Chocolate Cake
Directions
- 1First make the frosting by adding full-fat yogurt to a bowl.
- 2First make the frosting by adding full-fat yogurt to a bowl.
- 3First make the frosting by adding full-fat yogurt to a bowl.
- 4Add 0 calorie icing sugar to the yogurt.
- 5Add 0 calorie icing sugar to the yogurt.
- 6Add 0 calorie icing sugar to the yogurt.
- 7Add unsweetened cocoa powder to the mixture.
- 8Add unsweetened cocoa powder to the mixture.
- 9Add unsweetened cocoa powder to the mixture.
- 10Mix the ingredients together until smooth to create the frosting.
- 11Mix the ingredients together until smooth to create the frosting.
- 12Mix the ingredients together until smooth to create the frosting.
- 13Refrigerate the frosting until needed.
- 14Refrigerate the frosting until needed.
- 15Refrigerate the frosting until needed.
- 16Whisk together the egg and stevia or granulated sweetener until light and fluffy.
- 17Whisk together the egg and stevia or granulated sweetener until light and fluffy.
- 18Whisk together the egg and stevia or granulated sweetener until light and fluffy.
- 19Mix in the full-fat yogurt until smooth.
- 20Mix in the full-fat yogurt until smooth.
- 21Mix in the full-fat yogurt until smooth.
- 22Fold in the plain/all-purpose flour, unsweetened cocoa powder, and baking powder.
- 23Fold in the plain/all-purpose flour, unsweetened cocoa powder, and baking powder.
- 24Fold in the plain/all-purpose flour, unsweetened cocoa powder, and baking powder.
- 25Whisk the dry ingredients into the wet mixture until a smooth chocolate batter is formed.
- 26Whisk the dry ingredients into the wet mixture until a smooth chocolate batter is formed.
- 27Whisk the dry ingredients into the wet mixture until a smooth chocolate batter is formed.
- 28Transfer the batter to a lined 5-inch cake tin.
- 29Transfer the batter to a lined 5-inch cake tin.
- 30Transfer the batter to a lined 5-inch cake tin.
- 31Gently wiggle the cake tin until the batter is evenly distributed.
- 32Gently wiggle the cake tin until the batter is evenly distributed.
- 33Gently wiggle the cake tin until the batter is evenly distributed.
- 34Bake in a pre-heated oven at 180"C for 15-18 minutes.
- 35Bake in a pre-heated oven at 180"C for 15-18 minutes.
- 36Bake in a pre-heated oven at 180"C for 15-18 minutes.
- 37Allow the cake to cool before frosting.
- 38Allow the cake to cool before frosting.
- 39Allow the cake to cool before frosting.
- 40Spread the chilled frosting evenly over the cooled cake.
- 41Spread the chilled frosting evenly over the cooled cake.
- 42Spread the chilled frosting evenly over the cooled cake.
Ingredients
- 1 egg
- 1 egg
- 1 egg
- 50 g stevia or granulated sweetener
- 50 g stevia or granulated sweetener
- 50 g stevia or granulated sweetener
- 50 g full-fat yogurt
- 50 g full-fat yogurt
- 50 g full-fat yogurt
- 25 g plain/all-purpose flour
- 25 g plain/all-purpose flour
- 25 g plain/all-purpose flour
- 15 g unsweetened cocoa powder
- 15 g unsweetened cocoa powder
- 15 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 50 g full-fat yogurt
- 50 g full-fat yogurt
- 50 g full-fat yogurt
- 1 tbsp unsweetened cocoa powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp unsweetened cocoa powder
- 2 tbsp 0 calorie icing sugar
- 2 tbsp 0 calorie icing sugar
- 2 tbsp 0 calorie icing sugar
Equipment
whiskbowlspatula5-inch cake tinoven