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Low sugar chocolate sandwich cake

Moist and squidgy, who would believe that this gorgeous chocolate cake is just 2g of sugar per slice? The creamy chocolate topping is also low in sugar but high in deliciousness

  • Prep: 35 mins
    Cook: 30 mins
  • Cuts into 12
  • Easy
  • Cuts into 12
  • Easy
  • Calories 412
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 2
  • Protein 7
  • Fat 24
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 412
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 2
  • Protein 7
  • Fat 24
  • Fibre 3
  • Salt 0.6

Ingredients

  • 150ml rapeseed oil, plus extra for greasing
  • 250g cooked beetroot
  • 50g cocoa
  • 140g plain wholewheat flour
  • 100g plain white flour
  • 50g ground almonds
  • 200g xylitol, such as Total Sweet
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 large egg
  • 2 tsp vanilla extract
  • 50ml skimmed milk
  • 150ml pot natural bio-yogurt
  • 2 tbsp cocoa
  • 100g xylitol such as Total Sweet
  • 150ml pot double cream

Tip

What is Xylitol?
Despite its rather synthetic-sounding name xylitol is derived from woody plant fibres found in nature like sweetcorn husks and birch trees. It’s granular texture looks like sugar and has the same sweetness, making it a perfect substitute, with the benefit of 40 per cent fewer calories and a lower GI. It also helps to protect teeth from decay. You can buy xylitol from health food stores and under brand names such as Total Sweet from the supermarket.

Method

  1. Heat oven to 160C/140C/gas 3 and grease then line the base of two x 20cm sandwich tins with baking parchment. To start making the chocolate cream stir the yogurt with the cocoa and xylitol until completely blended then set aside while you make the cake. This helps to dissolve the xylitol granules.

  2. To make the cake, first blitz the beetroot in a food processor until it resembles a thick puree. Tip in the cocoa, flours, ground almonds, xylitol, baking powder and soda and pulse briefly to mix the ingredients together.

  3. Now add the eggs, the 150ml rapeseed oil, vanilla extract and milk, and blitz again to make a smooth liquid batter.

  4. Divide the mixture evenly between the tins working quickly, as the baking powder activates once in contact with the liquid ingredients, then bake for 25-30 mins until a skewer poked into the middle of the cake comes out clean. Cool for few mins then remove from the tins and finish cooling on a wire rack. Once cold, carefully strip off the lining paper.

  5. To finish the chocolate cream, whip the double cream until it holds its shape. Stir the cocoa mixture then fold in all but 2 tsp. Spread a third on top of one of the cold sponge cakes, top with the remaining sponge and spread with the rest of the chocolate cream to create a swirly finish. Dot over the reserved cocoa mixture and gently feather in with the end of a teaspoon. The cake will keep in the fridge for a couple of days, but return to room temperature before eating for the best taste and texture.

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