Butterless Wholemeal Chocolate Kahlua Cake with White and Pink Russian Frosting

It was my BFF's birthday and the least I could do was to bake a "healthier" cake with some boooozeeeeee for her! hhihihihi.... This is another cake recipe without the use of a cake mixer! Yay!

This recipe is from The Collegiate Baker but I did some modifications. For one, I halved the recipe..so the guilt is halved!... ;P


Wholemeal Butterless Chocolate Kahlua Cake

Ingredients:

1 cup whole meal self raising flour
1/4 cup cocoa powder
1/2 tsp himalayan rock salt
0.875 tsp baking powder or half of 1 1/4 tsp
1/2 cup brown sugar
1 egg
1/4 cup oil
3/4 tsp vanilla extract
0.375 cup kahlua or half of 3/4 cup
0.375 cup skim milk or half of 3/4 cup

Method:

1. Preheat oven to 175 Degrees C and line a loaf tin with baking paper.
2. In  a bowl, sift flour, cocoa powder and baking soda. Add salt and mix them well.
3. In another bowl, combine egg, sugar, oil, vanilla, Kahlua and milk. Mix well.
4. Add half of the dry ingredients to the wet mixture and mix until combined. Add the remaining dry ingredients and mix well.
5. Pour the batter into the loaf tin and bake for 25-30 minutes. Check with a toothpick. If it comes out clean, the cake is done.


White and Pink Russian Frosting

Ingredients:

1/2 cup softened butter
2 cups icing sugar
1/4 cup Kahlua
1 tsp vanilla extract
1/8 tsp Himalayan Rock Salt
3-4 drops red food colouring

Method:

1. Place them all in a bowl and mix with a whisk until smooth.
2. Ice the cooled cake roughly.
3. With the balance frosting, add red colouring and whisk this combined. Place the frosting into a piping bag with a 1M tip.
4. Pipe pretty roses and stars onto the cake.

Note: When sifting wholemeal flour, the bigger pieces will remain in the sieve. Just toss them into the bowl with the flour.