| | Half-the-fat chocolate cake with raspberries
Half-the-fat chocolate cake with raspberries
Half-the-fat chocolate cake with raspberries 4.3-5 9
  • Calories: 1239 kj
  • Fat: 16g
  • Carbohydrates: 15g

How to Make:

  1. Preheat oven to 180°C/160°C fan-forced. Grease two 4.5cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper.
  2. Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Divide mixture between prepared pans. Bake for 28 to 30 minutes or until a skewer inserted in the centre of cakes comes out clean. Stand in pans for 10 minutes. Turn onto a wire rack to cool completely.
  3. Whisk cream in a bowl until soft peaks form. Place 1 cake on a plate. Spread with 1/4 cup cream. Sandwich with remaining cake. Dollop with remaining cream. Top with raspberries. Serve immediately.
Time for preparing:
30 min.
Servings:
10

Ingredients:

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/3 cup cocoa powder
  • 1/2 cup caster sugar
  • 1/2 cup extra light olive oil
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 medium (200g) granny smith apple, peeled, grated
  • 100ml Pauls light thickened cream
  • 1/2 cup frozen raspberries, thawed
Comment
 [group=5]
Registration