50 Calories Chocolate Cake
This cake is made with oats and yoghurt and is incredibly soft and moist. No need for mixers just mix everything by hand.
[adrotate group="2"] [adrotate group="4"]- 8 Inch Cake Tin
- 80ml Skimmed Milk
- 180g/6.3oz Greek Yogurt
- 60g/2oz Oats (grind to fine flour)
- 100g/3.5oz Stevia (or 150g/5oz Caster Sugar)
- 1 Egg
- 50g/1.7oz Cocoa Powder
- ¾ Tsp Baking Soda
- 1 Tsp Vanilla Essence
- All ingredients room temperature.
- 75g/2.6oz Milk Chocolate (melted)
- 3Tbls Milk
- 1Tbls Greek Yogurt
In a large bowl, with a hand balloon whisk stir the yoghurt, milk and vanilla together. Heat in the microwave for 45 seconds.
Sift the cocoa into the mixture and mix until smooth and well combined. Add the sugar, mix well then the egg and after the oats (mix the oats and baking soda together before in a small bowl).
Line the base of the springform cake tin with baking paper and butter grease the sides.
Pour the batter into the tin and bake in oven 160C/320F for 35 minutes. If you insert a toothpick to see if it's ready it will not come out totally clean as in a normal cake.
When ready leave to cool for 15 minutes and flip it over onto a plate. Remove baking paper and leave to cool completely before adding the ganache.
In a small bowl mix the yoghurt and milk together, then add the melted chocolate.
Let it stand for a few minutes to thicken before pouring over the cake.
Do not refrigerate the cake, leave at room temperature.
Enjoy!
- The cake alone is 50cal cut into 10 servings but with the ganache on top it will go up to 80cal.
- The cake is delicious on its own but with the ganache makes it more divine! (RECOMMENDED)