Me and my chocolate cake recipes, right?!? I just can’t help myself especially as they are the easiest recipes to make up from what you have in your cupboard. This cake however is smothered in real chocolate icing – which rather ironically is the reason for baking the cake. I had left over icing from baking a “full-fat” birthday cake for my boss and wanted to use it up so I invented a super healthy cake for a super un-healthy icing!
I’d prefer you smother your cake in a healthier version of icing, for example extra light cream-cheese mixed with good quality melted chocolate = chocolate cheese cake topping. Or what about mixing peanut butter with cocoa and agave nectar? For a runny sauce heat coconut milk, truvia blend and honey in a saucepan – simmer for 10 minutes and allow to cool. Yum!
140g brown truvia baking blend (or Tate & Lyle half)
50ml olive oil
4 eggs, separated
250ml fat free natural yogurt
80g oat flour
80g wholemeal flour
3 tblsp cocoa
1.5 tsp baking powder
Pinch bicarb (baking soda)
Beat together the sugar and oil. Add the egg yolk & beat some more. Add the yogurt and stir. Fold in the cocoa, flours, baking powder and bicarb.
Separately, whisk egg whites until they’re stiff and fold into the batter.
Pour into 2 lined cake tins and bake at 160 deg C for 30-40 minutes. Don’t let it over-bake or it will be dry.
Once cooled, fill the middle, sandwich the 2 cakes and top with your favourite healthy topping.
Nutritional Value per slice of sandwiched cake, no icing (I cut my cake into 8 slices)