Mexican · Dessert
Mexican Chocolate Spice Cake (Lighter)
A Mexican-spiced chocolate sponge built light: cinnamon and cardamom run through a cocoa cake leavened with yogurt and egg instead of butter, finished with fresh raspberries and a dusting of cocoa instead of frosting.
$1
15 minsPrep
25 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
243Calories
7.8gProtein
8gFat
39.8gCarbs
15.8gSugar
5.8gFiber
390mgSodium
58mgChol
2.1gSat Fat
281mgPotassium
81mgCalcium
2.8mgIron
0.3mcgVitamin B12
5.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and grease and line a 10cm/4 inch round cake tin.
2
Sift the cake flour, 16g cocoa powder, baking powder, cinnamon, cardamom and salt into a bowl and whisk to combine evenly.
3
In a separate bowl, beat the egg with the sugar until pale, then whisk in the Greek yogurt, skim milk, vegetable oil, vanilla extract and cooled espresso until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no streaks of flour remain - do not overmix.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 24-26 minutes until a skewer inserted into the centre comes out clean and the top springs back when pressed.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8
Once fully cooled, dust the top with the remaining 3g cocoa powder and scatter the fresh raspberries over before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted cake flour
- 0.6 oz16g sifted cocoa powder
- 0.9 oz26g sugar white
- 0.1 oz3g baking powder
- 0.1 oz2g cinnamon ground
- 0 oz1g ground cardamom
- 0 oz1g salt
- 5/85/8 eggs, beaten (30g)
- 1.2 oz35g greek yogurt
- 1 oz28g skim milk
- 0.3 oz8g vegetable oil
- 0.1 oz3g vanilla extract
- 0.5 oz15g cooled, strong-brewed espresso
- 1.4 oz40g fresh, halved raspberry
- 0.1 oz3g for dusting cocoa powder
