil, 245g of almond milk, and 2 teaspoons of vinegar. Stir until well mixed.
  4. Gradually add the liquid mixture to the dry ingredients, stirring continuously to ensure a smooth batter.
  5. Fold in 60g of chocolate chips into the batter, ensuring they are evenly distributed.
  6. Pour the batter into a greased or lined cake tin.
  7. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cool completely before spreading a layer of hazelnut cream on top for the finishing touch. Enjoy your moist chocolate cake!


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