Light chocolate cake

With half the fat of a classic chocolate cake, this lighter version gives you guilt-free pleasure!


Servings 12

• Ingredients
• Nutrition

• 75g unsalted butter, softened
• 1 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour
• 1/3 cup cocoa powder, sifted
• 1/2 teaspoon bicarbonate of soda
• 1 cup reduced-fat milk
• cocoa powder and mixed berries, to serve

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• Method
• Notes

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
2. 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.
3. 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.
4. Step 4
   Place cake on a plate. Dust with cocoa. Top with berries. Serve.