Fat-free chocolate cake

Preheat the oven to 180 ºC. Spray two 23 cm cake tins with non-stick spray and line the base with baking paper. Cool, drain and mash the prunes in a food processor. Sift the cake flour, cocoa, baking powder and salt in a large mixing bowl. Stir in the brown sugar. Beat the eggs, egg white, prune puree, milk and vanilla essence together and add to the dry ingredients. Mix the coffee powder and bicarbonate of soda with 200 ml boiling water, add the mixture to the dry ingredients and mix until smooth. Divide the batter between two cake tins and bake for 30-35 minutes until done and the cakes shrink slightly from the sides of the tins. Cool the cakes on a wire rack. Sandwich the cake layers together with a layer of jam and dust with icing sugar.
Makes 1 double layered cake.