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Chocolate vanilla cream cakes
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Prep Time:
125 minutes
Cook Time:
20 minutes
Total Time:
145 minutes
Indulgent cakes with half the fat for guilt-free enjoyment.
Ingredients:
  • 112.50 gm self-raising flour
  • 187.50 ml plain flour
  • 42.90 gm cocoa powder
  • 107.50 gm caster sugar
  • 113.75 gm extra light olive oil
  • 130.00 gm buttermilk
  • 200g apple
  • 62.50 ml fresh raspberries
  • 1/2 x 250ml tub cream for desserts
  • 4.40 gm vanilla essence
  • 1.50 gm icing sugar mixture
  • Fresh raspberries, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and grease a 12-hole muffin pan with 1/3 cup capacity.
  • In a large bowl, sift the flours and cocoa, then add sugar and stir to combine. In a medium bowl, whisk together oil, eggs, and buttermilk. Combine the oil mixture and apple with the flour mixture, stirring until just combined. Spoon the mixture into prepared pan holes and bake for 18-20 minutes, or until a skewer inserted in the center of one cake comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them onto a wire rack to cool completely.
  • In a bowl, gently crush raspberries with a fork. Mix in cream and vanilla, stirring gently to create a rippled effect.
  • Slice cakes in half horizontally. Set aside 1 tablespoon of cream mixture. Spread 1 cake bottom with 2 teaspoons of the remaining cream mixture. Top with cake top. Repeat with remaining cakes and cream mixture. Using a bit of the reserved cream mixture, place 1 raspberry on top of each cake. Sprinkle with icing sugar. Enjoy!

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