This is so easy to make you’ll be impressed! It’s not overly sweet and there’s not an ounce of saturated fat in whole cake if you pass on the chocolate icing topping!
It’s moist and fudgy and will keep well for 4-5 days.
Preheat the oven to 180C/350F/Gas 4.
Grease and line a square tin. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Pour the cake batter into the tin and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and allow to cool completely, still in the tin.
I didn’t put the icing on mine as it does add some serious calories and fat but here is the way to do it if you wanted to… don’t forget this can be made as a sandwich style cake too!
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake.
Carefully remove from the tin.
I just cut mine into chunks and serve warm with low fat custard or ice cream.