KETO CHOCOLATE LAYER CAKE

April 2020 | The Honest Spoon

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Today I was craving chocolate cake- which is a strange occurrence because chocolate in generally not my thing! I cruised Pinterest and found this recipe on the Lazy Girl Blog.

As any baker does, I made a couple modifications. Not big ones- just a couple tweaks based on what I have a home and my own personal preferences.

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It WAS AWESOME!!! The cake was dense and fudgey. The frosting was light and airy. This would be a great cake to serve to friends & family. You’d never know it’s keto (really).

It feels good to indulge and know I am not killing my progress (only 3 net carbs per slice)!

Enjoy!

KETO CHOCOLATE LAYER CAKE

[GLUTEN FREE}

(12 servings. 3 net carbs per slice)

CAKE INGREDIENTS:

  • 2 Cups super fine almond flour (I use Kirkland brand)

  • 1/3 Cup granulated golden sweetener (if you don’t have golden sweetener, sub with powdered sweetener)

  • 2/3 Cup powdered sweetener

  • 2/3 C Unsweetened Dark Cocoa Powder (I like Hersey’s Special Dark)

  • 1 teaspoon xantham powder

  • 1 teaspoon baking powder

  • 1 pinch salt

  • 1 1/2 teaspoons instant coffee

  • 2 large eggs, room temperature

  • 1/2 Cup butter, softened

  • 1 teaspoon vanilla extract

  • 1 Cup Unsweetened Vanilla Almond Milk


CAKE METHOD:

1.  Preheat oven to 350 degrees. Prepare two 8” round cake pans with parchment rounds. Spray thoroughly with non stick cooking spray.

2.  Combine dry ingredients in a bowl until well mixed. Add eggs, butter, vanilla and milk. Using an electric hand mixer or a stand mixer, beat on low 2-3 minutes.

3.  Divide batter evenly into prepared cake pans. Batter will be thick! Using an offset spatula, spread evenly into pan.

4. Bake 20-25 minutes. Center should spring back if touched lightly. Or, a toothpick inserted into center of the cake should should pull out clean (no crumbs) when done. As with anything almond flour based, let cool completely before removing cakes from cake pan. Otherwise they will fall apart! Do not skip the cooling step!


FROSTING INGREDIENTS:

  • 1/2 Cup room temperature butter

  • 8oz Cream Cheese, room temperature

  • 4 tablespoons unsweetened dark cocoa powder

  • 1 1/2 cups powdered sweetener

  • 1/4 Cup Heavy whipping cream

FROSTING METHOD:

  • Combine butter and cream cheese into the bowl of a stand mixer or bowl. Whip together until light and well combined.

  • Add cocoa powder and powdered sweetener and whip until well combined. Slowly stream in heavy whipping cream Whip for 5 minutes.

  • Place frosting in a piping bag fitted with a 1M tip.

  • Place one cake layer on cake plate. Spread about one third of the frosting over top. Then, gently place the 2nd layer on top. Use approximately another third of the frosting to frost the top and sides. Use what’s left in your piping bag to decorate as you wish.

  • Note- this recipe is just enough to frost one cake. No need to double your recipe!

Enjoy!!

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