One Bowl Chocolate Cake
Makes 12 servings
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
1 Tbsp Whole Earth Baking Blend
1 Tbsp boiling water
125g butter, chopped, softened
2 Tbsp Dutch cocoa
Preheat oven to 180ºC fan-forced. Grease a 22cm round cake tin and line base and sides with baking paper.
Put butter and chocolate into a large microwave safe bowl. Microwave on high 100% for 30 second intervals, stirring, until melted and smooth.
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.
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.
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.
Spread icing over the top of the cake. Decorate with chocolate curls.
Total Carbohydrate: 27g
Total Sugars: 16g
Total Fat: 21g
Saturated Fat: 13g
Calorie Reduction from Traditional Recipe - 11%
Carbohydrate Reduction from Traditional Recipe - 27%
Total Sugars Reduction from Traditional Recipe - 38%