Squidgy chocolate sandwich cake

Low sugar chocolate sandwich cake

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(3 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins


Cuts into 12

Moist and squidgy, who would believe that this gorgeous chocolate cake is just 2g of sugar per slice? The creamy chocolate topping is also low in sugar but high in deliciousness

Nutrition and extra info

  • sponges only

Nutrition: per slice

  • kcal412
  • fat24g
  • saturates6g
  • carbs40g
  • sugars2g
  • fibre3g
  • protein7g
  • salt0.6g
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    For the cake

    • 150ml rapeseed oil, plus extra for greasing
      Rapeseed oil

      Rapeseed oil

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

    • 250g cooked beetroot



      A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

    • 50g cocoa
    • 140g plain wholewheat flour
    • 100g plain white flour
    • 50g ground almonds
    • 200g xylitol, such as Total Sweet


      Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

    • 2 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…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 2 large eggs



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

    • 2 tsp vanilla extract
    • 50ml skimmed milk

    For the chocolate cream

    • 150ml pot natural bio-yogurt
    • 2 tbsp cocoa
    • 100g xylitol such as Total Sweet


      Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

    • 150ml pot double cream


    1. Heat oven to 160C/140C/gas 3 and grease then line the base of two x 20cm sandwich tins with baking parchment. To start making the chocolate cream stir the yogurt with the cocoa and xylitol until completely blended then set aside while you make the cake. This helps to dissolve the xylitol granules.

    2. To make the cake, first blitz the beetroot in a food processor until it resembles a thick puree. Tip in the cocoa, flours, ground almonds, xylitol, baking powder and soda and pulse briefly to mix the ingredients together.

    3. Now add the eggs, the 150ml rapeseed oil, vanilla extract and milk, and blitz again to make a smooth liquid batter.

    4. Divide the mixture evenly between the tins working quickly, as the baking powder activates once in contact with the liquid ingredients, then bake for 25-30 mins until a skewer poked into the middle of the cake comes out clean. Cool for few mins then remove from the tins and finish cooling on a wire rack. Once cold, carefully strip off the lining paper.

    5. To finish the chocolate cream, whip the double cream until it holds its shape. Stir the cocoa mixture then fold in all but 2 tsp. Spread a third on top of one of the cold sponge cakes, top with the remaining sponge and spread with the rest of the chocolate cream to create a swirly finish. Dot over the reserved cocoa mixture and gently feather in with the end of a teaspoon. The cake will keep in the fridge for a couple of days, but return to room temperature before eating for the best taste and texture.

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    Comments, questions and tips

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    2nd Oct, 2016
    TRULY AWFUL!!!!! We are trying to follow a low sugar diet and are missing cakes and sweet treats, so I was excited to find this recipe. However, it was difficult to make and I managed to dirty every piece of kitchen equipment and also ruin my top when trying to puree the beetroot. I couldn't find xylitol and was also concerned by the comment which stated it's laxative effects, so I used stevia instead as the first reviewer had. The result was ok when taken out of the oven but hadn't risen much. We ate it with fresh raspberries and whipped cream but it was very bland, in fact my son tasted a bit of cardboard for comparison and couldn't tell the difference! I will definitely not be making this recipe again and am posting this comment as a warning to anyone who might be thinking of trying it.
    7th Mar, 2016
    Made this yesterday and was very surprised at how nice it turned out. Not too sweet, nice deep chocolatey taste. I used it as a dessert, with mango puree and mascarpone. Definitely will do again. As we're only 2, just used a half sandwich, so now have 3 more generous portions in the freezer. I used 20g Stevia.
    28th Feb, 2016
    Can you please revise the information in this recipe. The 'fact' sheet that xylitol is either natural or healthy is quite misleading. According to several articles on the web it is a non-digestible sugar that is manufactured by hydrogenating xylose (which is a natural substance) using nickel and at best will be not absorbed and excreted and at worst may lead to weight gain and digestive disorders. It is used as 'medicine' but even in that case not in a dose higher than 10g per day. In fact the main adverse effects reported from oral xylitol use at a dosage exceeding 40 to 50 g/day included nausea, bloating, borborygmi, colic, diarrhea, and increased total bowel movement frequency. So a cake like this should be divided into a minimum of 30 portions with no more than one such a slice per person per day to make it at least not a danger to your health but is it really a healthy alternative to fructose sugar ??... see e.g. http://draxe.com/xylitol-side-effects/ and http://www.drugs.com/npp/xylitol.html
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