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Chocolate Ring Cake
Dense and dark with a rich chocolate flavour - no one will guess this a low fat cake. For an almond ring cake, add 1 teaspoon almond essence with eggs in Step 3 and reduce vanilla to 1 teaspoon.
Ingredients
2 & 1/3 cups plain flour
1/2 cup cocoa
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
125g polyunsaturated margarine
1 & 1/4 cups white sugar
4 egg whites
2 large eggs
2 teaspoons vanilla flavouring essence
1 cup buttermilk (Low fat buttermilk gives a soft texture)
Icing sugar for decoration
Preparation
1
Preheat oven to 180 C
Lightly spray a 23 or 25-cm non-stick plain or fluted ring tin with vegetable oil cooking spray.
2
Sift flour, cocoa, baking powder and bicarbonate of soda into a mixing bowl.
Mix well.
3
In a large mixing bowl, using an electric mixer set on medium speed, beat margarine and sugar until light and fluffy.
Beat in egg whites, eggs and vanilla until smooth.
4
Gently stir in flour mixture alternately with buttermilk, until smooth, beginning and ending with flour mixture.
Spoon into prepared tin.
5
Bake until a warm skewer inserted into centre of cake comes out clean, about 45 to 55 minutes.
Place tin on a wire rack and cool for 10 minutes.
Turn cake out onto rack; cool completely.
Sift with icing sugar before serving.
Cooks Tips
To measure the volume of a cake tin, fill it with water up to the rim. Then measure the amount of water so you know how much cake mixture the tin will hold.
For a simple decoration, melt 25 g chocolate and 1/2 teaspoon 'Copha' or butter over a low heat, stirring continuously. Drizzle over cake.
Per Serving
225/kJ 941 calories, 34 g carbohydrates, 1 g fibre, 5 g protein, 105 mg sodium, 8 g fat, 28 cholesterol