This cake was made for my friends birthday and it is delicious and pretty easy. Well it would have been even easier if I had an electric whisk (I really need to get one of those) but at least my arms got a work out. Ours was a little thin because we decided to make it in a heart shaped cake tin instead of a round one and the heart shape was slightly too big. So here goes the recipe.
8 servings, 6propoints per serving.
Low fat cooking spray
3 large eggs
75g Muscovado sugar
60g plain white flour
15g cocoa powder
Filling and decoration:
30g low fat spread
100g Icing sugar
2 heaped tsps cocoa powder
50g milk chocolate
Preheat the over to gas mark 5/180C/fan 160C. Spray two 7 inch round cake tins with low fat cooking spray and line the bottom with baking paper.
In a bowl whisk the egg and sugar with an electric whisk on high speed until pale, thick and very airy. This is pretty difficult with a manual hand whisk - see below my friend taking her turn.
Sift in the flour and cocoa powder and fold it in gently with a large spoon. You don't want to beat this as you want to keep the air in.
Share the mixture between the tins and bake for 8-10 mins until springy. We only had one cake tin so it is possible to do this in two turns.
When cooked cool on a wire rack for 5 mins before removing from the tins and cooling fully. It looks very pale in the pic below, but that is just my bad photography skills and bad use of the flash. It was much more chocolatey looking.
For the filling, beat together the cocoa powder, low fat spread and icing sugar until smooth. (sift the sugar and cocoa powder first.) Reserve about 1tbsp of this and spread the rest on one of the cakes and place the other on top. Using the reserved icing, stick the raspberries to the top of the cake. Melt the chocolate and drizzle over the top of the cake.
We made the cake the night before we ate it, and then decorated it the next day. the cake kept pretty well.