Chocolate Cake with Buttercream
This decadent chocolate cake is soft, moist and so delicious. It actually tastes like the real deal as I have tested on carb eaters, and they couldn't tell the difference.
DIRECTIONS FOR CAKE
1. For best results, weigh the ingredients with a digital scale
2. Pre heat oven at 338F or 170C.
3. In a bowl, mix all dry ingredients until well combined
4. Add the wet ingredients and mix until thick and smooth.
5. Pour batter into a 12x12" square pan lined with parchment paper and spread evenly.
6. Bake for 20 mins or until a wooden skewer comes out clean.
7. Cool cake completely. Meanwhile, prepare the buttercream frosting.
DIRECTIONS FOR BUTTERCREAM FROSTING
1. In a bowl, beat the butter with a handheld mixer until the color turns lighter.
2. Add the powdered sweetener and cocoa powder and whisk until well combined, smooth and creamy.
3. Add the whipping cream, salt and whisk until well combined and smooth.
DIRECTIONS FOR ASSEMBLING CAKE
1. Cut the cake into half. Gently place half the cake on a tray.
2. Spoon half the cream on top of the cake and spread evenly.
3. Stack the other half of cake on top.
4. Spoon balance of cream on top and spread evenly.
5. Cut the cake to your preferred size. In the video, I cut into 10 big squares, but you could cut into smaller squares to reduce carb content.
6. Top each square of cake with a whole strawberry.
[Total servings = 10]
NUTRITION INFO PER SERVING
Total carb = 6.6 g
Dietary fiber = 2.9 g
Net carb = 3.7 g
Calories = 229
Total fat = 21.9 g
Protein = 5.7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
