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Low-fat chocolate cake
Low-fat chocolate cake
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Ingredients:
  • 60g MeadowLea Hi-Omega spread
  • 180.00 gm brown sugar
  • 4.40 gm vanilla essence
  • 2 eggs
  • 65.00 gm Cocoa Powder
  • 225.00 gm self-raising flour
  • 1.25 gm bicarbonate of soda
  • 260.00 gm buttermilk
  • 125g white marshmallows, chopped
  • 20.80 gm buttermilk
  • 1 eggwhite
  • 65.00 gm cocoa powder, sifted
Instructions:
  • Preheat the oven to 180°C. Grease and line a 22cm cake pan. Use an electric mixer to blend spread, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each addition.
  • Combine cocoa, flour, and bicarbonate of soda by sifting them together. Gently fold the dry ingredients and buttermilk into the beaten egg mixture.
  • Transfer the mixture into the pan. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Allow it to cool for 10 minutes, then flip it onto a wire rack.
  • Combine marshmallows and buttermilk in a saucepan over low heat, stirring until smooth. Remove from heat. In a separate bowl, beat egg white until stiff peaks form. Add cocoa and beat until well combined. Gently fold the marshmallow mixture into the egg white mixture. Chill for 10 minutes, then generously spread over the cake.

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