Chocolate Hazelnut Cake

Don't worry, he didn't actually eat any!

Chocolate Hazelnut spread is delicious, but I can't ever see myself putting it onto a slice of bread and feeding it to children, despite the tv ads telling me that it's good for them (ha!).

I think a much better use for it is as a topping for cake.

Happy Half Birthday!

Chocolate Hazelnut Cake

3 eggs

1 cup sugar
1 tsp vanilla

100ml macadamia oil (or other light vegetable oil)

1 cup plain flour (or any wholemeal plain flour)

1/2 cup hazelnut meal

1/4 cup sifted cocoa
1 tsp cinnamon

1 tbsp baking powder

1 grated apple

Grease and line a cake tin, and preheat the oven to 180℃.

Beat the eggs and sugar together until pale and foamy, when the sugar has dissolved. Add the oil, apple and vanilla and mix well. In a separate bowl, mix the dry ingredients, then gradually fold into the wet mixture. Pour the mixture into the tin and bake for approximately 40 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for at least 15 minutes before you turn it out.

When the cake has cooled completely, spread the top with Chocolate Hazelnut spread.

PS - Sweet William make a vegan chocolate spread. I'm currently eating the organic version from Aldi.