Chocolate Cake With Salted Caramel Cream

  • 10MINS
  • 30MINS
  • Serves 6
  • 122KCAL

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

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  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com

NutritionPer Serving

  • Calories122
  • Carbs7g
  • Protein11g
  • Fat7g
  • Saturates3g
  • Sugars1g

Chocolate Cake with Salted Caramel - Pinch of Nom Slimming Recipes

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 to know in the blurb!

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

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?

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 Chocolate Cake With Salted Caramel Cream 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 or 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?

  • You need to count 2 Points per portion of this Chocolate Cake With Salted Caramel Cream recipe if you’re on WW Green. 
  • You need to count 2 Points per portion of this Chocolate Cake With Salted Caramel Cream recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Chocolate Cake With Salted Caramel Cream recipe if you’re on WW Purple.

It’s delicious way to curb your chocolate cravings without blowing your daily allowance.

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

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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.

This post contains affiliate links: what this means

You can pick up Natvia on Amazon.

You can pick this up on Amazon here.

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.

The chocolate cake

Step 1

Pre heat oven to 180°C. Lightly spray a square silicone cake tin.

Step 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.

Step 2 pinchofnom.com

Step 3

In a separate dish, whisk the egg whites until very stiff and soft peaks are formed.

Step 3 pinchofnom.com

Step 4

Add a spoonful of the whites to your chocolate mixture and gently fold it in.

Step 4 pinchofnom.com

Step 5

Keep adding the whites and gently folding until well combined.

Step 6

Pour into your cake mould and bake for 30mins.

Step 7

Once cooked allow to cool before cutting into 6 portions.

Salted caramel cream

Step 1

Add the sweetener and flavouring to your quark and mix well. Refrigerate until ready to use.

Step 2

Serve with fresh strawberries and raspberries.

Chocolate Cake with Salted Caramel - Pinch of Nom Slimming RecipesWhat 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

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

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.

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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!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • WW
    2 Smart
    Points
  • KCals 122
  • Carbs 7G
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple

Ingredients

For The Cake

  • 6 Eggs separated
  • 60 g Cocoa Powder
  • 70 g Granulated Sweetener
  • 2 tsp Vanilla Extract
  • 1 tbsp Water
  • Low Calorie Cooking Spray

For The Cream

  • 125 g Quark
  • 1 tsp Salted Caramel Flavouring
  • 1 tbsp Granulated Sweetener

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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

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46 comments

See what others have to say

AnnSaturday 13th March 2021

Could you use something else other than salted caremel for the topping?

Reply

    HollyMonday 15th March 2021

    Hey Ann, yes you could use a different flavouring for the creamy topping there are lots of different choices available in supermarkets and online, hope that helps!

    Reply

Helen MarieTuesday 12th May 2020

Hi, I’m new to the site and trying your recipes for the first time. I just wanted to check, would you class these cakes as an everyday light, weekly indulgence or a special occasion? X

Reply

    Sharon FitzpatrickWednesday 13th May 2020

    Hi Helen Marie, these cakes fall into the Everyday Light category as they are 122 calories each. Thanks for getting in touch and hope you enjoy making them!

    Reply

Gill WindleSaturday 27th July 2019

Hi would these work in individual moulds x 6

Reply

    Emma TWednesday 25th September 2019

    Hi Gill,

    Yes, you may need to adjust the cooking time depending on the size of ramekin you use ????

    Reply

FinolaSunday 12th May 2019

Oh my… easiest and best cake ever. Not sure how it even made it into the oven….

Reply

Joan WilshawSunday 14th April 2019

Hi,
I’ve got Erythritol sweetener, would this be the same as sukrin

Reply

    Emma TSunday 14th April 2019

    Hi Joan,

    Yes, this is very similar! ????

    Reply

Angela WatsonTuesday 29th January 2019

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.

Reply

MatthewWednesday 14th November 2018

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.

Reply

SarahThursday 22nd March 2018

Hi! I live in Canada where quark isn’t sold. Is there a something else I can use to replace this?

Thank you!!

Reply

AlexaTuesday 6th March 2018

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?!

Reply

ClaireFriday 9th February 2018

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

Reply

Mary QuigleyFriday 9th February 2018

Hi I use cologran sweetener would it be ok to use in cake also what’s the best cocoa powder to use

Reply

SandieMonday 6th November 2017

Yum. Going to try this today.

Reply

Janet PottsFriday 3rd November 2017

What size eggs do you use for your cake recipes please.

Reply

LesleySaturday 22nd July 2017

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

Reply

michele , parsonsFriday 21st July 2017

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,

Reply

    Emma TTuesday 12th September 2017

    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) ????

    Reply

    JeanThursday 2nd August 2018

    Holland and Barrett sell Sukrin x

    Reply

PaigeSunday 2nd July 2017

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

Reply

    Emma TTuesday 12th September 2017

    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 ????

    Reply

SelinaThursday 22nd June 2017

If using the sweetener how much would you use can’t get surkin

Reply

    KateFriday 30th June 2017

    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.

    Reply

Shelley holdenSunday 16th April 2017

I only have sukrin gold would this work?

Reply

    KateThursday 20th April 2017

    Hi Shelley
    We’ve not tried, but you could probably use Surin Gold instead

    Reply

BethWednesday 5th April 2017

Could someone give me the recipe for this please, I can’t find it on here. Thanks

Reply

    KateThursday 6th April 2017

    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

    Reply

KateWednesday 5th April 2017

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

Reply

KezMonday 3rd April 2017

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.

Reply

MichelleSunday 26th February 2017

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

Reply

    KateSunday 26th February 2017

    Hi Michelle
    Glad you like it!

    Reply

Ann fiddesSaturday 18th February 2017

If using a regular granulated sweeter is it the same amount or more?

Reply

    KateSunday 19th February 2017

    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

    Reply

EmmaThursday 16th February 2017

Hi
How much Truvia sweetener would I use for this?
Thanks

Reply

    KateThursday 16th February 2017

    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.

    Reply

trish barnardSaturday 20th August 2016

Yes Lyndsey I used normal sweetener in mine today.

Reply

    Jan MasseyMonday 11th March 2019

    I live in Greece and cannot find quark. What can I put in recipes as a substitute please?

    Reply

      CateMonday 8th April 2019

      Fat Free Greek Yogurt is a good substitute! 🙂

LyndseyMonday 15th August 2016

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

Reply

Sarah WalkerTuesday 9th August 2016

Where did you get your salted caramel flavouring? Really want to try this!

Reply

    Donna NormanSaturday 13th August 2016

    I got mine at Tesco

    Reply

KaySunday 7th August 2016

Hi Linda,
It all depends on which Cocoa powder you use. We’ve rounded up, as most of the big brands are higher.

Reply

sueSaturday 6th August 2016

Hi,what size cake tin would you recommend?

Reply

    KaySaturday 6th August 2016

    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!

    Reply

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