KG's cake 36
The cake is creamy, soft and delicious even for non keto taste buds and it's simple to make.
Nutrition facts per slice of this 2 layer goodness are at the bottom.
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Base (per 1 layer):
• 100 g dark chocolate
• 5 eggs
• 2,5 tbsp erythritol (sweetener)
• 1 tbsp cider vinegar
• 1/4 tsp baking soda
If you are preparing 2 layers like in the picture, double the ingredients but prepare and bake the layers separately. You will need to prepare the fresh batter just before you plan to bake it.
Chocolate cream (per 1 layer):
40 g unsweetened cocoa powder
250 g mascarpone
250 ml whipping cream
2 tbsp erythritol (sweetener)
If you are making more layers, you will need to double the ingredients. Once the base layers have cooled down, just mix the double cream ingredients and decorate the layers.
Preheat the oven at 180°
Separate the egg whites from yolks in two bowls
Mix the egg whites with 1 tbsp cider vinegar until firm peaks
In another bowl, mix the egg yolks with 2,5 tbsp sweetener and 1/4 tsp baking soda until creamy.
Melt 100 g chocolate in the microwave, stir well and leave to cool for a few minutes. If you add hot chocolate to the eggs, you will cook the eggs so don't rush it.
Once cool, add the chocolate to the egg yolks and mix until combined.
Using a spatula, gently fold in the egg whites and pour the batter on the parchment paper in your cake tin.
Bake for about 20 - 25 minutes at 180°C. Once baked, remove the cake from the tin and leave to cool before you add the frosting. The cake will rise quite a bit during the bake time but it will flatten once cooled which is totally ok, it will be soft.
When the base has cooled down, prepare the cream. Sift 40 g of cocoa and mix it well with sweetener and mascarpone. Once combined, add the whipping cream and mix on high just until the cream is stiff (don't over-mix).
Decorate the cake and cool in the fridge for at least 2 hours before serving.
Made this recipe? We would love to see it!
Nutrition facts for the 2 layer cake from the pictures.