All the Flavour, Half the Fat Chocolate Cake
Love cake but bothered by the amount of fat and sugar involved? Well, worry no more! Chef and California Prunes’ Ambassador Peter Sidwell shows you how using California Prunes to make a prune butter means that you can halve the amount of fat and reduce the sugar by 20%, yet still enjoy a chocolate cake full of flavour and moisture. In fact, we’d argue that the flavour’s even better as the California Prunes add a delicious richness to the chocolatey taste!
Makes: 6-8Prep Time: 15 minutesCook Time: 25-30 minutes
- For the cake:
- 125g low fat margarine
- 125g California Prunes
- 200g sugar
- 1 tsp vanilla extract
- 4 large free range eggs
- 230g self raising flour
- 20g cocoa powder
- For the topping:
- 150g icing sugar
- 75g low fat margarine
- 1 tsp cocoa powder
- 1/2 tsp coffee powder
- 8-10 California Prunes
- Grated dark chocolate
- Place the margarine into a mixer with the finely chopped California Prunes and blend together until light and fluffy.
- Add the sugar and vanilla and continue to blend.
- Add the eggs one at a time until fully incorporated.
- Finally sieve in the flour and cocoa powder and fold together.
- Place the cake mixture into a 20cm lined cake tin and bake at 170° for 25 minutes or until fully baked.
- To make the topping, mix together the margarine, sugar, cocoa and coffee to form a soft butter icing and spread over the top of the cake when cooled.
- Decorate with California Prunes and grated chocolate, then cut a large slice, make a cup of tea and sit down to enjoy!