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Half-the-fat chocolate cake with raspberries

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Half-the-fat chocolate cake with raspberriesRecipe
  • 10Servings
  • 2:05 hPrep Time
  • 30 mCook Time
  • 2:35 hReady In



Print Recipe

Have your cake and eat it, too! Create this decadent cake with half the fat of your usual favourites.

Ingredients

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Nutrients

Calories
1239 kj
16g FAT TOTAL
4g SATURATED FAT
3g FIBRE
6g PROTEIN
71mg CHOLESTEROL
139.5mg SODIUM
15g CARBS (SUGAR)
31g CARBS (TOTAL)




Steps to cook

  • Step 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.

  • Step 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.

  • Step 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.




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