For a small cake (serves 6-8)

“Wet” ingredients:

1/3 cup of canola oil or similar oil (no flavor)

3/4 cup of sugar

2 eggs

1 teaspoon of vanilla aroma

1 large carrot or 2 small ones cut in pieces for smoother blending

“Dry” ingredients to be mixed in a bowl:

1 generous cup of well sifted flour

1 tablespoon of baking powder

Start with preparing the cake mold. I used a small Bundt springform pan. Grease it well on the inside. Make sure no spot is left out. Sprinkle some flour. It will stick to the oil / butter and thus avoid any sticky parts after the cake is ready 😉

Blend the wet ingredients well. I use my Nutribullet blender for about a minute until the color is a nice light orange.

Pour the mix over the dry ingredients.

Whisk manually until the batter is uniform and no flour can be seen. I am glad for my Joseph Joseph kitchen tools. They are very handy and easy to wash later.

Pour the batter in the mold. Place it in the pre-heated oven at 170 degrees Celsius. It will take approximately 25 minutes to be ready.

Meanwhile, you can prepare the chocolate sauce. For that you will need the following:

2 large tablespoons of pure cocoa powder

1 condensed milk pack - I use Nestlé but feel free to use the brand you like

400 ml of milk

1 teaspoon of butter - I use Lurpak but again go for the brand you like

In a small pot, manually mix the condensed milk with the cocoa and the milk. Keep whisking gently until you get a smooth paste. Boil on medium heat until the paste is thick enough. Once your cake is a little cooled and removed from the mold, pour the chocolate on it. You can add a sprinkle of crushed hazelnuts on top. Bon appétit!

Since we are facing major power outbreaks in Lebanon in the past weeks, I wasn’t able to complete the chocolate paste on time to serve my guests. I opted to use some vanilla and strawberry ice cream instead, which everybody loved!