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Reduced-fat chocolate cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent chocolate cake made healthier without sacrificing taste!
Ingredients:
  • 32.50 gm cocoa powder, sifted
  • 128.75 gm reduced-fat milk
  • 322.50 gm caster sugar
  • 120g reduced-fat margarine spread
  • 1.25 gm bicarbonate of soda
  • 225.00 gm self-raising flour
  • 2 eggs
  • Fresh raspberries, to serve
  • 150.00 gm icing sugar mixture
  • 20.00 gm cocoa powder
  • 20g reduced-fat margarine spread
  • 40.00 gm boiling water
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and prepare a 6cm deep, 20cm round cake pan by greasing it and lining the base and sides with baking paper.
  • In a saucepan over low heat, combine 1/2 cup cold water, milk, sugar, spread, cocoa, and bicarbonate of soda. Cook and stir for 5 minutes until the sugar dissolves. Increase heat to medium-high and bring to a boil. Remove from heat and let it cool for 15 minutes before using.
  • Combine flour and eggs until the batter is smooth. Transfer the mixture into a greased pan. Bake for 40 minutes, or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes, then invert it onto a wire rack to cool with the top facing up.
  • Prepare the icing by sifting icing sugar and cocoa powder into a bowl. Add spread and boiling water, then stir until smooth. Spread the icing over the top and sides of the cake, then decorate with raspberries before serving.

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