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