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| Chocolate Cake (low carb) |
I have made a chocolate cake for some time now that is probably my most requested. It is moist and chocolaty and holds up well to rolled fondant decorating (another food related passion). The chocolate cake recipe is a slight derivation from the Butter Chocolate cake recipe from the Joy of Baking website. This chocolate cake is not a low carb cake but, as promised, I have come up with a low carb solution that I adore and so do a large number of people who have tried it so far. My teenage son, who has with much disdain tried the low carb versions of various things and has just been unhappy with the results in general, actually likes this. Not only likes, but likes the low carb version better than the "original" version! I can also stuff my grandson silly with chocolate cake with no guilt and still come across as the Nona that will let you eat anything.
Enjoy!
Buttermilk Butter Chocolate Cake
(not low carb)
4 - 1oz chocolate baking squares
1/3 cup dark chocolate cocoa powder
1 cup water
1 cup room temp butter (takes about 25 to 30 minutes)
2 cups sugar (400 grams)
3 large eggs
2 1/4 cups flour (315 grams)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350 degrees. Line a half sheet with parchment paper and set to side. If you don't use parchment paper then prepare pan.
Chop the baking squares and place pieces into heat proof bowl along with cocoa. Pour boiling water over chocolate and stir until melted and smooth. Set this off to the side to let it cool.
In a separate bowl mix together the flour, salt, baking powder, baking soda, and cinnamon. Sift all ingredients together and set off to side.
In the bowl of your mixer, cream the butter, stopping one time to scrap down the sides. Once creamed add the sugar in a slow pour while mixing. Once again stop at least one time to scrap down sides. The butter sugar mixture will be fluffy when mixed properly. This will take about 3 minutes. Add the eggs one at a time making sure they are fully incorporated. Add the vanilla. Add the melted chocolate and mix until well incorporated, scraping down the sides when necessary.
Add the flour mixture and buttermilk alternately in approximately three additions, beginning and ending with the dry ingredients. Mix until just incorporated. Do not over mix.
Pour the batter into the prepared pan. Alternately, two 9" or 8" round cake pans* can be used. Bake for 35 to 40 minutes or until a toothpick inserted in the center come out clean.
Let the cakes cool completely before covering with frosting or icing.
Chop the baking squares and place pieces into heat proof bowl along with cocoa. Pour boiling water over chocolate and stir until melted and smooth. Set this off to the side to let it cool.
In a separate bowl mix together the flour, salt, baking powder, baking soda, and cinnamon. Sift all ingredients together and set off to side.
In the bowl of your mixer, cream the butter, stopping one time to scrap down the sides. Once creamed add the sugar in a slow pour while mixing. Once again stop at least one time to scrap down sides. The butter sugar mixture will be fluffy when mixed properly. This will take about 3 minutes. Add the eggs one at a time making sure they are fully incorporated. Add the vanilla. Add the melted chocolate and mix until well incorporated, scraping down the sides when necessary.
Add the flour mixture and buttermilk alternately in approximately three additions, beginning and ending with the dry ingredients. Mix until just incorporated. Do not over mix.
Pour the batter into the prepared pan. Alternately, two 9" or 8" round cake pans* can be used. Bake for 35 to 40 minutes or until a toothpick inserted in the center come out clean.
Let the cakes cool completely before covering with frosting or icing.
Following the original recipe and figuring the flour-sugar-fat-liquid ratio and adjusting for the liquid/bulk differences that occur with many low carb ingredients, I was able to create a extremely close, still moist and delicious resemblance of the none low carb cake with a fourth of the carbs per serving! I ended up with a batter that left me a bit worrisome because of it's thickness and lack of spreading. I fought the urge to increase the liquid and cooked it. I was very glad I did because it was not in the least bit dry and had a great crumb that rivaled the original. Here is the recipe I used below.
Butter Chocolate Cake a la low carb
4 - 1oz chocolate baking squares
1/3 cup dark chocolate cocoa powder
1 cup water
1 cup butter
100g erythritol
100g coconut sugar
2 tsp stevia extract powder
4 large egg
1 tsp vanilla
165g carbalose
1 tsp vanilla
165g carbalose
55g soy powder
90g my own coconut flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
226ml half and half
1 TB vinegar
Preheat oven to 325 degrees. Line a half sheet with parchment paper and set to side. If you don't use parchment paper then prepare pan.
Chop the baking squares and place pieces into heat proof bowl along with cocoa. Pour boiling water over chocolate and stir until melted and smooth. Set this off to the side to let it cool.
In a separate bowl mix together the carbalose, soy powder, coconut flour, salt, baking powder, baking soda, and cinnamon. Sift all ingredients together as best as possible and set off to side. The more you are able to sift the more air is placed between particles and will allow the gases to raise the cake more.
Stir the vinegar into the half and half mixture and set to the side. It will start to thicken and or curdle but don't worry.
In the bowl of your mixer, cream the butter, stopping one time to scrap down the sides. Once creamed add the sugar in a slow pour while mixing. Once again stop at least one time to scrap down sides. The butter sugar mixture will not be fluffy like when mixing regular cane sugar. Make sure butter and sugars are mixed well but not too much. It should take about 3 minutes. Add the eggs one at a time making sure they are fully incorporated. Add the vanilla. Add the cooled melted chocolate and mix until well incorporated, scraping down the sides when necessary.
Add the flour mixture and milk alternately in approximately three additions, beginning and ending with the dry ingredients. Mix until just incorporated. Do not over mix.
Place the batter in the pan and spread it as evenly as possible to the edges. Alternately, two 9" round cake pans* can be used. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
This low carb chocolate cake will easily serve 24 at 7.2g net carbs per serving. As shown in the picture LC caramel coconut layer (inspired by All Day I Dream About Food) and the LC ganache topping it comes out to 13.75g net carbs per serving.
*In case you haven't learned this neat little trick for cooking a level cake, for any pan I use that has depth, I cut strips of an old towel to match the pans depth, then trim the length to wrap around the outside plus a few inches so I can pinch the ends together with binder clips
. When I prepare the pans I saturate the strips with water and wrap the outside of the pans and clip into place. When ready to bake, place the batter filled pans into the oven with the wet strips. The wet strips slow the cooking on the outside of the pan allowing the cake to cook with a nice level top. No trimming off the hump in the middle or having sloping sides when creating your works of art. You can buy kits online that do the same but my way works great and it costs a fraction. Besides I use binder clips for closing packages, sealing off parchment boats and various other items in the kitchen. You can order a gross from Amazon for about $6.00 and if you are a prime member, shipping doesn't even cost and you'll get them in about two days.
Chop the baking squares and place pieces into heat proof bowl along with cocoa. Pour boiling water over chocolate and stir until melted and smooth. Set this off to the side to let it cool.
In a separate bowl mix together the carbalose, soy powder, coconut flour, salt, baking powder, baking soda, and cinnamon. Sift all ingredients together as best as possible and set off to side. The more you are able to sift the more air is placed between particles and will allow the gases to raise the cake more.
Stir the vinegar into the half and half mixture and set to the side. It will start to thicken and or curdle but don't worry.
In the bowl of your mixer, cream the butter, stopping one time to scrap down the sides. Once creamed add the sugar in a slow pour while mixing. Once again stop at least one time to scrap down sides. The butter sugar mixture will not be fluffy like when mixing regular cane sugar. Make sure butter and sugars are mixed well but not too much. It should take about 3 minutes. Add the eggs one at a time making sure they are fully incorporated. Add the vanilla. Add the cooled melted chocolate and mix until well incorporated, scraping down the sides when necessary.
Add the flour mixture and milk alternately in approximately three additions, beginning and ending with the dry ingredients. Mix until just incorporated. Do not over mix.
Place the batter in the pan and spread it as evenly as possible to the edges. Alternately, two 9" round cake pans* can be used. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
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| Caramel Coconut and Ganache icings all low carb |
This low carb chocolate cake will easily serve 24 at 7.2g net carbs per serving. As shown in the picture LC caramel coconut layer (inspired by All Day I Dream About Food) and the LC ganache topping it comes out to 13.75g net carbs per serving.
*In case you haven't learned this neat little trick for cooking a level cake, for any pan I use that has depth, I cut strips of an old towel to match the pans depth, then trim the length to wrap around the outside plus a few inches so I can pinch the ends together with binder clips
. When I prepare the pans I saturate the strips with water and wrap the outside of the pans and clip into place. When ready to bake, place the batter filled pans into the oven with the wet strips. The wet strips slow the cooking on the outside of the pan allowing the cake to cook with a nice level top. No trimming off the hump in the middle or having sloping sides when creating your works of art. You can buy kits online that do the same but my way works great and it costs a fraction. Besides I use binder clips for closing packages, sealing off parchment boats and various other items in the kitchen. You can order a gross from Amazon for about $6.00 and if you are a prime member, shipping doesn't even cost and you'll get them in about two days.
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