This amazingly ooey-gooey-fluffy-fudgy chocolate cake is the heavenly chocolate cake you’ve always dreamt of.
But this is more than just a chocolate cake… It’s a rich and decadent, shockingly delicious, crazy good, wonderfully moist, chocolatey perfect keto cake.
OOEY-GOOEY CHOCOLATE FUDGE CAKE
This is, for me, the quintessential chocolate cake: rich and decadent, shockingly delicious, crazy good, wonderfully moist, chocolatey perfect Keto cake.
Course: CakeCuisine: BritishDifficulty: Medium
Servings
12
servingsTotal time
1
hourIngredients – Cake
270 g Almond Flour
80 g Cocoa Powder
4 1/2 tsp Baking Powder
160 ml Whipping Cream
6 medium Eggs
150 g Erythritol
2 tsp Vanilla Extract
1 tsp Salt
- Chocolate Cream Icing
400 ml Heavy Cream
100 ml Whipping Cream
60 g Cocoa Powder
4 tbsp Erythritol
1 tsp Vanilla Extract
1/2 tsp Liquid Stevia – Taste for sweetness
Method – Cake
- Preheat oven to 180 C
- Line and grease TWO 8inch/20cm cake tins (or bake one after the other)
- Whisk the eggs and erythritol until creamy and frothy. Add the whipping cream, vanilla extract and salt. Whisk
- Mix the almond flour, baking powder and cocoa together until well combined
- Slowly add the dry ingredients to the creamy mixture, stirring well
- Divide the batter into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25
- Chocolate cream icing:
- Add double cream, vanilla essence, cocoa powder and erythritol to a large bowl and whisk until stiff
- Add the 100 ml of whipping cream and mix until the chocolate cream has an even consistency. Don’t over-mix. Add extra liquid Stevia if needed
- When the cakes have cooled, sandwich them together with approximately 1 tbsp of chocolate cream icing
- Use the rest of the cream icing to cover and decorate the cake
Notes
- MACROS in total – 12 slices. 80g Carbs – 495g Fat – 142g Protein . 5217 Calories. Per slice: 6.6g Carbs
No Comments