Have your cake and eat it, too! Create this decadent cake with half the fat of your usual favourites.
Cooking Time
60 minutes
Ingredients (serves 10)
1 cup self-raising flour
1/2 cup plain flour
1/3 cup cocoa powder
1/2 cup caster sugar
1/2 cup extra light olive oil
3 eggs
1/2 cup buttermilk
1 medium (200g) granny smith apple, peeled, grated
100ml Pauls light thickened cream
1/2 cup frozen raspberries, thawed
Method
Preheat oven to 180°C/160°C fan-forced. Grease two 4.5cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper.
Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Divide mixture between prepared pans. Bake for 28 to 30 minutes or until a skewer inserted in the centre of cakes comes out clean. Stand in pans for 10 minutes. Turn onto a wire rack to cool completely.
Whisk cream in a bowl until soft peaks form. Place 1 cake on a plate. Spread with 1/4 cup cream. Sandwich with remaining cake. Dollop with remaining cream. Top with raspberries. Serve immediately.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.