Gooey Chocolate Cake

8 servings, ready in 25 minutes

Learn now how to make Gooey Chocolate Cake! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Serves: 8
Preparation time: 10 minutes
Cooking time: 10-15 minutes

Method

Preheat the oven to 180°C.

Line a swiss roll tin (30.5cm x 23cm / 12 inch x 9 inch) with non-stick baking parchment.

Sift the flour, baking powder and cocoa into a bowl.

Stir in the SPLENDA® Granulated, dried milk and ground rice.

Add the eggs, oil, milk and water, vanilla extract and salt.

Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency, if not, add another tablespoon of water.

Spoon into the prepared tin and level the top.

Bake for 10-15 minutes or until a skewer inserted comes out clean.

Tip the cake out onto a wire rack and peel away the paper.

Whilst still hot, use a long sharp knife to trim the edges (These make great cooks perks!).

Leave to cool.

To make the icing, mix together all the ingredients and beat until smooth.

Divide the cake into 3 equal pieces.

Spread a third of the icing over one piece of cake, top with another and spread this with half the remaining icing. Top with the final piece of cake and spread with the remaining icing.

Serve dusted with cocoa if desired.

Can be stored in an airtight container in the fridge for up to 2 days.

 

Ingredients

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  • For the chocolate stack
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  • 110g self raising flour
  • 2 tsp baking powder
  • 25g cocoa
  • 8 tbsp SPLENDA® Granulated
  • 3 tbsp dried skimmed milk powder
  • 2 tbsp ground rice
  • 2 eggs, beaten
  • 7 tbsp vegetable oil
  • 100ml skimmed milk mixed with 4 tbsp water
  • 1 tsp vanilla extract
  • Pinch of salt
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  • For the icing
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  • 110g dark chocolate, melted
  • 4 tbsp SPLENDA® Granulated, dissolved in 2 tsp warm water
  • 50g polyunsaturated fat spread
  • Dusting of cocoa powder

Nutrition information

per serving

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