Low-fat chocolate cake

Recipe from: 2/25/1999 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • CAKE
  • 750
    ml
    cake flour
  • 500
    ml
    white sugar
  • 90
    ml
    cocoa
  • 10
    ml
    bicarbonate of soda, sifted
  • 3
    ml
    salt
  • 150
    ml
    oil
  • 30
    ml
    vinegar
  • 10
    ml
    vanilla essence
  • 500
    ml
    cold water
  • TOPPING
  • 200
    g
    dark chocolate, broken into pieces
  • 65
    ml
    plain yoghurt
 

Method

40 min
 
Preheat the oven to 180 ºC and spray two 20 cm round cake tins with non-stick spray. Sift the dry ingredients together and make a hollow in the centre. Beat the oil, vinegar, vanilla essence and water together and pour into the hollow. Beat until mixed and turn into the prepared cake tins. Knock the tins gently to remove any air bubbles and bake for about 40 minutes until a testing skewer comes out clean. Cover with aluminium foil if the cakes become too dark. Cool the cakes in the tins for 5 minutes, turn out and cool completely on a wire rack. Spread a thin layer of your favourite jam on the bottom layer and place the second layer on top. Melt the chocolate pieces and mix with the yoghurt. Pour over the cake and leave until set. Makes 1 medium-sized cake.
 

Read more on: bake  |  dairy
 

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