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Chocolate Cake
This scrumptious cake proves that less fat does not mean less chocolate flavour
Ingredients
1/4 cup mono or polyunsaturated margarine
1/4 cup tightly packed brown sugar
1/4 cup apple sauce
1 60 g egg, lightly beaten
l & 1/3 cups buttermilk
l & 1/2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
8 teaspoons cocoa
For the Icing
1/4 cup unsalted butter
8 teaspoons corn syrup
4 teaspoons cocoa
1 cup icing sugar, sifted
1/2 teaspoon vanilla flavouring
Method
1
Preheat oven to 180°C.
Line a 23-cm round cake tin with nonstick baking paper and spray with vegetable oil cooking spray.
2
Place margarine and brown sugar in a mixing bowl and beat with an electric mixer until light and fluffy.
Add apple sauce, egg and buttermilk.
Mix well.
3
Sift flour, bicarbonate of soda and cocoa together, onto a sheet of greaseproof paper.
Add to buttermilk and fold in.
4
Place mixture in prepared tin; spread level with a spatula.
Bake for 35 minutes or until a skewer inserted in centre of cake comes out clean.
Cool in tin on a cooling rack for 15 minutes; turn out onto rack and cool completely
5
Icing: combine all ingredients in a saucepan.
Stir over a low heat, until smoothly combined.
Pour warm icing over cake; stand for 30 minutes before serving.
Cooks Tips
For a buttermilk substitute, combine 1 cup of low-fat milk and 2 teaspoons of vinegar. Let mixture stand for 10 minutes before using.
For all attractive and simple decoration, place walnut halves around the edge of the cake while the icing is still wet. Let stand until icing is set.
Per Serving
532/kJ 127 calories, 17 g carbohydrates, 1 g fibre, 4 g protein, 185 mg sodium, 5 g fat, 17 mg cholesterol,