- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 269
- Carbohydrate Content: 31.3g
- Fat Content: 12g
- Fiber Content: 1.4g
- Protein Content: 8.1g
- Saturated Fat Content: 5g
- Sodium Content: 0.6g
- Sugar Content: 20.4g
Lighter Chocolate cake with chocolate icing Recipe
Chocolate cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, self-raising flour, cocoa powder, baking powder, light muscovado sugar, golden caster sugar, ground almond, natural yogurt, vanilla extract, egg, rapeseed oil, dark chocolate, icing sugar, cocoa powder, butter, semi-skimmed milk, cream cheese, quark and almond.
- Dark Chocolate - 25g dark chocolate (preferably 70% cocoa solids), finely chopped
- Egg - 2 large eggs, beaten
- Natural Yogurt - 175g natural yogurt
- Butter - 25g butter
- Rapeseed Oil - 2 tbsp rapeseed oil
- Almond - 10 sugared almonds (optional)
- Self Raising Flour - 140g self-raising flour
- Baking Powder - 1 1/2 tsp baking powder
- Ground Almond - 25g ground almonds
- Golden Caster Sugar - 75g golden caster sugar
- Vanilla Extract - 1/4 tsp vanilla extract
- Semi Skimmed Milk - 1 tsp semi-skimmed milk
- Cream Cheese - 100g light cream cheese, straight from the fridge
- Cocoa Powder - 25g cocoa powder, sifted
- Quark - 100g quark cheese
- Icing Sugar - 50g icing sugar
- Light Muscovado Sugar - 50g light muscovado sugar
- Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 18cm round sandwich cake tins with baking parchment. Melt the butter and set aside to cool. Mix the flour in a large bowl with the cocoa powder, baking powder, both sugars and ground almonds. Stir the yogurt and vanilla into the beaten eggs. Pour this into the dry mixture along with the melted butter and oil. Briefly stir until just mixed, creamy and smooth. Do not overbeat.
- Spoon the mixture evenly between the two tins and level the surfaces. Bake for 20 mins until risen and starting to come away from the sides of the tin. Remove from the tins, peel off the parchment and leave the cakes to cool on a wire rack.
- Meanwhile, make the icing. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the pan and leave the chocolate to cool. Sift the icing sugar and cocoa into a separate bowl. Add the butter and milk, and beat until smooth. Beat in the cream cheese and quark, then stir in the cooled, melted chocolate.
- When the cakes are cold, use half the icing to sandwich both cakes together. Spread the rest of the icing on top in fluffy folds, then decorate with sugared almonds, if you like.