Healthier Chocolate Cake

Posted by HHHAdmin on Sep 10, 2011 in Baked Goods | 0 comments

Well, here it is, finally – a healthier chocolate cake. I could eat chocolate cake until it comes out of my ears, but sadly that would do nothing for my health. I have been experimenting for a while to try and get the measurements right in a basic chocolate sponge, but replacing some of the ingredients for healthier ones. With this healthier version, you can either eat twice as much, or feel half as guilty. What makes it healthier, is that it uses wholewheat flour, instead of white, fructose sugar instead of caster sugar and it replaces half the butter for low fat yogurt. It is also topped with a healthier alternative to butter cream, but tastes nearly exactly the same. Plus, the fruit in the middle means it is part of your 5-a-day!

 

Chocolate Cake – Serves 8 (or 4 chocoholics)

Ingredients for sponge:

- 90g butter

- 50g low fat yogurt

- 120g fructose sugar

- 3 eggs

- 175g wholewheat flour

- 1tsp baking powder

- 1/2 tsp vanilla extract

- 50g cocoa powder

- 200g frozen mixed berries, defrosted and drained of any extra liquid

Ingredients for icing:

- 200g low fat plain cream cheese

- 125g icing sugar

- 25g cocoa powder

 

1) Grease a 9-inch cake tin.

 

 

 

 

 

 

 

 

2) Beat together the butter and frutose sugar until fluffly.

 

 

 

 

 

 

 

 

3) Stir in the yogurt.

 

 

 

 

 

 

 

 

4) Whisk in the eggs.

 

 

 

 

 

 

 

 

5) Sift in the flour and then add baking powder and vanilla extract.

 

 

 

 

 

 

 

 

6) Stir.

 

 

 

 

 

 

 

 

Sift in cocoa powder and stir.

 

 

 

 

 

 

 

 

9) Pour into cake tin and bake at 170C for 40 minutes, or until a skewer comes out clean.

 

 

 

 

 

 

 

 

10) Once cooked, leave to cool on a wire rack.

 

 

 

 

 

 

 

 

11) Whilst cooling, you can start to make the icing. Put the cream cheese in a bowl.

 

 

 

 

 

 

 

 

12) Add the icing sugar.

 

 

 

 

 

 

 

 

13) Add the cocoa powder.

 

 

 

 

 

 

 

 

14) Stir.

 

 

 

 

 

 

 

 

15) Once the cake has cooled, carefully slice it in half.

 

 

 

 

 

 

 

 

16) Spread about 2 tbsp of the icing over one of the sides of the cake.

 

 

 

 

 

 

 

 

17) Add the mixed berries.

 

 

 

 

 

 

 

 

18) Put the other half of the cake on top, to make a sandwich. Then, using the rest of the icing, cover the entire cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

19) Slice and serve. It is great warmed up in the microwave with frozen yogurt too.