Leave room for dessert – it's a dessert you definitely don't want to miss. Dessert certainly has its advantages: it's made with whole wheat flour sprinkled with fresh fruit and 6 grams of fiber per serving. But what really makes this cake so spectacular is its deliciousness.
ingredients
Cake
About 1 and 3/4 cups whole wheat pastry flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
11/4 teaspoon sugar
1/2 cup rapeseed oil
2 large eggs
A cup of skim skim milk
1/3 cup hot water
1 tsp. 1/2 vanilla extract
glaze
1/2 cup icing sugar
1/4 cup unsweetened cocoa
29 g semi-sweet chocolate chips
2 tablespoons 2% skim milk
1 tablespoon unsalted butter
A pinch of salt
Yogurt ice cream
Half a cup of rich whipped cream
1/3 cup icing sugar
1/2 cup plain 2% low-fat Greek yogurt
1/4 tsp. vanilla extract
Top fruit
A cup of fresh blackberries
One cup of fresh raspberries
A cup of small strawberries
2 tbsp pomegranate peel (optional)
Nutritional information
Calories 308 Fat 13g Saturated Fat 4g
Unsaturated fat 8 g protein 6 g
Carbohydrate 47g Fiber 6g
Add 23g of sugar
Sodium 203 mg, calcium 7% DV
Potassium 4% DV
How to make
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Prepare the cake: coat 2 round cake pans with spray-type oil; Spread baking paper on the bottom of the pan. Apply a little oil on the paper: set aside
Step 3
Weigh or light spoon the flour into a dry measuring cup; Place flour, cocoa powder, baking powder, salt and baking soda in a bowl; Stir in combination.
Step 4
Put sugar, oil and eggs in a large bowl; Stir at medium speed with a handheld agitator until well mixed, about 2 minutes. Add butter milk, 1/3 cup warm water and vanilla. Add the flour mixture; Slowly tap until combined.
Turn speed to medium and beat for 1 minute.
Step 5
Pour the batter evenly into the prepared pan. Bake at 350F for 23 to 25 minutes until the pickaxe is clean when inserted into the middle and removed.
Place the cake layers in a saucepan and let cool for 10 minutes. Pour the cake onto the rack; Remove the baking paper. Allow the cake layer to cool completely.
Step 6
Prepare the glaze: Mix powdered sugar, cocoa powder, chocolate chips, milk, butter and salt in a small saucepan.
Cook over low heat, stirring constantly until the butter and chocolate melt, about 3 minutes. Let it cool down.
Step7
Prepare yogurt cream: Place the cream and powdered sugar in a large bowl and stir at high speed with a hand-held blender for about 1 minute and 30 seconds until a hard little tip is formed. Add yogurt and vanilla extract and stir at high speed until completely mixed.
Step 8
Place a layer of cake on a cake rack or plate; Spread the yogurt cream evenly over it, leaving a 1/2 inch edge. There is a second layer of cake on top. Carefully pour the chocolate glaze over the cake until it reaches the edges. Arrange the berries and false skins on top.