This cake boasts one of my favourite flavours, Nutella! And I cannot resist anything baked in a gorgeous bundt tin, I consider bundt tins one of the great wonders of baking, it just makes cakes look more impressive. This moist and rich buttery cake is swirled with the sweet hazlenut spread to create the most delicious afternoon tea treat.
I have adapted this recipe from Taste.com.au to cut down on the fat and sugar.
Skinny Hazelnut Ripple Cake
160g (1/2 cup) Nutella
80g unsalted butter, at room temperature, coarsely chopped
1/2 cup of stevia sweetener for baking
1 tsp vanilla extract
4 eggs, (2 whole and 2 egg whites) at room temperature
1/2 cup of low-fat sour cream
1 1/2 cups of plain flour
1 tsp baking powder
80g of sugar-free dark chocolate, coarsely chopped
60ml (1/2 cup) cream cheese replacement cream or low-fat evaporated milk or buttermilk
60ml (1/4 cup) low-fat soy milk
Preheat oven to 160°C. Spray a round bundt cake tin with cooking spray. Place the chocolate spread in a bowl and stir until softened.
Use an electric beater to beat the butter, sugar and vanilla in a bowl for 5 minutes or until pale and creamy. Add the eggs and egg whites, 1 at a time, beating well after each addition. Beat in sour cream. Sift flour and baking powder in a bowl. Fold flour mixture into butter mixture.
Spread half the butter mixture into the pan. Top the butter mixture with spoonfuls of chocolate spread. Use a knife to create a swirled effect. Repeat with remaining butter mixture and chocolate spread. Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly.
Meanwhile, combine chocolate, cream cheese and soy milk in a saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Set aside to cool slightly. Serve with the cake.