Breaking up with sugar doesn’t mean that you are breaking up with your old favourites, and a delicious chocolate cake is definitely still a favourite!
Here’s a great sugar free chocolate cake that is rich, moist and so delicious.
x Gluten Free
x Egg Free
x Lactose Free
The addition of raspberries gives the cake a lift and takes it beyond any old “run of the mill” cake.
- Serves: 8
- Oven temp: 180 (160C fan forced)
- Cook time: 45-50 minutes
- Pan: 20cm (8inch) square cake tin
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries (optional)
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk
- Preheat oven to 180 (160C fan forced), grease and double line cake tin (that’s 2 layers of baking paper)
- Defrost raspberries and using a fork mash into a pulp
- Beat butter and dextrose with electric beaters until the mixture is light and creamy
- Add eggs one at a time beating slowly after each addition to combine
- Add vanilla essence and raspberry pulp and beat until combined
- To the butter mixture fold in half of the sifted flour combined with the bicarbonate of soda and cocoa powder with half the milk then repeat with the second half of the flour mix and milk.
- Stir until the mixture is just combined (don’t over mix!)
- Pour into the prepared tin and smooth top
- Bake for 45 minutes and test with a skewer.
- If the skewer comes out clean, remove from the oven and allow to cool in the tin for 10 minutes then turn our onto wire rack to completely cool
- Combine chopped chocolate, butter, cream and dextrose in a small saucepan
- Stir over a low heat until the mix is smooth. Do not boil
- Allow to cool and thicken slightly then pour over cooled cake
- Remember to share with others!
Yes it does but we are only using 50g of 85% dark chocolate, so that’s 7g of sugar which is 3.5g of fructose. So across 8 pieces of cake that is 0.43g of fructose per serve, a very small amount.