Wicked Chocolate Cake

Difficulty | Serves 12 | Book 2

Wicked Chocolate Cake Symply Too Good cookbook 2

CAKE:
¾ cup caster sugar
4 tablespoons (60g) Flora® Light margarine
¾ cup boiling water
1¼ cups self-raising flour
¼ cup cocoa (Plaistowe®)
½ teaspoon bicarb soda
2 egg whites
Cooking spray
ICING:
½ cup icing sugar
2 teaspoons cocoa (Plaistowe®)
1 teaspoon Flora® Light margarine
1-2 teaspoons skim milk

Per serve
FatTotal2.8g
Saturated0.8g
Fibre0.6g
Protein2.5g
Carbs29.7g
Sugar18.9g
Sodium181mg
Kilojoules633 (cals 151)
GI RatingMedium

Method

  1. Cake: Place sugar, margarine and boiling water in a medium size mixing bowl stirring until completely dissolved.
  2. Sift flour and cocoa with bicarb into the bowl, beat together for 1 minute using an electric beater.
  3. Add egg whites and beat 30 seconds more.
  4. Prepare a microwave round ring dish (6 cup) or one that has a separate centre piece by coating with cooking spray. Cut out a piece of baking paper to fit base of dish.
  5. Pour cake mix into dish then place in centre of microwave. Cook as follows:
    1000 watt on high for 4 minutes
    1200 watt on high for 3 minutes 40 seconds
    Leave in microwave 2 minutes then remove. Turn onto a cake rack, peel off paper and cool.
  6. Icing: Once cake has cooled, sift icing sugar and cocoa into a small mixing bowl. Add margarine and mix with enough milk to get a spreadable consistency. Spread icing over top of cake.

Note: This cake needs to be made in a ring tin with a centre hole otherwise it won’t cook in the centre.

Variation: To make in conventional oven follow recipe but instead of using a microwave dish use a metal ring cake tin coated with cooking spray. Bake in fan-forced oven 180°c for approximately 30 minutes or until firm to touch in the centre. Leave to rest for a few minutes then turn onto a wire rack to cool.

Dietitian's tip

Everyone’s favourite but this cake offers little nutritional value to your diet.

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