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Photo of Chocolate birthday cake with freeze-dried strawberries by WW

Chocolate birthday cake with freeze-dried strawberries

6
Points® value
Total Time
1 hr
Prep
40 min
Cook
20 min
Serves
16
Difficulty
Easy
Here's a stunner of a chocolate cake, great for your next birthday party. No birthday coming up soon? Don't let that stop you! No celebrations needed to serve this fruit filled cake. Using tinned pumpkin and natural sweetener helps cut back on the fat and sugar in the cake.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Plain White Flour

200 g

Cocoa Powder

75 g

Caster Sugar

100 g

Erythritol sugar alternative

40 g, natural erythritol

Baking powder

1½ teaspoon(s), level

Bicarbonate of Soda

1½ teaspoon(s), level

Pumpkin puree

245 g

Unsweetened almond drink

240 ml

Egg, whole, raw

2 large, raw

Vegetable Oil

55 ml

Light canned spray cream

100 g

Strawberries

300 g

Freeze dried raspberries

30 g

Dark Chocolate

20 g, grated

Instructions

  1. Preheat the oven to 180°C, 160°C, gas mark 5. Coat two 9-inch cake tins, with cooking spray. Line the bottoms of the tins with 9-inch rounds of baking paper.
  2. In large bowl, whisk together the flour, cocoa powder, sugar, sweetener, baking powder, baking soda, and a pinch of salt.In medium bowl, whisk the pumpkin purée, almond milk, eggs, and oil until smooth. Add the wet ingredients to the dry ingredients and whisk until smooth. Slowly whisk in 100mls boiling water. (Batter will be wet.) Divide evenly between the 2 cake tins.
  3. Bake the sponges for 20 minutes or until a cake tester comes out clean when inserted into the centre of the sponges. Let the sponges cool in the tins for 10 minutes. Then, invert the sponges onto wire racks. Remove the cake tins and baking paper. Let cool completely.
  4. Freeze sponges for 15 minutes for easy assembly. Place 1 sponge, flat- side down, on a cake plate. Evenly spread half the cream to cover the sponge. Top with the strawberries. Add the top layer of the cake, flat-side up. Spread with the remaining cream. Garnish the cake with the freeze-dried strawberries and the grated chocolate.

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