Making use of granulated sugar substitute simply means that you can enjoy a moist and rich chocolate cake, which is sugar free. Since it isn’t overly sweet, you can add more sweeteners, if desired. For icing, you can make a chocolate buttercream with sugar substitute. This is delicious if you layer it with berries and whipped cream.

Ready in: 1hr 10min (Prep: 20min, Cook: 30min, Extra time: 20min cooling)
Makes: 3 cakes(23cm)

Ingredients

• Boiling water – 475ml
• Unsweetened cocoa – 120g
• Plain flour – 350g
• Bicarbonate of soda – 2 teaspoons
• Baking powder – 1/2 teaspoon
• Salt to taste – 1/2 teaspoon
• Butter or margarine (keep at room temperature) – 225g
• Granulated sweetener, such as Splenda – 12 tablespoons
• 4 eggs
• Vanilla extract – 2 teaspoons

Method

1. Preheat oven to about 180 C (Gas 4). Grease three round cake tins (23cm).
2. In a medium bowl, pour boiling water over the cocoa, and whisk until it becomes smooth. Allow the mixture to cool.
3. Sift the flour, baking powder, bicarbonate of soda and salt together, and set aside.
4. In large bowl, cream butter and sugar substitute together until it becomes fluffy and light. 
5. Beat in the eggs, one at time, and then stir in the vanilla. 
6. Now the flour mixture with the cocoa mixture. 
7. Spread cake mixture evenly in the three prepared cake tins.
8. Bake in the preheated oven for about 25 to 30 minutes. 
9. Allow it to cool before you remove it from the tins.