Reduced-fat chocolate cake

We've tweaked your favourite chocolate cake for minimum guilt and maximum flavour!

Ingredients (serves 8)

• 1/2 cup reduced-fat milk
• 1 1/2 cups caster sugar
• 120g reduced-fat margarine spread
• 1/4 cup cocoa powder, sifted
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 cups self-raising flour
• 2 eggs
• Fresh raspberries, to serve

• Chocolate icing

• 1 cup icing sugar mixture
• 2 tablespoons cocoa powder
• 20g reduced-fat margarine spread
• 2 tablespoons boiling water

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  2. Place 1/2 cup cold water, milk, sugar, spread, cocoa and bicarbonate of soda in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool for 15 minutes.
  3. Add flour and eggs. Whisk until smooth. Pour mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top side up, on a wire rack to cool.
  4. Meanwhile, make icing Sift icing sugar mixture and cocoa powder into a bowl. Add spread and boiling water. Stir until smooth. Spread over top and side of cake. Top with raspberries. Serve.