Producing a scrumptious keto chocolate cake that’s moist, ethereal, and completely candy is usually a feat, however I believe I’ve cracked the code. The milk chocolate buttercream is the proper steadiness of sweetness and wealthy chocolate taste that can please all variations of chocolate lovers. I’m assured that you’ll take pleasure in this keto cake with family and friends for years to return.
Keto Chocolate Cake with Milk Chocolate Buttercream
Servings: 12
Energy: 449
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Elements
Milk Chocolate Buttercream
- 1 cup unsalted butter, softened to room temperature
- 3 ½ cups sugar free powdered sweetener, (observe 2)
- ¾ cup unsweetened cocoa powder, sifted to take away any clumps
- ½ teaspoon kosher salt
- ½ cup full fats bitter cream
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream, room temperature, (or unsweetened almond milk)
US to Metric Conversion Chart for Frequent Keto Elements
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Directions
Make the two cake layers:
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Preheat the oven to 325F (150C) and spray 2 spherical cake pans with cooking spray. Line the bottoms of every pan with a spherical of parchment paper, avoiding the perimeters. Word: scroll previous the recipe for photographs to reference whereas making the cake.
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In a big mixing bowl, whisk collectively the almond flour, sweetener, baking soda, and salt. Make certain there are not any remaining clumps of dry elements. Put aside.
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Measure out the oil in a microwave protected liquid measuring cup and microwave on excessive for 45 seconds. Stir within the cocoa powder till totally included. Word: this helps bloom the cocoa powder for the most effective chocolate taste.
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Stir the oil and cocoa combination into the almond flour combination. Now add within the remaining moist elements: bitter cream, crushed eggs, and vanilla. Stir effectively till totally included. Remember to scrape the perimeters and backside of the bowl.
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Pour the batter evenly into the 2 cake pans. Chances are you’ll need to weight every pan on a kitchen scale to make certain the identical quantity of batter is in each. Bake within the heart of the preheated oven for 15-18 minutes, till a toothpick comes out clear.
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Take away the truffles from the oven to a cooling rack and funky the truffles fully earlier than eradicating from the pans. Word: the middle might sink slightly after cooling. This is because of the usage of moist elements to counteract the dryness of the cocoa powder. Cooking longer will alleviate this, however then you might be left with a dry cake.
Make the buttercream:
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Within the bowl of a stand mixer fitted with the paddle attachment, or utilizing an electrical mixer, beat the butter on medium pace till creamy, about 2 minutes.
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Add within the powdered sweetener, sifted cocoa powder, salt, bitter cream, and vanilla. Beat on low pace for 30 seconds, then enhance to excessive pace and beat for about 1 minute extra. If frosting appears too thick, add within the heavy cream and beat for a 10-20 seconds longer. The heavy cream must be room temperature. Chilly cream will have an effect on the feel of your icing.
Assemble the layer cake:
- Take away one of many truffles from the pan and place on a cake plate with the underside of the cake going through up. Take away the sheet of parchment paper from the underside and discard. Cowl with a ½ inch layer of frosting. Repeat with the second layer, putting it evenly on prime of the frosted cake. Unfold remaining frosting everywhere in the tops and sides. I all the time use an offset spatula when frosting truffles.
- Cowl leftover cake in an hermetic container and retailer within the fridge for as much as 5 days. I like utilizing this cake provider for storing and transporting.
Jennifer’s suggestions
- Almond flour: For the most effective outcomes, search for an almond flour that’s finely floor. Keep away from almond meal. Additionally, coconut flour has not been examined on this recipe but when I have been to check it, I’d use ¾ cup.
- Granulated sweetener: I’ve linked to the one I take advantage of within the recipe card which is a monk fruit sweetener and erythritol mix. You would additionally use the powdered model that’s wanted for the frosting if you don’t want to purchase 2 completely different keto sweeteners.
- Oil: You need to use melted butter or coconut oil rather than the oil, however once you refrigerate your cake, the butter or coconut oil will solidify and trigger the cake to turn out to be dry. I take advantage of canola oil or olive oil for a moist cake.
- Cocoa powder: I take advantage of Hershey’s cocoa powder as a result of that is what I all the time have available. For a richer darkish chocolate cake and/or frosting, use a dutch course of cocoa powder.
- Chocolate chips: for an excellent richer chocolate cake, you possibly can add sugar-free chocolate chips to the highest of the cake as ornament. I’d not advocate including them to the cake batter as they might sink to the underside.
- Different frosting choices: strive my cream cheese frosting or use a sweetened whipped cream for a light-weight possibility.
Servings: 12
Vitamin per serving
Energy: 449 | Carbohydrates: 10g | Protein: 8g | Fats: 42g | Fiber: 6g
Vitamin is supplied as a courtesy solely. Please re-calculate by yourself with the elements and quantities you used for essentially the most correct knowledge.
Pictures to reference whereas making the cake
Prepping the pans: You need to spray the cake pans very well with cooking spray. You additionally need to line simply the underside with rounds of parchment paper to assist the truffles come out of the pans simpler after baking and cooling.
Batter consistency: The cake batter needs to be free and pourable, however not runny. This can give our almond flour cake the most effective texture and make for a moist chocolate cake.
Evenly distribute the batter: I like to make use of a kitchen scale and weigh the pans with the batter to ensure I’ve the batter evenly distributed.
Making the keto chocolate frosting: Cocoa powder is infamous for having lumps so that you positively need to sift the cocoa powder into the creamed butter for the most effective consistency. To make this a milk chocolate buttercream, I used Hershey’s cocoa powder. For a deep chocolate taste, you should utilize dutch course of.
Buttercream consistency: The frosting may have a fluffy texture and be simply spreadable. If it appears too thick, you possibly can add room temperature cream, almond milk, or coconut milk to loosen it up.
The consistency of the sugar-free sweetener within the frosting isn’t going to be as easy as utilizing powdered sugar. That is as a result of nature of a sugar substitute with sugar alcohols resembling erythritol. You would strive allulose which is meant to cream into the butter far more easily. I have not tried it so I can not say for positive.
Frosting the cake: I’m not a cake decorator by any means, however I believe performing some swirls with an offset spatula is very easy to do, particularly with this fluffy frosting.
