Chocolate Cake With Salted Caramel Cream

Chocolate Cake With Salted Caramel Cream, a slimming friendly treat for anyone counting calories or following plans like Weight Watchers!

This recipe is perfect for satisfying those chocolate cravings we all get from time to time.

Chocolate Cake With Salted Caramel Cream | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

The thought of losing weight can be a bit daunting for most people. The thought of giving up those things we’ve come to love, like cakes and biscuits.

When you’re following a diet plan, it’s important to understand that you really don’t need to go without. You just need to make a few tweaks.

Most of the time you can make your favourites a bit more slimming friendly, even cakes and biscuits!

You can make this with just a few simple ingredients, so you can’t go wrong with this Chocolate Cake With Salted Caramel Cream.

We have quite few recipes for slimming friendly cakes, why don’t you check out some of our others?

How many Calories are in this Chocolate Cake With Salted Caramel Cream?

There are 122 calories in each portion of the Chocolate Cake With Salted Caramel Cream, a huge saving on traditional cake! This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.

This cake is a perfect treat if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Chocolate Cake With Salted Caramel Cream suitable for?

This Chocolate Cake With Salted Caramel Cream recipe is suitable if you’re gluten free!

You could also enjoy this Campfire Stew if you’re dairy free by switching the quark for a dairy free alternative, or leaving out the cream topping all together. 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

This recipe is also suitable for vegetarians.

How Weight Watchers friendly is this Chocolate Cake With Salted Caramel Cream? 

Each serving of this Chocolate Cake With Salted Caramel Cream is only 2 Points! It’s delicious way to curb your chocolate cravings without blowing your daily allowance.

How to Make Chocolate Cake With Salted Caramel Cream

Making this cake is pretty easy, here’s a summary; 

Chocolate Cake With Salted Caramel Cream | Slimming & Weight Watchers Friendly

  • Pre heat oven to 180°C. Lightly spray a square silicone cake tin.
  • Mix together the egg yolks, sweetener, cocoa powder and vanilla essence. Add water if needed.
  • In a separate dish, whisk the egg whites until very stiff and soft peaks are formed.
  • Add a spoonful of the whites to your chocolate mixture and gently fold it in. Keep adding the whites and gently folding until well combined.
  • Pour into your cake mould and bake for 30mins.
  • Once cooked allow to cool before cutting into 6 portions.

What should you should serve with Chocolate Cake With Salted Caramel Cream?

You don’t need to serve this cake with anything, but if you want to you could add one of the suggestions below!

  • Raspberries
  • Strawberries
  • Sliced Banana
  • Low Fat Vanilla Ice Cream
  • Choc Shot

Chocolate Cake With Salted Caramel Cream | Slimming & Weight Watchers Friendly

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Chocolate Cake With Salted Caramel Cream?

This post contains affiliate links. Find out what this means. 

You’ll need a granulated sweetener for this recipe.

There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

The sweetener we use is the same weight and sweetness as sugar. If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less. 

You could also substitute the sweetener for sugar, just remember to account for how this will fit into your diet plan.

You will also need some salted caramel flavouring. Check the baking aisle of your local supermarket, or you can pick some up on Amazon here.

How do you know when Chocolate Cake With Salted Caramel Cream is cooked?

The cake will be firm and will have risen. You can poke a skewer or a cocktail stick into it, and if it comes out dry it will be ready. Try not to open the oven to check on it too often as this can effect the temperature and the rise.

This should take approx 30 minutes in the oven (180°C).

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chocolate Cake With Salted Caramel Cream in the fridge?

Once you’ve allowed any left over slices to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chocolate Cake With Salted Caramel Cream in the fridge for approximately 3 days or so. 

Can I freeze Chocolate Cake With Salted Caramel Cream?

We wouldn’t recommend freezing this recipe.

Love this Chocolate Cake With Salted Caramel Cream? Tag us!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

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Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Chocolate Cake With Salted Caramel Cream | Slimming & Weight Watchers Friendly

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As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or less…INCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

As ever, all the recipes have been tried and tested by our lovely army of recipe testers to ensure that they are amazing. Check out our cookbook page for more information!

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Chocolate Cake With Salted Caramel Cream | Slimming & Weight Watchers Friendly

Votes: 109
Rating: 3.66
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Servings

Prep Time

Cooking Time

portions 10 minutes 30 minutes

Calories

WW

Carbs

122kcal 2

Smart Points (Flex/Freestyle)

Coming Soon

Per portions Per portions Per portions
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INGREDIENTS
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INSTRUCTIONS
The Chocolate Cake
  1. Pre heat oven to 180°C. Lightly spray a square silicone cake tin
  2. Mix together the egg yolks, sweetener, cocoa powder and vanilla essence. This may be a little thick so add the water to make more palatable
  3. In a separate dish, whisk the egg whites until very stiff and soft peaks are formed
  4. Add a spoonful of the whites to your chocolate mixture and gently fold it in
  5. Keep adding the whites and gently folding until well combined
  6. Pour into your cake mould and bake for 30mins
  7. Once cooked allow to cool before cutting into 6 portions
Salted Caramel Cream
  1. Add the sweetener and flavouring to your quark and mix well. Refrigerate until ready to use.
  2. Serve with fresh Strawberries & Raspberries

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
42 Comments
    1. Hi Sue – we’d recommend a shallow cake din approx 6 inches in diameter. This won’t suit going in a loaf tin unlike our other cakes. Hope this helps!

  1. Hello, love your recipes! Can the sukrin be replaced with regular sweetener? I’d love to make these today but sukrin will take a few days to arrive

    1. Hi Emma
      Sukrin is exactly the same as sugar in consistency and sweetness, so I’d say it would be about 25g for the cake and 2 or 3 teaspoons of Truvia for the topping, but you should be able to check the exact conversions on the Truvia website.

    1. Hi Ann
      It really depends on the brand. Sukrin is exactly the same as normal sugar in both in weight, consistency and sweetness so you can just replace sugar in a recipe with Sukrin, which is one of the reasons we like it so much. However, other sweeteners can differ greatly in weight and sweetness (they are usually a lot sweeter) so whichever brand you use, it may be worth taking a look at their website as a lot of them have conversion tables to help you work out the ratio to normal sugar

  2. Made this cake today (but didn’t have ingredients for the icing) – was so easy and delicious. Will definitely make again. Thank you!

  3. Please help, I’ve made this exactly how it says, it tastes nothing like cake. It taste dark and rich like dark chocolate but not very chocolatly.

  4. Hi Nadine
    You could try using Highlights, but you may need to adjust the amount of sweetener as the Highlights sachets contain sweeteners. It probably won’t be quite as chocolately than if you use cocoa powder

    1. Hi Beth
      If you’re on mobile tap the ‘Click HERE To Read More’ button then scroll down, or if on Desktop just keep scrolling down to find the recipe

    1. Hi Selina
      Different sweeteners vary in texture and sweetness, so it may depend on which brand you are using. Sukrin is exactly the same as sugar in texture, weight and sweetness so it’s quite easy to use. Most sweetener brands have conversion info on their websites so it may be worth checking whichever one you are using.

  5. I have Asda stevia granulated sweetener, how much would I have to use? 70g is a whole jar full so surely it can’t be that! I’ve tried to look on websites but I can’t figure it out. Thanks

    1. Hi Paige,

      We use Sukrin which weighs the same as sugar – I would suggest buying a sweetener which weighs the same rather than the powdered type, as you can then use it the same as sugar 😊

  6. hi where can i buy surkin 1 im in exeter/devon, also wot is it please and salted caramel flavouring/ where can i buy? thank you,

    1. Hi Michele,

      You can buy Sukrin 1 online (there are links in the recipe) and salted caramel flavouring is available in most of the supermarkets (I get mine from Tesco) 😊

  7. I find the Jordan’s skinny syrups useful as they combine flavour and sweetness, so no sweetner needed. It lasts forever. They do a salted caramel one. Just need a few drops

  8. Do you think this would work as individual cakes if I bake them in a silicon muffin tray? And bake for less time obvously..

    And it looks as though your recipe is 12 suns for the whole (6servings at 2 suns each) so I can just adjust depending on how many individual cakes it makes?

    Thanks

  9. In the ingredients it says you need frylight for the topping, but I can’t see in the instructions where it says to use it?!

  10. Hi once the cake is topped with the quark mixture do you need to keep the cake in the fridge so the quark Don t go off as I’ve made for tomorrow.

  11. You recommend a “shallow cake tin approx. 6 inches in diameter” – I take it that’s a square tin? If so, assuming each slice is 2″ square I calculate that you’d get 9 portions out of it. Please correct me if I’m wrong.

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