Inevitably, on the weekends all the food that I shouldn’t be eating starts calling me… sometimes I give in and sometimes I get in the kitchen and experiment. Usually, if determined enough, an alternative to sugar laden, carb explosive foods can be found or invented.
This weekend I wanted all the chocolate cake. Like, SERIOUSLY, ALL OF IT… you could have left me in a bakery with some $$ and come back to find me looking like this:
Thankfully, being paid monthly meant the $$ are getting low and there’s no slush fund for junk food. Otherwise, it might have been a different story.
I came up with this Rich Chocolate Cake and topped it with Delicious Chocolate Frosting.
3/4 cup butter, softened
1/2 cup sugar free hot cocoa mix (preferably sweetened with stevia)
1 tsp vanilla essence
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
Cream together the butter, vanilla and hot cocoa mix. I used hot cocoa mix purely because I didn’t have any baking sweetener on hand. It worked beautifully and is actually cheaper in some cases.
Beat in the eggs one by one. You should have a fluffy, creamy mixture at this point.
In a separate bowl, combine the almond flour, cocoa, baking powder and salt.
Combine the flour mixture with the butter mixture, adding slowly and combining well but be careful not to overmix so your batter stays light.
Pour into a 9″ round springform pan lined with baking paper and spread gently. Place into a 340 F oven for about 30 minutes. The top of your cake will spring back slightly when touched and should be a lovely dark chocolate color.
Remove from pan and allow to cool.
While your cake is cooling, prepare the icing as below.
2/3 cup sugar free milk chocolate
1/3 cup sour cream
1/3 cup cream cheese
1/3 cup butter
Melt chocolate, sour cream, cream cheese and butter in a pan over low heat. Stir constantly to avoid scorching. When melted together and glossy remove from the heat and allow to cool for 5 minutes.
Pour over slightly warm cake and spread slightly. Allow to cool and set completely.
Serve with fresh, unsweetened whipped cream.