Low Fat Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
All Purpose White Flour - 180gLight Brown Sugar - 350gCocoa Powder - 75gBaking Powder - 1.5tspBaking (bicarobonate) Soda - 1.5tspButtermilk - 300mlEgg White - 3 portionsLow-Fat Spread (Eg Flora Light) - 100gVanilla Essence - 1.5tspSkimmed Milk - 125mlCooking Chocolate - 60gIcing Sugar - 500gPinch of Salt
Preheat oven to Gas Mark 3/170ºC/325ºF. Line 2 x 22 cm round cake tins with greaseproof paper.
Combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up brown sugar. Set aside.
Beat buttermilk, egg whites, 80g of melted spread and 1 teaspoon of vanilla in a large mixing bowl until combined. Gradually beat in 125ml of hot water. Add flour mixture and stir until there are no lumps.
Pour mixture into cake tins. Bake in oven for about 30-40 minutes or until a skewer inserted in centre comes out clean. Cool cakes in tins on a rack for 20 minutes. Invert cakes onto rack and cool completely.
Meanwhile, melt remaining spread in a small saucepan over medium-low heat. Add chocolate and milk and simmer, stirring for 3 minutes or until melted and smooth. Remove from heat.
Transfer to a large mixing bowl and stir in remaining vanilla. Cover with plastic wrap and refrigerate until cool. Beat icing sugar into mixture using an electric mixer until light (can use manual work, burn those calories!).
Spread 1/3 of icing mixture on top of one cake layer. Top with second cake layer. Spread remaining icing over top and sides. Slice into 16 pieces and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user KAT-FLUFF21.
Combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up brown sugar. Set aside.
Beat buttermilk, egg whites, 80g of melted spread and 1 teaspoon of vanilla in a large mixing bowl until combined. Gradually beat in 125ml of hot water. Add flour mixture and stir until there are no lumps.
Pour mixture into cake tins. Bake in oven for about 30-40 minutes or until a skewer inserted in centre comes out clean. Cool cakes in tins on a rack for 20 minutes. Invert cakes onto rack and cool completely.
Meanwhile, melt remaining spread in a small saucepan over medium-low heat. Add chocolate and milk and simmer, stirring for 3 minutes or until melted and smooth. Remove from heat.
Transfer to a large mixing bowl and stir in remaining vanilla. Cover with plastic wrap and refrigerate until cool. Beat icing sugar into mixture using an electric mixer until light (can use manual work, burn those calories!).
Spread 1/3 of icing mixture on top of one cake layer. Top with second cake layer. Spread remaining icing over top and sides. Slice into 16 pieces and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user KAT-FLUFF21.
Nutritional Info Amount Per Serving
- Calories: 314.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 153.3 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.0 g
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