Double Layer Chocolate Cake

This Double Layer Chocolate Cake is honestly the best low carb dessert I’ve made so far. I love chocolate cake but it’s definitely not my absolute favourite and I’ll always take a chilled dessert or cheesecake over a regular cake any day, even a chocolate one. Until I made this Double Layer Chocolate Cake that is!

I developed this recipe to make my birthday cake just recently and it is a variation of my White Cupcake recipe. The frosting also is a variation of my Caramel Buttercream and both recipes turned out brilliantly! This cake when baked just right is so beautifully moist, it’s one of the things I loved most about it. And the chocolate frosting goes so well with it rather than being too much chocolate.

This cake also looks very impressive and is great to bring out for parties! Being a double layer cake, the slices are fairly large, but to give yourself a smaller and less decadent treat, you can simply halve the recipe and bake this as a single layer instead of a double for a lighter treat and half the carbs and calories! The double layer really does look much more impressive though, which is what helps to make this cake a great party go to.

You can whip up this cake altogether in one bowl and divide between two cake pans, or halve the ingredients to make in two batches and bake one layer at a time. This is especially good if you only have one cake tin to use! I also like making it as two cakes rather than all in one bowl because you ensure that each of your two layers is going to be an equal size and shape.

The most important step of this cake is NOT to over bake! Over baking will easily give you a very dry cake. If you’re not sure, go towards leaving your cake slightly under baked rather than over, especially since your cake will continue to dry when you take it out of the oven and cool it down. I like to let these cool longer than usual in the tins before turning them out, since this also helps the cake to retain moisture. Moistness is everything with this cake! It is what will make your cake chocolate-y heaven!

Double Layer Chocolate Cake – Serves 12

4 cups almond meal

1 cup sweetener (I use Natvia)

8 tsp baking powder

1 cup cocoa powder

60g (4 tbsp) unsalted butter

1 1/3 cup unsweetened almond milk

4 eggs

2 tsp vanilla

Chocolate Frosting

250g unsalted butter, softened

2 tbsp unsweetened almond milk, warmed

8 tsp icing mix sweetener or powdered sweetener (I use Natvia)

8 tsp cocoa powder

Coconut oil spray for greasing

Preheat your oven to 160C fan forced. Conventional ovens may need to bake at 180C. Mix together dry cake ingredients in a large mixing bowl until well combined. Set aside.

Place your 60g butter in a microwave safe bowl and microwave for about 45 seconds or until half melted. Stir to finish melting. Add and whisk in your eggs one at a time. Make sure the butter is not too hot before you add in your eggs. Add in and whisk half your almond milk and then whisk in the remaining half. Whisk in vanilla.

Start stirring your dry cake ingredients at the centre and slowly pour in your wet ingredients as you’re stirring until you’ve poured them all in. Carefully mix together your wet and dry ingredients until well combined. You should have a consistency a little bit thicker than regular cake batter.

Line the bottom of 2 spring form or loose bottom small sponge cake tins with baking paper (I used 18cm tins) and grease with coconut oil spray or similar. Divide your cake mixture evenly between the two tins. Alternatively you can halve the ingredients and then mix these as two separate cakes. Bake at 160C for 20 minutes. Remove from oven and cover cakes with foil to prevent the tops from colouring too much and then bake for another 10 minutes. You want a skewer in the centre to come out not completely clean. There should be a little chocolate visible on the skewer.

Remove and make sure the cakes are loosened and aren’t sticking to the sides of the tins. If needed you can run a plastic knife around the edge of the cake layers. Allow to cool until the tins are no longer hot to the touch. Very carefully turn out onto a wire rack to finish cooling. The cakes should be very moist so handle them carefully so they don’t crumble or break.

To make the frosting, place softened butter in a mixing bowl and beat with electric beaters until pale and creamy. Scrape down the sides occasionally to make sure the butter is evenly beaten. Add warm unsweetened almond milk and beat in. Add icing mix sweetener or powdered sweetener, a teaspoon at a time, until all incorporated. Scrape down the sides if you need to. Repeat the process with the cocoa powder, also adding a teaspoon at a time.

Once the cake layers have completely cooled, frost the top and around the top edge of one cake layer with a thick layer of frosting and top with your second cake layer. Frost the top and sides of your Double Layer Chocolate Cake with the rest of your frosting. This cake is best served immediately, but if storing before serving or for storing leftovers, make sure the cake is covered tightly with plastic wrap or in an airtight container. Keeping the air away from the cake is crucial to keeping it moist, particularly after the cake has been cut.

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Nutritional Info:

Cals – 451.7

Fat – 42.9g

Protein – 12.8g

Total Carbs – 14.2g

Fibre – 7.1g

Sugars – 1.8g

Net Carbs – 7.1g

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13 thoughts on “Double Layer Chocolate Cake

    1. Almond flour is finer than almond meal, more expensive and the almond meal sometimes still has the skins on although mine doesn’t. The flour doesn’t have the skins. However they can be used interchangeably in nearly all recipes! Hope that helps!

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    1. Most definitely! I have done this myself and the full recipe should give you 24 cupcakes or you can halve it for 12 cupcakes. I also bake them for 5 minutes less than I do when making a full cake so they don’t dry out!

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