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Low-carb Chocolate Cake with Whipped Cream Frosting

By February 23, 2016No Comments

Gah.. All I got to say is that cravings are an absolute bitch. No seriously, when all you can think of is chocolate cake with coffee flavored marscapone cream, one has issues. I have been full of the issues these last few days. I even went to the grocery store in search of some sort of low-carb chocolaty heaven in a plastic container. I found some, but all they screamed to me when perusing them was, “CHEMICAL SHITSTORM!” So I found myself empty handed on the way home and about to gnaw off my arm for want of a chocolate bar. No, my arm is not made of chocolate but I think dismemberment would have been preferable than dealing with the craving at the moment. My Husband said, “Why don’t you just make one yourself. Pinterest it.” I having a pinterest recipe pinned for everything, went at it. This is what I made:




Look it is a happy face!


Stuff doesn’t look so appetizing.


Then we mix.


Now we have chocolate mash.


Look at me in all my Fluffy no-sugar glory.

All in all, not a bad attempt at a “cake” with these constraints. It was hard as a rock and only slightly chocolatey. I tried to soften it up a bit with a mix of coffee, cream, and Splenda. That really was a hail merry.  I have no idea if it is my cooking skill, ingredients or combination of both. In a pinch though it helped with my cravings and I am currently typing with two hands. So no gnawing happened.

I think in the future I might try something else, like a flourless chocolate cake made with Splenda instead of regular sugar. Seriously you cannot go wrong with butter, chocolate, and eggs. I here by dub thee Odin’s trio!?! I seem to be on a norse mythology kick. Oh also, I would never have black grout in my own home, so gauche. I rent so I must suffer the indignity of viewing the eighties in my kitchen every morning. Woe as me.



Pardon for the slightly blurry picture, my camera apparently did not enjoy the cake either.

The Pin can be found here Moist Chocolate Cake
Serves: 8
  • For the cake:
  • 8 eggs
  • 1 cup xylitol, erythritol, or coconut sugar
  • 1 1/4 cups whole milk or coconut milk for dairy free
  • 2 cups almond flour (also called almond meal), my favorite is Honeyville
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 7 Tb. good quality cocoa powder, my favorite is Valrhona
  • 1 stick unsalted butter, melted or coconut oil for dairy free
  • 2 tsp. vanilla

I chose a different Frosting recipe. It can be found here. Whipped Cream Cheese Frosting

  1. Make the Cake:
  2. Preheat oven to 350.°
  3. Line the bottom of 2 round 8″ x 2″cake pans with parchment paper. The easiest way to do this is to trace around the bottom of a cake pan with a pencil on a sheet of parchment paper large enough for 2 cake pan bottoms. Fold the paper in half so that when you cut out 1 circle, you’re actually cutting out 2. Grease sides of pan and top of parchment paper with butter or coconut oil spray.
  4. May also be made as sheet cake: grease a 9″x13″ baking pan.
  5. Dough may be mixed with a spoon, with a hand-held mixer, or a standing mixer.
  6. Beat eggs, in a bowl large enough to hold all of the ingredients. Add xylitol and milk and combine. Add all of the other ingredients and combine well.
  7. Divide batter evenly into prepared pans. Bake at 350° for about 28-35 minutes. Cook until cake is just set. Do not overbake. Slightly underbaking is better than overbaking.
  8. Oven temperatures and cooking times vary. The best way to test for doneness is by lightly touching the center of the cake. The cake should feel just set.
  9. The first time you do this you want to get a feel for what is jiggly and what is set. The description makes it sound more complicated than it is…but I think it will be helpful.
  10. Look at the cake after about 25 minutes, when it is clearly not yet done and the center is jiggly. Check again after 3-5 minutes and you’ll notice that the center is getting more set. When the center has just completely set touch it lightly. If it feels really soft let it cook a little more. Check every few minutes, touching gently in the center, and remove from the oven when set but still a little soft. Notice how long this took. The next time you’ll know exactly how long to bake the cakes for. Also you get the feel of it after the first time so it isn’t so nerve-wracking. Let cake cool completely before frosting.

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