Of course I couldn't possibly bring myself to only make and eat low fat cake so I also made some sinful cupcakes too to make up for all that light airy but not so guilty baking.
For the lower fat cake I used my trusty good food cakes app on my Ipod touch as I knew they had a specific section for low fat cakes. I'd already decided (as I had most of the ingredients) that it was going to involve chocolate in some way so I decided on the Light and Fluffy Chocolate Mocha Cake. It's only 180kcal a slice with only 3g of saturated fat per slice, mainly due to the lack of butter and oil. and here it is:
My cake is a little thinner as I didn't have the right size tin and I have to admit the cake in their picture looked far darker in colour, I have a sneaky suspicion they cheated and added more cocoa (or maybe it's just their photography)I was also meant to take a picture of the cake once cut but I forgot as I often to when there's cake to be eaten.
The base of the cake itself is made in a way I have never tried before (you need a table top mixer or an electric hand whisk) and it does indeed make the cake very airy and light, It's not intensely chocolaty and the filling and topping is made using fat free Greek yogurt, I'd say it's not a very indulgent cake but hey, what do you want for low fat, and considering the amount of calories per slice it's definitely worth a go if you want a treat but are trying to be good.
Any way, here's how it's made:
Light and Fluffy Chocolate Mocha Cake, via Good food cake app.
For the cake
3 Large Eggs
85g Caster Sugar
70g Plain Flour
1/2 tsp baking powder
For the Icing / Filling
25g Dark Chocolate chopped (Don't use 75% or the icing will be to bitter)
1tbsp Strong Black Coffee
100g Light Soft Cheese
100g 0% Greek Yogurt
2tbsp Icing Sugar
15g Dark Chocolate chopped
Pre heat the oven to 180dgC. Lightly butter 2 x18cm Sandwich tins and then line the bases with baking paper.
Whisk the eggs and sugar until light and fluffy, about 5 mins in a tabletop mixer of 10 mins with an electric hand whisk. The mix will have increased greatly in volume and be thick enough to leave a trail and the surface when the blades are lifted.
Sift the flour, cornflour, cocoa and baking powder over the surface of the egg mix and fold in gently using a large metal spoon. Divide between the tins, gentry spreading to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins then turn out onto a wire rack to cool.
To decorate, microwave the chocolate and coffee together for about 20-30 seconds until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and and icing sugar until smooth, spoon half this mixture into a bowl stir in the melted chocolate and set aside.
Place one cake on a serving plate and spread with the yogurt mixture, cover with the other cake, then spread the chocolate yogurt mixture on top.
To finish, melt the 15g of chocolate, stir until smooth, cool slightly then drizzle over the cake.
And that's it!
As I said before I also made some full fat chocolate cakes too, I made a batch of After eight cupcakes. A chocolate peppermint cupcake topped with mint frosting and a mint chocolate. Here they are:
The recipe is the same as my Mint chocolate candy cane recipe except using a bit of Green food colour in the icing and topping with a mint chocolate instead of crushed candy cane. I preferred these far more than the low fat cake, but they do come with an extra serving of guilt. Oh well if I have both that evens it out right?
Any way that's all for today, I'm off to eat a failed batch of macaroons all in one go and pretend they never existed.
Bye for now