CHOCOLATE CAKE WITH NUTELLA

CHOCOLATE CAKE WITH NUTELLA
This is the first cake recipe that I am posting in my blog. Usually, I browse for any good cake recipes and try to make that one. When making chocolate cake, I used to add unsweetened cocoa powder in the cake mixture. We love Nutella on our toasts though having chocolate for breakfast sounds sinful to me. I was looking for ways to use Nutella in desserts and this is one such recipe. The chocolate with hazelnut gives a very different taste to the cake. Here I have substituted white flour with whole wheat flour. I have also used Splenda instead of sugar and canola oil instead of butter to make the cake healthier. I was a bit skeptical about using whole wheat flour in the cake but the taste was simply amazing.

INGREDIENTS:
Whole wheat flour, 1 cup.
Nutella or unsweetened cocoa powder, 3-4 tablespoons.
Splenda or any sugar substitute, ½ cup.
Eggs, 2.
Baking powder, 2 teaspoons.
Salt, 1 pinch.
Canola oil, ½ cup.
Cardamom powder, 1 teaspoon, (optional).

PREPARATION:
Melt the Nutella over a double boiler (fill a pot with 2/3 of water and heat it, then add the Nutella in a bowl and place it over the pan. This way the Nutella won’t scorch and melt evenly.) Beat the eggs in a separate bowl and keep aside. Put the whole wheat flour in a bowl. Add the Splena, baking powder, salt, and cardamom powder and mix everything well. Now add the canola oil, eggs, melted Nutella and keep mixing it until there are no lumps in the cake mixture. Preheat the oven to 350 degrees. Grease a baking dish with any nonstick spray and add the mixture. Bake the cake for 30-40 minutes depending upon the oven settings. Insert a toothpick into the cake and if the toothpick comes out clean, the cake is well done. Let it rest for half an hour and enjoy.