Description
This Low Sugar Chocolate Sandwich Cake is a moist, rich chocolate sponge made with cooked beetroot for natural sweetness and moisture. It’s sweetened using xylitol, an excellent sugar substitute, making this dessert lower in calories and suitable for those seeking to reduce sugar intake. The cake layers are filled with a luscious chocolate cream made from natural yogurt and double cream mixed with cocoa and xylitol, creating a wonderfully creamy and satisfying finish.
Ingredients
Scale
Cake
- 150ml rapeseed oil, plus extra for greasing
- 250g cooked beetroot
- 50g cocoa powder
- 140g plain wholewheat flour
- 100g plain white flour
- 50g ground almonds
- 200g xylitol (such as Total Sweet)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 large eggs
- 2 tsp vanilla extract
- 50ml skimmed milk
Chocolate Cream
- 150ml pot natural bio-yogurt
- 2 tbsp cocoa powder
- 100g xylitol (such as Total Sweet)
- 150ml pot double cream
Instructions
- Preheat and Prepare Pans: Heat the oven to 160°C (140°C fan)/gas mark 3. Grease two 20cm sandwich tins and line the bases with baking parchment to prevent sticking.
- Make Cocoa Yogurt Mixture: Stir the natural yogurt together with 2 tablespoons of cocoa powder and 100g xylitol until fully blended and smooth. Set this aside to help dissolve the xylitol granules, enhancing the cream’s texture.
- Puree Beetroot: Place the cooked beetroot in a food processor and blitz until it forms a thick, smooth puree, which will add moisture and natural sweetness to the cake.
- Combine Dry Ingredients: Add the cocoa powder, wholewheat flour, white flour, ground almonds, xylitol, baking powder, and bicarbonate of soda to the beetroot puree in the processor. Pulse briefly to mix all dry ingredients evenly.
- Add Wet Ingredients and Blend: To the mixture, add eggs, 150ml rapeseed oil, vanilla extract, and skimmed milk. Blitz again until a smooth, liquid batter forms, ensuring all ingredients are fully incorporated.
- Bake the Cakes: Quickly divide the batter evenly between the prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean. This baking time allows the cake to rise and set properly.
- Cool the Cakes: Let the cakes cool in their tins for a few minutes before carefully removing them. Transfer to a wire rack to cool completely. Once cold, gently peel off the lining parchment.
- Whip the Cream: Whip the double cream until it holds firm peaks. Fold the previously made cocoa yogurt mixture into all but 2 teaspoons of this whipped cream gently, maintaining the light texture.
- Assemble the Cake: Spread one-third of the chocolate cream evenly over one sponge layer. Place the second sponge on top and cover with the remaining cream, spreading smoothly to create a swirled effect.
- Decorate: Use the reserved 2 teaspoons of cocoa yogurt mixture to dot over the top and gently feather in with the tip of a teaspoon for an elegant finish.
- Serve and Store: Chill the cake in the fridge for up to two days. For the best flavor and texture, bring the cake to room temperature before serving.
Notes
- Xylitol is a natural sugar substitute derived from plant fibers and offers 40% fewer calories than sugar, with a lower glycemic index, making it suitable for those watching their sugar intake.
- Beetroot adds natural sweetness and moisture, making the cake moist and subtly earthy in flavor.
- When dividing the batter, work quickly to maximize the leavening effect of baking powder for a light texture.
- Bringing the cake to room temperature before serving enhances the creaminess and flavor.
- This cake keeps well refrigerated for up to two days; ensure it is stored covered to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: low sugar chocolate cake, chocolate sandwich cake, beetroot cake, xylitol cake, healthy chocolate dessert, sugar-free chocolate cake
