Great served with Elmlea Light
This gorgeous moist chocolate cake has a lower fat content than your average but you'd never know it! It is also super quick and easy to make.
110g plain flour
175g caster sugar
1tsp baking powder
125ml skimmed milk
65ml olive oil
1tsp vanilla paste (essence will also work)
125ml boiling water
1 pack chocolate Philly
1tblsp elmlea light
Use one sandwich tin, brush with olive oil and then dust with cocoa powder. Preheat your oven to 180C/350F/Gas mark 4
Put all of the cake ingredients except the boiling water into a large bowl and mix together well.
Then add the boiling water a little at a time mixing each addition in well before the next. You should end up with a glossy, smooth mixture which you should transfer to your tin and put into the oven to bake.
Cook your cake for approx 30 minutes, stick a skewer in to the centre and it is done when it comes out without liquid cake mix on, you can have some moist crumbs. Allow the cake to cool completely.
If like me you have a crappy oven you might find you cake is a bit crunchy, (not burnt, honest!) on the outside before the centre is firm. I trimmed my cake of all the crunchy bits and ate them with a cup of tea!
In a bowl combine your tub of choccy Philly and elmlea light until smooth and spread over the top of your cake with a palette knife.
Serve with the rest of the Elmlea or on it's own.