French · Dessert
Layered Chocolate Cream Cake
A lightened take on a French layered chocolate cream cake, swapping the usual ganache and buttercream for a whipped chocolate-protein Greek yogurt filling between two thin cocoa sponge layers, finished with fresh raspberries and a dusting of grated dark chocolate.
$1
20 minsPrep
17 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
300Calories
14gProtein
11.3gFat
41.2gCarbs
16.5gSugar
6.1gFiber
223mgSodium
80mgChol
4gSat Fat
348mgPotassium
116mgCalcium
3.5mgIron
0.4mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Hot Espresso with Steamed Milk
local
Bordeaux Red Wine
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 180C and line a 10cm round cake tin, or use two smaller rings to bake the sponge in two thin layers.
2
Sift the cake flour, 16g cocoa powder and baking powder into a bowl and whisk in the sugar.
3
In a separate bowl beat the egg, skim milk, vegetable oil and vanilla extract together, then fold into the dry ingredients until just smooth.
4
Pour the batter into the tin and bake for 16-18 minutes until a skewer comes out clean, then cool completely on a wire rack.
5
Once cool, split the sponge horizontally into two thin rounds.
6
Whip the drained Greek yogurt with the remaining 6g cocoa powder and the whey protein until smooth and mousse-like.
7
Spread half the chocolate yogurt filling over the base sponge layer, scatter over half the raspberries, then top with the second sponge round.
8
Spread the remaining filling over the top, arrange the rest of the raspberries over it, and finish with grated dark chocolate.
9
Chill for 20 minutes to firm the filling before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g cake flour
- 0.6 oz16g cocoa powder
- 0.8 oz24g sugar white
- 0.1 oz3g baking powder
- 7/87/8 eggs, lightly beaten (40g)
- 1.1 oz30g skim milk
- 0.3 oz8g vegetable oil
- 0.1 oz2g vanilla extract
- 2.1 oz60g drained, whipped smooth greek yogurt
- 0.2 oz6g whisked into yogurt filling cocoa powder
- 0.4 oz10g chocolate flavour, whisked into filling whey protein concentrate
- 1.4 oz40g halved, layered between sponge and filling raspberry
- 0.3 oz8g finely grated, scattered on top chocolate dark 70
