Craving a rich, indulgent cake without the guilt? My lower-calorie Matilda-inspired cake is here to save the day! By swapping chocolate buttercream for a silky ganache, using zero-fat yogurt instead of sour cream, and skipping the oil, this cake cuts over half the calories of the classic version – but keeps all the decadent flavour you love. Perfect for dessert lovers and I’m sure Bruce Bogtrotter would love this version!
Ingredients
Chocolate cake
- 180g dark chocolate (50–60% cocoa), finely chopped
- 45g unsalted butter
- 200g caster sugar
- 3 medium eggs
- 240g 0% Greek yogurt
- 150ml milk
- 180g plain flour
- 18g cocoa powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch of salt
- 1 tbsp vanilla extract
Chocolate ganache
- 500g Milk chocolate (baking or good quality chocolate)
- 200ml semi-skimmed milk
Instructions
Chocolate cake
Makes three 6-inch x 2-inch cakes
Method
1. Prepare the tins
Preheat the oven to 170°C fan (190°C conventional).
Line three 6-inch x 2-inch cake tins with parchment paper.
2. Bloom the cocoa and melt the chocolate
In a heatproof bowl whisk together:
-
cocoa powder
-
milk
Once smooth, add the chopped dark chocolate and butter.
Let sit for 1 minute, then stir until fully melted and glossy. If the chocolate has not melted, heat in the microwave 10 seconds at a time.
3. Mix the wet ingredients
In a large bowl whisk together:
-
caster sugar
-
eggs
-
vanilla extract
Whisk until slightly pale and smooth.
Add the Greek yogurt and whisk until fully combined.
4. Combine the chocolate mixture
Slowly pour the melted chocolate mixture into the wet ingredients while whisking until smooth.
5. Add the dry ingredients
In a separate bowl combine:
-
plain flour
-
baking powder
-
bicarbonate of soda
-
salt
Fold the dry ingredients into the batter until just combined. Do not overmix.
6. Bake the cakes
Divide the batter evenly between the three prepared tins.
Bake for 21–23 minutes, or until the centres look set but still soft.
A skewer inserted should come out slightly wet.
Chocolate ganache
- Chop the chocolate into very small pieces or use a food processor.
- Heat the milk in the microwave 10 seconds at a time until hot but not too warm.
- Pour over the chocolate, let it sit for 1 minute, then stir to combine gently using a spatula. Heat in the microwave 10 seconds at a time if the chocolate has not fully melted.
- Set aside to cool or place in the fridge to speed up the process.
Assemble
- Once the cakes have cooled, cut the tops of each cake to make them flat.
- Spread some of the chocolate ganache on the first cake layer, then place the second cake on top.
- Repeat with the 2nd cake layer.
- Turn the 3rd cake upside down and place on top.
- Spread the chocolate ganache all over the top and down the sides of the cake.
- Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
- Make a messy pattern using the spatula.
