This delicious chocolate cake recipe is the perfect slimmed down version of an old favourite. It also works as an alternative brownie mix!
Preheat oven to 180°C. Lightly grease your baking tin or tray with butter (and line with baking parchment if you’re worried about the cake sticking.)
In a large bowl, whisk together the butter and sugar until combined. Add the egg, egg whites, vanilla, (and coffee) and mix everything together. Slowly add the flour, cocoa, salt, and baking powder whilst mixing. Then add in the yogurt, and mix gently until combined.
Stir in the ohso chocolate and fresh raspberries.
The mixture will be quite thick, but pour it into your baking tin and bake for 20 to 25 minutes, or until a toothpick inserted in centre of pan comes out dry. Cool on a wire rack before removing.
If you’re feeling indulgent, top with more ohso! (ohso secret tip: try using a veg peeler on your ohso, to make fancy chocolate curls like a pro!)
You can increase the measurements below to batch cook to have during the week or to freeze. For a vegan version just take out the eggs and replace the greek yogurt with your alternative, if you want to up the protein add a couple of egg whites or KIN protein powder and for perfect pancakes make sure you have a good nonstick pan its worth the investment if this is a breakfast you have a few days of the month.
1. Whisk together all the ingredients for the pancake batter I use a smoothie blender on a high wix and blend for about 45 secs this will get bubbles into the mixture and makes a nice light batter , you want the mix to be able to coat the back of a wooden spoon with consististy of a double cream which has been stirred.
2. Heat your oil of choice (I used coconut oil ) in a small frying pan over medium heat. If you have a good nonstick pan you only need a small bit of cooking oil . When the oil has heated up, pour about ¼-cup measure of the batter into the centre of the pan and spread it out evenly. You know when to flip the pancake when you start to see bubbles popping up on the top of the pancake . Again all depends on what you like but a 1/4 of a cup of the batter mixture will make a pretty thick pancake and getting 8 pancakes from the measurements above
3. Repeat the process with the remaining batter. A nice added extra is a sprinkling of ohso Chocolate on top of the pancake when you pour it into the pan with some nut mix it gives some added texture to the pancake .We are just recommending the toppings that we think work
4. Mix the nuts ohso chocolate and algaroba syrup into greek yogurt , and add a big spoon full onto the top of your pancakes.
credit Char Holmes (@misscharholmes) and Simon from Cooking Ibiza @cookingsleepingibiza)