KETO CHOCOLATE CELEBRATION CAKE
This has to be the ultimate chocolate cake, not only is it absolutely decadent, it’s also low carb, yes you heard right, this chocolate cake, worthy of Bruce Bogtrotter (think Matilda) is more of an advance recipe with a few more steps that most of our recipes, but this is perfect for a once a year special occasion, yes I’m talking birthday cake, and this cake will feed a good 20 people.
Makes: 20 SERVINGS
Prep Time: 2 HOURS
Cooking Time: 30 MINUTES
For the chocolate cake
128g Finely ground almond flour
55g golden flaxseed meal (powdered)
27 g arrowroot flour
40 g powdered non-fat dried milk
5 ½ teaspoons baking powder
¾ teaspoon xanthan gum
185 g unsalted butter
180 g Sola sweetener
35 g Dutch cocoa powder
35g Special dark cocoa powder
120 g dark chocolate
1/3 cup (80 ml) Heavy cream
1.5 teaspoon salt
3 teaspoons vanilla extract
1 ½ teaspoons butter flavoring
6 free range eggs
For the cake syrup
½ cup Sola sweetener
3/4 cup water
¼ stick butter
1 teaspoon vanilla extract
For the frosting
520 g Sola sweetener
770g Unsalted butter
1 ¾ cups heavy cream
51 g special dark cocoa powder
51g Dutch cocoa
5 teaspoons powdered gelatin
3 teaspoons vanilla extract
1 teaspoon salt
1 ¾ teaspoons xanthan gum
6 free range egg yolks
4 ounces (110 g) no sugar added dark chocolate, melted
1. Pre heat the oven to 350F/180c
2. Make the cakes: Sieve the dry ingredients into a mixing bowl and whisk together to ensure they are well mixed.
3. Place all of the ingredients for the wet mixture apart from the eggs into a mixing bowl set on top of a pan of simmering water. Stir regularly for approximately 10 minutes until all of the ingredients are melted and the mixture is smooth and glossy, use a whisk to ensure the mixture is well mixed.
4. Remove the wet mixture from the pan of simmering water and add the eggs, whisk well and add this mixture to the dry ingredients and use a standing mixer with the paddle attachment to beat the mixture. Beat for 3 to 5 minutes, as the flaxseed soaks up moisture the mixture will thicken up.
5. Divide the cake mixture between 4, 9-inch round cake pans which have been buttered and lined with baking parchment. Use the back of a spoon to spread out the mixture until each pan is smooth, place into the oven and bake for 20 minutes. Remove from the oven and set to one side to cool.
6. Make the cake syrup: To make the syrup, place all ingredients into a saucepan and bring to a steady simmer for 5 minutes until the mixture resembles a light syrup and the butter has emulsified into the mixture.
7. Poke small holes into the top of the cooked cakes and spoon over the syrup, divided evenly between all cakes. Place the cakes into the freezer.
8. Make the frosting: To make the frosting place the cream into a sauce pan, sprinkle over the powdered gelatin and leave for 5 minutes to bloom, whisk well then add all of the other ingredients apart from the egg yolks. Place the pan a low to medium heat and stir regularly for approximately 10 minutes, while the mixture heats up. Cook the mixture until all of the ingredients are melted and the mixture is smooth and glossy, use a whisk to ensure the mixture is well mixed.
9. Place the egg yolks into a large mixing bowl and whisk lightly, pour over the chocolate mixture while constantly whisking. Use an electric hand blender to make sure the mixture is nice and smooth. Pour the frosting mixture into a mixing bowl and cover with plastic wrap, place into the refrigerator to chill for at least 3 hours.
10. To build the cake remove the frozen cake layers from the freezer and remove from the pans by gently warming them on the stove or using a blowtorch.
11. Take half of the frosting mixture and place into the bowl of a standing mixer, use the paddle attachment to beat the mixture until it is light and fluffy and resembles a buttercream frosting, repeat this step for the second half of the mixture.
12. Sandwich the 4 layers of cake with the first half of your frosting and decorate the outside of the cake with the second half, drizzle melted chocolate down the sides of the cake and use a piping bag to swirl frosting around the top edge of the cake.
13. Store the cake in the refrigerator until needed, best eaten at room temperature so get out of the fridge 2 hours before serving.