Some of you requested for a Chocolate cake video so here it is. As I am hopeless at making complicated cakes and decorations, this is a very simplified version. I feel that making cakes into a square shape and cutting it into half to become rectangular double layers of cake with cream is so easy. Plus I don't need to cream the sides of the cake which is a big relief. If you noticed, I did the same thing with the tiramisu cheesecake haha... But if you don't have a square pan, you could use any rectangular pans or even round ones. There are no rules here. I love using coconut flour as it's way healthier and lower in carbs. It only took 90 g of coconut flour to make this cake whereas it may require 360 g almond flour to make the same thing. Now if you do not like the taste of coconut, don't worry as it is masked by the chocolate flavor. As I only have cocoa powder, I decided to use it for the cake and the cream. But please feel free to use unsweetened chocolate bars if you prefer. However, you will have to melt it by double boiling before using. Hence, cocoa powder is a lot easier.
I chose to use buttercream frosting for this chocolate cake as I actually prefer it to the cream cheese frosting. But if you prefer cream cheese frosting, you could follow the recipe in the Keto Tiramisu Cheesecake video / recipe here (check out the playlist).
As the buttercream frosting is on the sweet side, I intentionally made the cake not sweet at all so there is balance. But feel free to adjust the sweetness level and amount of cocoa powder according to your liking. The strawberries adds a nice touch and cuts through the sweetness. But if you wish to reduce the carb content, you could slice them up.
This decadent chocolate cake is soft, moist and so delicious. It actually tastes like the real deal as I have tested on carb eaters and they couldn't tell the difference. They can be refrigerated up to 2 weeks and frozen for months.
NUTRITION INFO
Total servings = 10 (as in video including strawberries)
Note : To reduce net carb, you could cut into smaller squares.
Per serving ;
Net carb = 4.5 g
Calories = 400
Total fat = 41 g
Protein = 6.1 g
INGREDIENTS
DRY INGREDIENTS
Coconut flour = 90 g / 3/4 cup
Baking powder = 3 tsp
Baking soda = 1 tsp
Salt = 1 tsp
Erythritol = 100 g / 1/2 cup
Cocoa powder (unsweetened) = 45 g / 6 tbsp
WET INGREDIENTS
Whole eggs = 6 large or 7 medium
Whipping cream = 315 ml / 1 1/3 cup
Melted butter = 100 ml / 1/2 cup
BUTTERCREAM FROSTING
Butter (room temperature) = 225 g / 1 cup
Lakanto Powdered sweetener = 1 1/2 cup
Whipping or heavy cream = 2 tbsp.
Salt = 1 tsp
Cocoa powder (unsweetened) = 20 g / 2.7 tbsp
Garnishing = 1 whole strawberry for each square of cake (optional) or to reduce carb content, you could top with sliced strawberries.
DIRECTIONS
FOR CAKE
1. Pre heat oven at 338F or 170C.
2. In a bowl, mix all dry ingredients until well combined.
3. Add the wet ingredients and mix until thick and smooth.
4. Pour batter into a 12x12" square pan lined with parchment paper and spread evenly.
5. Bake for 20 mins or until a wooden skewer comes out clean.
6. Cool cake completely. Meanwhile, prepare the buttercream frosting.
FOR BUTTERCREAM FROSTING
1. In a bowl, beat the butter with a hand held mixer until the color turns lighter.
2. Add the powdered sweetener and cocoa powder and whisk until well combined, smooth and creamy.
3. Add the whipping cream, salt and whisk until well combined and smooth.
ASSEMBLE CAKE
1. Cut the cake into half. Gently place half the cake on a tray.
2. Spoon half the cream on top of the cake and spread evenly.
3. Stack the other half of cake on top.
4. Spoon balance of cream on top and spread evenly.
5. Cut the cake to your preferred size. In the video, I cut into 10 big squares but you could cut into smaller squares to reduce carb content.
6. Top each square of cake with a whole strawberry.
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