Name: Half-the-fat chocolate cake with raspberries
Prep time: 125 min
Cook time: 30 min
Total time: 155 min
Yield: 1
Ingredients: 150.00 gm self-raising flour; 125.00 ml plain flour; 42.90 gm cocoa powder; 107.50 gm caster sugar; 113.75 gm extra light olive oil; 3 eggs; 130.00 gm buttermilk; 200g apple; 100ml light thickened cream; 125.00 ml frozen raspberries, thawed

Half-the-fat chocolate cake with raspberries

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Prep Time:
125 minutes

Cook Time:
30 minutes

Total Time:
155 minutes

Indulgent yet light cake with half the fat content.

Ingredients:

150.00 gm self-raising flour
125.00 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
100ml light thickened cream
125.00 ml frozen raspberries, thawed

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease two 20cm round cake pans that are 4.5cm deep and line their bases and sides with baking paper.
Sift flours and cocoa into a large bowl, then add sugar and stir to combine. In a separate bowl, combine oil, eggs, and buttermilk by whisking. Next, add the oil mixture and apple to the flour mixture, stirring until just combined. Divide the mixture evenly between prepared pans. Bake for 28 to 30 minutes until a skewer comes out clean when inserted into the center. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Whip cream in a bowl until soft peaks form. Place one cake on a plate. Spread with 1/4 cup of whipped cream. Sandwich with the other cake. Add dollops of remaining whipped cream and top with raspberries. Serve right away.

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