Greetings fellow foodies!
So this chocolate cake is super easy. I did not even plan on baking it today, but it’s just one of those days you’re in the kitchen and you’re like, “why not?” If you are a weight watcher (like me), then this is definitely a go-to snack/dessert you can whip up at the comfort and convenience of your kitchen. Talk about saving money and time 🙂
Unlike most cakes which have lots of refined sugar and butter, this one is absolutely guilt-free. So, shall we indulge our taste buds?
Preparation Time: 10 -15 minutes
Baking time: 20 – 25 minutes
Serves: 2 people
½ cup of self-raising flour
1 to 2 heaped tablespoons of all-purpose flour
4 tablespoons of unsweetened cocoa powder (not heaped)
Honey/Stevia – 3 tablespoons of honey /3 sachets of Stevia
1 whole egg
¼ cup of milk
2 ½ tablespoons of Vegetable oil
1 teaspoon of vanilla extract (optional)
1. Preheat the oven to 175°C.
2. Grease a small rectangular/loaf baking tin with some vegetable oil/butter/margarine. (I used the smallest loaf tin I had; for a large tin, that means a larger cake, thus you need to twitch the measurements of the ingredients as well)
3. In one bowl combine the dry ingredients: self-raising flour, all-purpose flour and cocoa powder.
4. In another bowl, crack the egg and separate the egg white from the egg yolk. You can add the egg yolk to the bowl with the flour and cocoa, and the egg white in a separate clean bowl.
5. Whisk the egg white thoroughly until soft peaks form. You can use an electric mixer (I personally don’t own one at the moment, neither do I have a whisk. So, I usually use a fork and it still works though you need to put in a lot of effort and time into it!🙂 )
6. After the egg white is done, set it aside and now work on the flour and egg yolk combo. Add the honey, vegetable oil and vanilla extract, and mix all this in really well.
7. Add the milk a little at a time, until you reach a smooth and thick consistency.
8. Finally, fold in the whisked egg white into the mixture. Best practice would be to fold in a portion of the egg white at a time into the mixture, then fold that in just to combine. Remember, you do not want to overmix this, and it’s always egg whites into the cake batter, and not the cake batter into the egg whites!
9. Once done, carefully add the final cake batter into the greased baking tin, and level the batter in the tin with a mixing spoon.
10. Bake the cake for 20 mins at 175°C, or until an inserted toothpick at the center of the cake comes out clean.
11. Remove the cake from the oven, and let it cool while it’s still in the baking tin.
12. Your homemade chocolate cake is now ready! You can serve it as a snack with a hot beverage like coffee or tea, or as a dessert with some frozen yoghurt. Yum! 🙂
-Bon appetit! 🙂