Name: Gooey Chocolate Cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 110 g self raising flour; 2 teaspoon baking powder; 25 g cocoa; 3 tablespoons dried skimmed milk powder; 2 tablespoons ground rice; 2 eggs, beaten; 7 tablespoons vegetable oil; 100 ml skimmed milk mixed with 4 tablespoons water; 1 teaspoon vanilla extract; Pinch of salt; 8 tablespoons SPLENDA® Granulated; 10 g dark chocolate, melted; 50 g polyunsaturated fat spread; Dusting of cocoa powder; 4 tablespoons SPLENDA® Granulated, dissolved in 2 teaspoon warm water

Gooey Chocolate Cake

Makes8 servings
Prep Time10 min
Cook Time15 min
Total Time25 min
Made withSplenda Granulated Sweetener

Ingredients

For the chocolate stack

110 g self raising flour
2 teaspoon baking powder
25 g cocoa
3 tablespoons dried skimmed milk powder
2 tablespoons ground rice
2 eggs, beaten
7 tablespoons vegetable oil
100 ml skimmed milk mixed with 4 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
8 tablespoons SPLENDA® Granulated

For the icing

10 g dark chocolate, melted
50 g polyunsaturated fat spread
Dusting of cocoa powder
4 tablespoons SPLENDA® Granulated, dissolved in 2 teaspoon warm water

Nutrition Info Per Serving
% Daily Value*

Instructions

1

Preheat the oven to 180°C.

2

Line a swiss roll tin (30.5 cm x 23 cm / 12 inch x 9 inch) with non-stick baking parchment.

3

Sift the flour, baking powder and cocoa into a bowl.

4

Stir in the Splenda Granulated, dried milk and ground rice.

5

Add the eggs, oil, milk and water, vanilla extract and salt.

6

Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency, if not, add another tablespoon of water.

7

Spoon into the prepared tin and level the top.

8

Bake for 10-15 minutes or until a skewer inserted comes out clean.

9

Tip the cake out onto a wire rack and peel away the paper.

10

Whilst still hot, use a long sharp knife to trim the edges (These make great cooks perks!).

11

Leave to cool.

12

To make the icing, mix together all the ingredients and beat until smooth.

13

Divide the cake into 3 equal pieces.

14

Spread a third of the icing over one piece of cake, top with another and spread this with half the remaining icing. Top with the final piece of cake and spread with the remaining icing.

15

Serve dusted with cocoa if desired.

16

Can be stored in an airtight container in the fridge for up to 2 days.

Made with