Baking

Chocolate layer cake

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 8

Time to make: 15 mins

Ingredients

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225g pre-made plain sponge cake
2 tablespoons cocoa
2 tablespoons boiling water
2 tablespoons icingfrostingX sugar
1 cup reduced-fat ricotta cheese
200g low-fat vanilla yoghurt
IcingFrostingX
1 tablespoon cocoa
½ cup icingfrostingX sugar
1-2 tablespoons hot water

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Instructions

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1 Slice sponge cake into 3 horizontal slabs. In a bowl dissolve cocoa in boiling water. Add icing sugar, ricotta and yoghurt. Beat well.

2 Place bottom layer of sponge cake on a serving plate. Spread with half the ricotta mixture. Top with a sponge layer then spread over the remaining ricotta. Top with the remaining sponge.

3 To make icing, combine cocoa and icing sugar in a small bowl. While stirring, gradually add water. Pour icing over top of cake and smooth with a spatula. If preferred, serve with berries and an extra dollop of low-fat yoghurt.

Nutrition Info (per serve)

Calories 191 cal

Kilojoules 800 kJ

Protein 6 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 24 g

Dietary fibre 1 g

Sodium 220 mg

Calcium 130 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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