While most cakes are pretty calorific, this particular version is lower in fat, hence calories, thanks to swapping the usual butter or margarine for Quark, a lower fat dairy product. You have to admit, this little beauty looks amazing!
- For the cake:
- 175g self raising flour
- 50g cocoa powder
- 1 teaspoon baking powder
- 175g light soft brown sugar
- 250g tub The Lake District Co Quark
- 75ml sunflower oil
- 2 large free range eggs
- For the icing:
- 150g soft butter
- 300g icing sugar
- 50g cocoa powder
Method1 Preheat the oven to 180ºC/Fan 160ºC/Gas Mark 4. Grease and base line 2 x 20cm/8in shallow cake tins with baking parchment.
2 Sift the flour, cocoa and baking powder into a large bowl, stir in the sugar. Add quark, sunflower oil and eggs, then use an electric whisk to beat all the ingredients together for about a minute until they are smooth and fluffy.
3 Divide the mixture between the two cake tins and bake on the same shelf in the middle of the oven for 25-30 mins or until risen and firm to the touch - when lightly touched in the centre the cake should bounce back.
4 Whilst the cakes cook, make the icing: melt the butter over a low heat, stir in the cocoa and cook gently for a minute. Sift the icing sugar into a large bowl, pour in the butter and cocoa mixture and beat together with an electric whisk until smooth and glossy. Leave to cool for 30 minutes. It will thicken as it cools.
5 Leave the cakes to cool in the tins for 5 mins. Then loosen around the edges of the tin with a palette knife, remove from the tins, transfer to a wire rack and leave to cool.
6 When the icing is cold, beat well, spread two thirds over the top of both cakes, then place one on top of the other. Spread the remaining icing over the sides of the cake.
7 Smooth all the icing with a palette knife, then transfer the cake to a serving plate. This cake will keep well in an airtight container for up to a week, if it lasts that long!
Prep Time10 minutes
Cook Time25 - 30 minutes
Nutrition InformationServes 12
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