Keto Chocolate Cake - "Double Choc Layer" - Rich and Moist
Our delicious, fudgy Keto Chocolate Cake is Super Rich Mist and Very Chocolatey. Make this at home ahead of time for when your Low-Carb Freinds visit.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 12 servings
Preheat oven to 160C/320F. Grease 2 x 8-inch springform tins and line the base with parchment paper.
In a bowl, add the coconut flour, cocoa powder, baking powder, and salt. Mix together.
Add the butter and Surkin Gold into your stand mixer and beat until pale and fluffy.
Add the eggs one at a time and combine. Add a spoonful of the flour mixture if it looks like it’s going to curdle.
Add the remaining flour mixture, sour cream, and vanilla and mix until just combined.
Pour half the mixture into each of the prepared tins and bake for 20-30 minutes until an inserted skewer comes out clean.
Set aside to cool in the tin for 10 minutes before turning out onto a cooling rack.
For the frosting:
Place the chocolate in a heatproof bowl and set over a saucepan of simmering water to melt. Once melted, set aside to cool slightly.
In a separate bowl, add the butter and cream cheese and beat with a hand mixer until combined.
Beat in the Surkin Melis, followed by the cooled chocolate and mix until just combined.
Place one of the cakes on your cake stand and spread with about one-third of the frosting. Place the other cake on top.
Serving: 1slice | Calories: 363kcal | Carbohydrates: 8g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 82mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2.8mg