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 amazingly ooey-gooey-fluffy-fudgy chocolate cake is the heavenly chocolate cake you’ve always dreamt of
12
servings1
hour20
minutesIngredients
270 g Almond Flour
80 g Good quality Cocoa Powder
4 1/2 tsp Baking Powder
160 ml Whipping Cream
6 medium Eggs
100 g Erythritol
1 – 1 1/2 tsp Liquid Sweetener (Stevia) Try mixture for sweetness
2 tsp Vanilla Extract
1/2 tsp Himalayan Salt
- Chocolate Cream Icing
400 ml Double Cream
100 ml Whipping Cream
60 g Good Quality Cocoa Powder
4 tbsp Erythritol
1/2 – 1 tsp Liquid Sweetener (Stevia) try for sweetness
1 tsp Vanilla Extract
Method Cake
- Preheat oven to 180 C / 160 C Fan
- Line and grease TWO 8inch/20cm cake tins (or bake one after the other)
- I use my KitchenAid here, if you haven’t got one you will need to use a hand-held an electric whisk.
(I just like my toys and find the KitchenAid a comforting presence in itself) - 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
- Put equal quantities into each cake tin and bake in the centre of the oven for 45-50 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
- Method 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 sweetener 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: 80g Carbs – 495g Fat – 142g Protein – 5217 Calories
- MACROS per slice: 6.6g Carbs – 41g Fat – 11.8g Protein – 434 Calories
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