كيك النايتي

Place the egg in a bowl and add the vanilla and sugar.

Beat the mixture well with an electric or hand whisk until it becomes light in color and creamy.

Add the oil and mix for 2–3 minutes.

Add the warm milk and whisk for 3–4 minutes until the sugar is completely dissolved.

Add the sifted flour with the baking powder and a pinch of salt, and stir for just one minute until the flour disappears.

Take 2 tablespoons of the cake batter and mix it with cocoa and milk to make the chocolate batter, then set aside.

Pour the white cake batter into a baking tray lined with parchment paper and spread it evenly with a flat spatula.

Tap the tray lightly to level the batter.

Put the chocolate batter into a piping bag and draw thin lines across the surface of the cake, then fill the gaps.

Using a thin wooden stick, make zigzag patterns on the cake.

Bake the cake in a preheated oven at 180°C (356°F) for 12–15 minutes.

Once the cake has cooled, cover it with parchment paper and flip it over to remove the bottom sheet.

Cut the cake in half using a ruler to ensure even division and trim excess parchment.

Fill one half of the cake with the Nutella substitute mixed with oil, then place the second half on top and level the edges with a knife.

Cut the cake into 12 small pieces suitable for children and serve immediately.