One Bowl Chocolate Cake

One bowl chocolate cake 20171027_0036.jpg
 

One Bowl Chocolate Cake

Makes 12 servings

FEATURED PRODUCT


INGREDIENTS

125g unsalted butter, chopped
100g dark chocolate, chopped
½ cup Whole Earth Baking Blend
2 free-range eggs
¾ cup milk
1 Tsp vanilla extract
1 ¼ cups self-raising flour
¼ cup Dutch cocoa
Dark chocolate curls, to decorate

CHOCOLATE ICING
1 Tbsp Whole Earth Baking Blend

1 Tbsp boiling water
125g butter, chopped, softened
2 Tbsp Dutch cocoa


PREPARATION

  1. Preheat oven to 180ºC fan-forced. Grease a 22cm round cake tin and line base and sides with baking paper.

  2. Put butter and chocolate into a large microwave safe bowl. Microwave on high 100% for 30 second intervals, stirring, until melted and smooth.

  3. Add Whole Earth Baking Blend, eggs, milk and vanilla, then beat with a whisk until combined. Sift in flour and cocoa and stir with whisk until a smooth batter forms. Pour into prepared tin. Smooth surface and bake for 30-35 minutes or until cooked when tested with a skewer. Set aside for 15 minutes to cool slightly, then remove from tin and transfer to a wire rack to cool completely. 

  4. To make chocolate icing, put Whole Earth Baking Blend and boiling water into a small bowl and stir. Then set aside for 5 minutes until most of the Baking Blend has dissolved.  

  5. Put butter into a large bowl and beat with electric hand beaters for 1 minute or until light and creamy. Add the Baking Blend mixture and cocoa and beat again on low speed until mixed. Then beat on high for 1 minute until smooth.

  6. Spread icing over the top of the cake. Decorate with chocolate curls.

 

NUTRITION INFORMATION
(PER SERVING)
Calories: 316
kJ: 1320kJ
Protein: 4g
Total Carbohydrate: 27g
Total Sugars: 16g
Fiber: 1.5g
Total Fat: 21g
Saturated Fat: 13g
Sodium: 130mg
Potassium: 175mg

Reduction
Calorie Reduction from Traditional Recipe - 11%
Carbohydrate Reduction from Traditional Recipe - 27%
Total Sugars Reduction from Traditional Recipe - 38%