Sugar-Free Chocolate Cake
Equipment
Ingredients
Cake Base
whole wheat flour (sifted)
200 g
unsweetened cocoa powder (sifted)
50 g
baking powder
10 g
baking soda
5 g
erythritol sweetener (granulated)
120 g
large eggs (room temperature)
3 pcs
almond milk (room temperature)
200 ml
olive oil
60 ml
vanilla extract
10 ml
Chocolate Filling
unsweetened cocoa powder (sifted)
30 g
erythritol sweetener (powdered)
80 g
unsalted butter (softened)
100 g
heavy cream (room temperature)
60 ml
Instructions
Preheat oven
Preheat oven to 180°C and prepare cake pan
Mix dry ingredients
Combine flour, cocoa powder, baking powder, baking soda, and sweetener in a large bowl
Mix wet ingredients
Whisk eggs, almond milk, olive oil, and vanilla extract until smooth
Combine batter
Gradually fold wet ingredients into dry mixture until just combined
Bake the cake
Pour batter into prepared pan and bake for 35-40 minutes
Cool the cake
Allow cake to cool in pan for 10 minutes, then transfer to wire rack
Prepare chocolate filling
Beat softened butter with powdered sweetener until fluffy, then add cocoa and cream
Assemble the cake
Spread chocolate filling over cooled cake layers
Original recipe
Storage
Store in airtight container. Chocolate filling may firm up in fridge - bring to room temperature before serving
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