It’s almost impossible not be tempted by all the sweetness and goodies displayed on every shelve and counter this time of the year.
Well, here is a Chocolate cake recipe that’s deliciously low in fat, It is moist enough to eat without the icing if you want to cut down on calories.
The original recipe yields 1 round cake but I prefer making them in individual mini loaf tins…this way I could give away a few to friends and family without being tempted to eat it all by myself!
12 Mini loafs / 1 round cake
225 g / 2 cups Self Raising flour *See tip*
45 ml / 3 tbsp cocoa powder (unsweetened)
115 g / 1/2 cup brown sugar
10 ml / 2 tsp molasses
30 ml / 2 tbsp Golden Syrup
60 ml / 4 tbsp low-fat milk
60 ml / 4 tbs canola oil
2 large ripe bananas (mashed)
For the icing
225 g / 2 cups icing sugar sifted
35 ml / 7 tbsp cocoa powder (unsweetened) sifted
15 – 30 ml / 1 – 4 tbs warm water
Preheat oven to 160 degrees celsius
Grease deep round cake tin or mini loaf tin.
Sift the flower into a mixing bowl with the cocoa powder, stir in the sugar.
Make a well in the centre and add the molasses, golden syrup, eggs, milk and oil. Add the mashed bananas and stir into the mixture.
Pour the mixture into your tin and bake +- 60 minutes in round cake tin or 20-35 minutes in mini loaf tins.
Cool on a wire rack before icing the cake.
Mix all the ingredients for the icing and spread over round cake or drizzle over individual loaf cake.
*Note that I’ve only used half of the icing on the mini loafs .
No self-raising flour? let me save you trip to the store.
Self Raising Flour Recipe
1 Cup Flour
1/2 tsp salt
1 1/2 tsp baking powder
Sift all ingredients together. Presto, you’ve got Self Raising flour!