The stars lined up in the heavens and your chocolate brown hue walked into my life. It was love at first bite and we've never looked back. That first bite was soft, sweet, had the most heavenly chocolaty taste and smell. All I wanted was more and more and more.
You always keep things interesting by coming as chocolate mousse or fudge cake or as my favourite, ganache.
Lately though, I have to see you less and less. Down to a slice a time. I know it's killing you, but it's killing me to. So I've found a way for us to be together and for me to stop asking "Can I Have Another Piece of Chocolate Cake?".
Low GI Chocolate Cake (8 - 20 slices)
(sourced from Eating for Sustained
200g sweet potato, peeled, cubed, boiled and mashed
1t bicarbonate of soda
1/4c canola oil
1/2c boiling water
1 1/2c cake flour
4t baking powder
1/2c oat bran
2 egg whites
3/4c icing sugar
1t vanilla essence
1/2c plain yoghurt
1 large apple peeled and grated (prepare this just before use, otherwise it browns very quickly)
2T low GI apricot jam
4T icing sugar
5t cocoa powder
1t vanilla essence
1. Preheat the oven to 180 degrees Celsius
2. Add the bicarb of soda to the warm, mashed sweet potato, stir in lightly and leave to foam. (I used red skinned sweet potatoes in the past and the result was mushier and runnier. I used a pale skin one this time and the mash was very stiff but the cake turned out fine)
3. Place the oil and boiling water into a saucepan and sift the cocoa powder into it as well. Place the saucepan onto the stove and stir until dissolved. Bring it to the boil, then remove it from the stove and place it in the fridge to cool.
4. In another bowl sift the flour, baking powder and salt. Add the oat bran and lift up a few times to incorporate air.
5. Beat the egg and egg whites for 2 minutes in a large bowl using an electric beater. Add the castor sugar in 2 batches, beating for one minute after each addition.
6. Remove the cocoa mixture from the fridge. Stir in the vanilla essence, yoghurt, apple and sweet potato mixture.
7. Add a third of this mixture to the egg mixture, alternating with the flour mixture. Fold in well after each addition, until well blended. Ensure that the cocoa mixture does not sink to the bottom.
8. Pour the batter into 2 X 19cm cake tins that have been greased with non-stick spray. Spread the batter out to the sides so that the cake doesn't rise too high in the centre.
9. Bake both layers for 30 - 40 minutes or until a toothpick inserted in the middle comes out clean. Or 1 layer at a time for 25 - 30 minutes. Remove from the oven and let it cool in the tin. Loosen the sides with a knife before removing the cake from the tin.
1. Sift the icing sugar and cocoa powder into the cottage cheese and add the essence. Mix thoroughly, but do not over mix.
This frosting is not everyone's cup of tea. Sample it before you frost the cake with it. An alternative could be to chill low-fat ideal milk overnight. Then to whip it and serve it with the cake and some strawberries.
10. Sandwich the 2 cake layers together with jam, and spread the icing over the cake.
Looking good handsome , see you later, XOXO!
So how does it taste? Well the guinea pigs who had no idea what they were eating hated the icing, but loved the cake.
They still don't know it's a low GI cake. Ssshhhh......
- The cake should be cut into 20 slices for the nutritional information below to apply
- Chocolate cake usually causes constipation, because of all the refined ingredients and no fibre, but this chocolate cake should not have that effect
- Using Sugalite in the place of the (1c Sugalite for the 190ml castor sugar) castor sugar and the icing sugar (90ml Sugalite for 60ml icing sugar, further reduces the GI of the cake.
Nutrients per Slice (using sugar)
- Glycaemic Index - 60
- Carbohydrates - 23g
- Protein - 4g
- Fat - 4g
- Fibre - 1g
- kJ - 617
- Glycaemic load - 14
One slice of cake (using sugar) is equivalent to:
11/2 starch + 1 fat