Name: Low-fat chocolate cake
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 1/2 cup (160g) plum jam; 1/2 cup (110g) firmly packed brown sugar; 1/2 cup (50g) cocoa powder; 3/4 cup (180ml) skim evaporated milk; 2 teaspoon dry instant coffee; 50 gram butter; 2 eggs; 1/2 cup (110g) caster sugar; 1 cup (150g) self-raising flour; 1/3 cup (50g) plain flour; 2 teaspoon icing sugar (optional)

Ingredients

1/2 cup (160g) plum jam

1/2 cup (110g) firmly packed brown sugar

1/2 cup (50g) cocoa powder

3/4 cup (180ml) skim evaporated milk

2 teaspoon dry instant coffee

50 gram butter

2 eggs

1/2 cup (110g) caster sugar

1 cup (150g) self-raising flour

1/3 cup (50g) plain flour

2 teaspoon icing sugar (optional)

Method

1.Preheat oven to 180°C. Grease a 21cm baba cake pan.

2.Combine jam, brown sugar, sifted cocoa, milk, coffee and butter in a medium saucepan. Stir over low heat until butter is melted and mixture is smooth (do not boil). Cool.

3.Beat eggs and caster sugar in a small bowl with electric mixer until thick and pale. Transfer mixture to a large bowl. Stir in sifted flours and chocolate mixture. Pour mixture into prepared pan.

4.Bake cake for about 45 minutes. Stand cake in pan 5 minutes before turning onto wire rack to cool.

5.Serve cake dusted with sifted icing sugar, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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