Lighter Chocolate cake with chocolate icing

Lighter Chocolate cake with chocolate icing

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(9 ratings)

Prep: 30 mins Cook: 20 mins plus cooling


Cuts into 10 slices
You'd never guess that this rich-tasting, light-textured sponge is lower in fat, calories and sugar thanks to ground almonds and yogurt

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal269
  • fat12g
  • saturates5g
  • carbs31.3g
  • sugars20.4g
  • fibre1.4g
  • protein8.1g
  • salt0.6g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g self-raising flour
  • 25g cocoa powder, sifted
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g light muscovado sugar
  • 75g golden caster sugar
  • 25g ground almonds
  • 175g natural yogurt
  • ¼ tsp vanilla extract
  • 2 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the icing

  • 25g dark chocolate (preferably 70% cocoa solids), finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 50g icing sugar
  • 1 tbsp cocoa powder, sifted
  • 25g butter, room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp semi-skimmed milk
  • 100g light cream cheese, straight from the fridge
  • 100g quark cheese



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 10 sugared almonds (optional)


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 18cm round sandwich cake tins with baking parchment. Melt the butter and set aside to cool. Mix the flour in a large bowl with the cocoa powder, baking powder, both sugars and ground almonds. Stir the yogurt and vanilla into the beaten eggs. Pour this into the dry mixture along with the melted butter and oil. Briefly stir until just mixed, creamy and smooth. Do not overbeat.

  2. Spoon the mixture evenly between the two tins and level the surfaces. Bake for 20 mins until risen and starting to come away from the sides of the tin. Remove from the tins, peel off the parchment and leave the cakes to cool on a wire rack.

  3. Meanwhile, make the icing. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the pan and leave the chocolate to cool. Sift the icing sugar and cocoa into a separate bowl. Add the butter and milk, and beat until smooth. Beat in the cream cheese and quark, then stir in the cooled, melted chocolate.

  4. When the cakes are cold, use half the icing to sandwich both cakes together. Spread the rest of the icing on top in fluffy folds, then decorate with sugared almonds, if you like.

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Comments, questions and tips

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HL Preston
20th Apr, 2019
I think the icing on this is gorgeous but the cake has a slightly odd aftertaste. Not sure why.
Minoo's picture
22nd Mar, 2017
I think saying you can't tell the difference between this and a normal cake is a bit misleading! The actual cake is ok, it's the icing that's a giveaway. It takes a bit like chocolate yoghurt, which is just a bit weird as an icing. It's a good option if you have to have a lighter version of a cake, but I'd be tempted to suggest you'd be better off baking a normal cake and just eating less of it!
22nd Feb, 2016
Was not a fan of this cake, the picture is very misleading!
4th Feb, 2016
Love this cake - manages to be light and fluffy yet rich-tasting at the same time. You would never guess it's meant to be lower in fat and sugar. It's very chocolatey and the icing is delicious too.
3rd Apr, 2015
Made this last weekend ... clearly it'll never be as indulgent as the full fat version ~ but not too bad considering!
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