With half the fat of a classic chocolate cake, this lighter version gives you guilt-free pleasure!
Ingredients Nutrition
75g unsalted butter, softened
1 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup NESTLÉ BAKERS' CHOICE Cocoa, sifted
1/2 teaspoon bicarbonate of soda
1 cup reduced-fat milk
cocoa powder and mixed berries, to serve
Method Notes
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
Step 2
Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined. Increase speed to high. Beat for 2 minutes or until thick and creamy.
Step 3
Spoon mixture into pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Step 4
Place cake on a plate. Dust with cocoa. Top with berries. Serve.
Notes
You could make this cake in a 6cm-deep, 20cm round cake pan. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean.
Source: taste
