Chocolate Cake
This 9-inch moist chocolate cake is made with coconut flour and a sugar-free sweetener, topped with a dark ganache frosting. It's a delicious gluten free and low carb alternative that tastes amazingly like regular chocolate cake.
Nutrition Facts
Ingredients
Instructions
Prepare Pan: Grease sides of 9-inch springform pan and line bottom with parchment paper. Set aside.
Sift Ingredients: Sift together coconut flour, cocoa powder, and baking powder over bowl. Stir until well-mixed. Set aside.
Make Batter: Microwave baking chocolate and butter in large heatproof bowl until just melted, heating in 30-second intervals, stirring in between. Whisk in sweetener, warm coffee, and vanilla until smooth. Whisk in eggs for a few minutes until smooth. Gradually whisk in sifted coconut flour mixture until incorporated; small lumps are fine.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Savorytooth →Chef's Notes
NUTRITION
Makes 12 Servings
Amount Per Serving (1 slice):
Calories 250 (76% from fat)
Total Fat 21g
32%
Saturated Fat 13g
64%
Cholesterol 93mg
31%
Sodium 90mg
4%
Net Carb 3g
Total Carb 8.5g (Note 8)
3%
Dietary Fiber 5.5g
21%
Sugars 1.5g
Protein 6g
Vitamin A 10% · Vitamin C 0% · Calcium 2% · Iron 15%
PHOTOS
NOTES & TIPS(1) Sweetener. If you have a food scale, measure by weight (provided in oz) because it’s more precise than volume. I use confectioners swerve to sweeten the cake, and it measures the same as powdered sugar. Substitute with any other powdered sweetener that also measures like sugar, or calculate a weight-based conversion to ensure that you add the correct amount.
(2) Coffee. Coffee enhances the chocolate taste. I use Starbucks Via Decaf Italian Roast, which is an instant coffee mix that dissolves in hot water. This can be substituted with warm water.
(3) Baking Chocolate. If you have a food scale, measure by weight (provided in oz) because it’s more precise than volume. I use Bakers, which packages unsweetened baking chocolate in bars. Cut them into small pieces so that they melt easily.
(4) Coconut Flour. If you have a food scale, measure by weight (provided in oz) because it’s more precise than volume. I use Bob’s Red Mill because it’s readily available at many U.S. supermarkets, but you can also find other brands on Amazon. This can’t be replaced by almond flour, which is considerably less absorbent and not a 1:1 substitution.
(5) Cocoa Powder. I use Hershey’s Special Dark, which is their dutch-process unsweetened cocoa powder.
(6) Spreading Ganache. I recommend using an icing spatula to apply the ganache.
(7) Serving / Leftovers. This chocolate cake is best when served warm, optionally with some low carb ice cream. This can serve as a birthday cake, although it’s not as light and fluffy as a standard white cake, or any celebratory cake for a special occasion like Valentine’s Day or an anniversary. Leftovers can be covered and stored in the refrigerator for up to 3 days, then reheated in a 350 F oven until warmed through.
(8) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Amazing cake! I weighed all the ingredients out and I think that made the difference - it was so perfect. Reheated the next day and still great (maybe even better since it was warmer).
Made this cake for guests. I made the Ganach twice and neither time did look like the picture. It was grainy looking. The cake did not taste good and was crumbly. There was a bad after taste. I threw out the rest of it.
:( Not the recipe's fault, but for anyone thinking about doing the same thing as I did, be warned: do not try to grind regular swerve to make confectioners swerve. 8 oz will be a bomb of artificial sweetener. I couldn't even swallow the first bite of it. I am so sad all those ingredients will be wasted. At least I tasted some crumbs before preparing the ganache.
Delicious!
This cake is delicious! I topped mine with caramel salted pecan halves. Very popular even with the nay say ketoers!
I have been on keto diet for the last 3 months and have been craving for some cakes, but sadly, most cakes out there are high in sugar and carb. Wanted to order some keto-friendly cakes but they are too pricy. So I decided to make my own keto cake and stumbled upon your post. And boy, was I in for a surprise! I never expected the cake to be so moist and delicious! I used a different sweetener and the taste turned out well. Love love love the recipe! I didn't make the ganache though because before I could make it, my hubs and my boy started digging in. Hubby said he wasn't quite used to the texture but said the taste was great. My boy, a picky eater and cake lover, gobbled up a few slices. Thank you so much for the recipe, Julia! I really love the cake so much! Gonna be checking out the rest of your recipes soon!
Did you make this recipe?
Leave a Comment