Frosted Chocolate Layer Cake

Frosted Chocolate Layer Cake

Serves 16

Points per serving: 5 (original points)

180 g flour

350 g light brown sugar

75 g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

300 ml buttermilk

3 egg whites

100 g low-fat spread

1½ tsp vanilla essence

125 ml skimmed milk

60 g chocolate, milk, cooking - broken into pieces

500 g icing sugar, sifted

1 pinch salt

Preheat oven to Gas Mark 3/170ºC/325ºF. Line 2 x 22 cm round cake tins with greaseproof paper.

Combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up brown sugar. Set aside.

Beat buttermilk, egg whites, 80g of melted spread and 1 teaspoon of vanilla in a large mixing bowl until combined. Gradually beat in 125ml of hot water. Add flour mixture and stir until there are no lumps.

Pour mixture into cake tins. Bake in oven for about 30-40 minutes or until a skewer inserted in centre comes out clean. Cool cakes in tins on a rack for 20 minutes. Invert cakes onto rack and cool completely.

Meanwhile, melt remaining spread in a small saucepan over medium-low heat. Add chocolate and milk and simmer, stirring for 3 minutes or until melted and smooth. Remove from heat.

Transfer to a large mixing bowl and stir in remaining vanilla. Cover with plastic wrap

and refrigerate until cool. Beat icing sugar into mixture using an electric mixer until light.

Spread 1/3 of icing mixture on top of one cake layer. Top with second cake layer. Spread remaining icing over top and sides. Slice into 16 pieces and serve.

Notes

This cake is best made the day it's to be served. The icing however, can be made in advance if it helps, and stored in an airtight container in the fridge.