Chocolate Hazelnut Wholegrain cake

A remake of the Chocolate Walnut Wholegrain cake!

Except that this time, i used hazelnuts instead of walnuts, and baking powder instead of baking soda.. and it turned out better! None of the bitter aftertaste at all, and the cake actually puffed up nicely inside of the previous which sank down! Banzai! :D

Here’s a virtual slice to people reading~ It’s not like your usual soft and fluffy chiffons and pandan cakes. Instead it’s more dense and crumbly with a rich chocolately taste in every mouthful.. it breaks apart in your mouth. The outer layer is what i love most, it’s hard, like a caramelised crust which is topped with toasted hazelnuts and crunchy chocolate chips dued to it being exposed during baking.. yumyum! Mum, bro and sis and me all gave it thumbs up yay! :D:D Oh yes, and it’s made from wholemeal flour!! Healthy leh! :x

But but! There’s always room for improvement! I find it too sweet still! I must use one of those high class bitter dark chocolate next time.. and increase the amount of hazelnuts! I only put in about 40% of the hazelnuts required since they’re too expensive.. should’ve bought a bigger packet.. :/ It’ll help reduce the sweetness as well. Lastly.. must add some espresso to the mixture next time too!! Plus cocoa powder. :D

Ah! Chocolate + Hazelnuts = Nutella = Ferroro Rocher! :o