This low-fat, light and fluffy chocolate cake is easy to make but still delicious. It’s a strange combination of feeling weightless when eating but still packing a flavour punch and filling you up. So if you want to know how to bake this yummy Low Fat Chocolate Cake then read on.
I doubled all of the ingredients to make a three-tier cake for my Mum’s birthday which served 16 people a very reasonable sized piece of cake. Baking instructions are the same if you wish to double the ingredients yourself.
INGREDIENTS FOR LOW FAT CHOCOLATE CAKE
- 85g caster sugar
- 3 large eggs
- 70g plain flour
- 1 tablespoon cornflour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- Softened butter (for greasing)
- Dark chocolate
- Milk chocolate
INSTRUCTIONS FOR LOW FAT CHOCOLATE CAKE
- Preheat the oven to 180°C or 160°C for fan assisted ovens
- Butter and line base of two sandwich tins.
- Whisk the eggs and sugar until they are light and fluffy. This takes around 10 minutes with an electric hand whisk. This step is vital to the success of the cake as it is the introduction of the air through whisking that makes the cake light and fluffy! By the end of this step the mixture should be thick enough to leave a trail along the surface when the whisk blades are lifted out. And the mixture will have greatly increased in volume.
- Sift the flour, cornflour, cocoa powder and baking powder over the mixture and gently fold into it with a metal spoon.
- Divide mixture between baking tins.
- Bake for 15 to 20 minutes – Top Tip: You will know the cake is fully baked once it has risen well and began to shrink away from the sides of the baking tins. The cake should spring back into place when gently pressed and a skewer should come out clean when placed into the centre of the cake.
- Allow cake to cool for 5 minutes.
- Melt chocolate and use as fillings between the cakes and as icing.
Depending on your own preference you can choose how much chocolate filling/icing you want here and whether you want dark, milk or even white chocolate.
I personally used one full bar of milk chocolate which was used as filling between the two tiers. And then used a bar of dark chocolate as the icing.
You can also decorate and go crazy if you want. I personally kept the topping quite simple by only using frozen fruit that I had allowed to defrost and melt slightly.
How cute is that ‘Happy Birthday’ cake topper! It’s from The Range, and if you want to get it you can find it online here. Anyways, that my tried and tested – and always very well recieved, low fat and healthy(ier) chocolate cake. If you give this recipe a go please let me know what you think!
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