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Photo of Triple chocolate cake by WW

Triple chocolate cake

8
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
40 min
Serves
14
Difficulty
Moderate
Decadence, thy name is triple chocolate cake

Ingredients

Reduced fat oil spread

100 g

Caster sugar

¾ cup(s), (165g)

Egg(s)

2 medium

Low fat chocolate mousse

310 g, (5x62g tubs)

Skim milk

⅓ cup(s), (80ml)

Cocoa powder

2 tbs

White self-raising flour

1½ cup(s), (225g)

Dark chocolate

70 g, melted

Fresh strawberries

120 g, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 6cm-deep, 22cm-round cake tin with oil, then line base and side with baking paper. Using electric beaters, beat spread and sugar in a large bowl for 1–2 minutes or until light and fluffy. Beat in eggs, one at a time. Fold in 1 tub chocolate mousse and milk, then fold in cocoa powder and flour.
  2. Spoon mixture into prepared tin and bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn cake, top side up, onto a wire rack to cool.
  3. Carefully cut cake in half horizontally. Spread one half with remaining mousse, then top with remaining cake half. Place cake onto a serving plate. Spread melted chocolate over the top and serve decorated with strawberries.

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