Best Ever Chocolate Cake

Low Carb Chocolate Cake - lowcarbmummablog - #lowcarbmumma #chocolatecake #lowcarb #lowcarbcake #lchfcake #freerecipe #lowcarbmummafreerecipe #lowcarblifestyle #lowcarbrecipe #party #lowcarbpartyrecipe #lowcarbchocolatecake
2 cups almond or hazelnut flour
1 tsp baking powder
1 tsp bicarb soda
1 tsp cream of tartar
1 tbsp. psyllium husk
3 tbsp. unsweetened cocoa powder
1/2 cup powdered Natvia or xylitol 
2 tsp vanilla bean paste
5 large free range eggs
1 tbsp instant coffee
200ml sour cream, mascarpone, natural yogurt or coconut yogurt (it's richer with the sour cream or mascarpone. But if you have yogurt or coconut yogurt, use that)
200ml butter, palm shortening or coconut oil, melted
200ml cream or coconut cream
A pinch of salt
200g 70-90% chocolate
1 cup thickened cream or coconut cream
600ml thickened cream or cold coconut cream
1/4-1/2 cup powdered xylitol
1 tsp vanilla bean paste
1 tsp cream of tartar
1/2 - 3 tsp blue spirulina (worth every cent!) use more if you wish.
Step 1. Preheat oven to 175 degrees Celsius. Prepare your cupcake tray by lining it with baking cups, or prepare a round cake tin by lining it with non-stick baking paper. Set aside.
Step 2. Place all dry cake ingredients into a large mixing bowl, and whisk together until well combined.
Step 3 Add all wet cake ingredients into the dry mixture and mix with a silicone spatula until smooth.
Step 4. 
Fill cupcake cups with 2-3 tbsp. amounts of batter or pour entire batter into the cake tin. Tap onto the bench to remove any air bubbles. Place in the oven and bake cupcakes for 15-20 mins until cooked in the center, or the cake for 50-60 mins until cooked in the center.
Step 5. Start on your frosting. In a large mixing bowl, add all frosting ingredients and mix on high with an electric mixer until firm peaks form. Place frosting into a piping bag and refridgerate until your cakes are completely cool.
Step 6. 
Start on your ganache. In a glass heatproof bowl, melt your chocolate using the water bath method. Once melted, add all other ingredients and mix until thick and smooth. Let cool. Add ganache to a piping bag, and let it sit on the bench until your cakes have cooled completely.
Step 7. Frost each cupcake however you desire. You can cut your cupcakes in half and add ganache, then frost the top of the cupcake in the same way you would frost a layer cake. Or, using the larger end of a metal piping tip, cut holes in each cupcake and fill with ganache, then frost the top (if you frost this way I would suggest only making half the amount of ganache but keep the frosting amounts the same).
MAKES 15-18 cupcakes or 1 large cake (SERVES 15)
Calories: 510 Carbs: 5.5 g Fat: 53 g Protein: 8.8 g
These calculations include the ganche and frosting per serve. If you omit one of these, the nutritional info will differ. Store your cupcakes in an airtight container in the fridge. With the blue spirulina I purchased the unicorn bundle and got all 4 powders! Totally worth it!!
If you like this recipe you will love our LCHF Easter eBook which contains over 12 fun,
inspiring recipes for you and your family to make,
bake and create in your own homes and kitchens.
Knowing that you are enriching your health, minds and bodies with nutritious, nourishing foods all year round.
Low Carb Chocolate Cake - lowcarbmummablog - #lowcarbmumma #chocolatecake #lowcarb #lowcarbcake #lchfcake #freerecipe #lowcarbmummafreerecipe #lowcarblifestyle #lowcarbrecipe #party #lowcarbpartyrecipe #lowcarbchocolatecake
LCHF Easter eBook 2018!
LCHF Easter eBook 2018