The best chocolate cake ever?

Serves: 12-16 Cooking time: 30 minutes

We’re really excited about this one! We’ve managed to create a super tasty chocolate cake that has only a tiny amount of sugar in it. If you have a slice of the cake without fruit on each slice (depending on the cocoa powder you use) contains less than 1.5g of sugar, which comes from the flour, cocoa powder and mascarpone. Adding some strawberries and raspberries on top will add about another 5g of sugar to a slice. Enjoy, I know we did…

A slight word of warning, if you’re not used to Total Sweet Xylitol, or have small children, this probably isn’t the best cake for them to start with as it contains a lot of xylitol, which can have laxative effects in some people and smaller children.


For the cake:

  • 190g self-raising flour
  • 30gm cocoa powder
  • 2 tsp baking powder
  • 220g soft margarine at room temp
  • 4 large free-range eggs
Filling and icing:
  • 125g softened unsalted butter
  • 250g mascarpone
  • 200g Total Sweet XylitolBlitzed in a blender until the consistency of icing sugar
  • 25g/30g cocoa powder as desired
  • A mixture of fresh fruit e.g. Strawberries, raspberries, blueberries


For the cake:

Baseline 3 × 18cm sandwich tins with grease-proof paper/baking parchment

  1. Preheat oven to 180oC/160oC fan.
  2. Sift flour, cocoa and baking powder into a large bowl
  3. Add all the other ingredients and whisk until fully blended, preferably with an electric whisk
  4. Add approx. 1 tablespoon of warm water to the mixture until dropping consistency is reached (the mixture drops easily off a spoon when tapped against the side of the bowl)
  5. Divide evenly between the 3 tins and knock gently to level
  6. Bake in the middle of the oven for 25-30 mins until firm, risen and a skewer comes out of the mixture clean
  7. Leave in the tins to cool for a few mins, then carefully peel off the paper and leave to cool completely on a rack

For the icing:

  1. Cream the butter until pale and fluffy, fold in the mascarpone, Total Sweet and sieved cocoa powder. Add a little warm water if the consistency too stiff
  2. Fill and ice the cake with the mixture
  3. Decorate with fruit as desired
  4. Keep in the refrigerator until ready to serve