Strawberry Chocolate Fudge Cake

 
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This cake is rich, chocolaty and fudgy, and combined with the juicy sweetness of fresh strawberries, it’s not only irresistible, but good for you!

This is how chocolate cake should be – rich, not overly sweet, fudgy, and just a hint of bitter from the cocoa. It is sweetened with erythritol or xylitol, and blackstrap molasses.

It’s the same recipe as the Chocolate Fudge Cupcakes and works well as cupcakes or a larger gateau.

Ingredients

  • 100g Butter, softened

  • 150ml Rapeseed oil

  • 180g Xylitol or Erythritol

  • 90g Blackstrap molasses (you can use 100g to make them more fudgy).

  • 70g Cocoa powder – not hot chocolate

  • 3 Eggs

  • 200ml Boiled water

  • 220g Greek yogurt (full fat)

  • 420g Self-raising flour

  • 1.5 Teaspoons baking powder

For the icing

  • 20g Xylitol or erythritol

  • 120g Mascarpone

  • 20g Runny honey

  • 100g Ripe strawberries, ripe

Instructions

  1. Heat oven to 160 degrees C (fan oven), and grease and line a 23cm diameter cake tin.

  2. With an electric mixer, mix together the first 5 ingredients: butter, oil, molasses, xylitol or erythritol, and cocoa powder.

  3. Add the eggs one at a time.

  4. Slowly add half of the sieved flour and baking powder, with the mixer on the slowest setting.

  5. Add the yogurt and the boiled water, then the rest of the flour.

  6. Spoon the mixture into the cake tin and bake for 35-40 minutes.

  7. Test with a skewer – if it comes out clean it’s done. Leave in the tin to cool.

  8. Icing: Mix the mascarpone with the other ingredients.

  9. Spread over the cake and decorate with the strawberries.

  10. Enjoy with a cup of tea or coffee and those you love.

 
Healthy PuddingsYinka Thomas