This recipe stands up to the expectation I have for chocolate cake. Believe me, I've tried several and rejected them based on taste or consistency.
CAKE INGREDIENTS:
3 cups almond flour, fine
0.5 cup cocoa powder
4 tbsp dutch cocoa (or additional regular cocoa powder)
5.5 tsp baking powder
1 tsp salt
2/3 cup nut milk of choice
6 eggs
2/3 cup granulated erythritol
3 tsp vanilla extract
CAKE DIRECTIONS:
Preheat oven to 350 degrees.
Grease two 8in round pan and line with parchment paper.
Stir all dry ingredients together, then add wet ingredients. Mix well.
Spread evenly into the two pans. May use a spatula or second sheet of parchment paper to smooth the cake down.
Bake for 14-16 minutes on center rack until inserted toothpick comes out clean.
Allow to cool complete before frosting.
FROSTING INGREDIENTS:
0.5 cup cocoa powder
2 oz melted chocolate
8 oz cream cheese
0.25 cup butter
1.5 cups Swerve confectioners sugar
1.5 tsp vanilla extract
2-4 tbsp nut milk of choice
FROSTING DIRECTIONS:
Let the cream cheese/butter come to room temperature.
Combine all ingredients with electric or stand mixer until whipped and fluffy.
If it's too thin, add additional powdered sugar. If it's too thick, add additional nut milk to desired consistency.
I spread a thin layer of frosting between cake layers, then frosted just the top and added some frosting design. Feel free to smooth over the edges of the cake if you want an easier cake assembly or don't want to mess with piping the frosting/etc.
Cover/refrigerate cake/leftovers until ready to serve.
This cake serves 16.
MACRO INFO:
365 Calories, 27.4g Fat, 2.7g Net Carbs, 11.3g Protein
Comentários