Mocha chocolate cake – low carb and sugarfree

Mocha chocolate cake – low carb and sugarfree

Categories:   Uncategorized

Comments

  • Posted: March 13, 2018 09:00

    carelessdamn

    https://youtu.be/myv9guehPuo Ingredients for the Cake: 310 gms almond flour 100 gms of 100% cocoa powder 65 gms coconut flour 2 tsp baking powder pinch of salt 100 gms whey protein powder (vanilla flavour preferred) - If you don't have vanilla flavoured, you can use unsweetened as well but make sure to add some more sweetener (taste before you bake :)) 100 gms melted butter 70 gms sweetener 4 large eggs at room temperature 200 ml almond milk 20-30 gms instant coffee powder (optional - only if you like your cake taste more coffee like) Ingredients for the frosting: 200 gms butter at room temperature 75 gms cocoa powder 2 tsp instant coffee powder 90 ml brewed coffee 70 gms stevia or any sweetener of your choice (I suggest tasting the frosting first before throwing on the cake, this way you can add more if needed. So its always a good idea to start with less and add more if needed :)) 180 ml heavy cream Method for Cake: Preheat oven to 180C. Place the parchment paper in two 21cms cake pans and grease them with butter. Add coconut flour, almond flour, cocoa powder, whey protein, coffee, salt and baking powder to a bowl and mix everything well with a spoon or fork. Keep aside. In a mixer bowl whisk the stevia with butter until fluffy. Add eggs and mix very well. Add almond milk to the stevia egg mixture and mix again. If you like you can add that instant coffee powder (optional) at this stage. Add the flour mixture you prepared in step 1 and mix it well with the eggs and butter mixture. Pour the mixed batter gently on the cake pans, spread evenly and bake for 25 mins. Let the cakes cool for 15-20 mins. Method for the frosting: Cream the butter in your mixer until its nice and creamy. Add cocoa powder and mix until it combines well with the butter. Add stevia, brewed coffee and instant coffee powder and mix well. While its mixing, add 180 ml heavy cream and mix until the forsting is nice and smooth. Gently spread the frosting on one of the freshly baked cakes. Place the second cake on top of the first cake (we just applied frosting on). Spread the rest of the frosting on top and sides of the cake and refrigerate for atleast 30-40 mins. All done :)