When I noticed a bottle of left-over Nutella kept unused for some days, I badly wanted to use it up in one shot and hence I decided to bake an eggless Nutella cake. Although the idea of combining chocolate & banana together is not liked by some, it worked wonders for me, and I was extremely delighted with the outcome of luscious cake with moist texture & tender crumbs.
This is our family’s favorite chocolate cake for being dark, chocolaty, spongy, and most importantly guilt-free. I have used whole wheat flour instead of plain flour (maida), vegetable oil in place of butter, and also used home-made yogurt (curd). I have also used chocolate ganache for frosting and garnished with chopped pista & edible rose petals.