Description
This cake is a bomb! It is rich and moist and incredibly delicious. Despite the impression that it takes a lot of work to make it, it is really quick and can be eaten right away. It can be kept in the fridge, preferably in a container that keeps air out. It will help preserve the moisture and prevent it from drying out too quickly.
Servings
10 Servings
Ingredients
MOIST CHOCOLATE CAKE
Snack
Nutrition List [per serving]
Total Fat: 19.5g - Carbs: 9.5g - Added Sugar: 0g - Fiber: 5g - Protein: 6g - Net Carbs: 4.5g
Grade
2–5g Net Carbs
Total Time
70 Minutes
Preparation Time
70 Minutes
How To Make
Step #1: Prepare a 6-inch round baking pan. Line the bottom with parchment paper.
Step #2: Preheat the oven to 180°C [355°F].
Step #3: In a mixing bowl, add coconut flour, baking soda, baking powder, salt, erythritol, and cocoa powder. Mix until well combined.
Step #4: Next, add melted coconut oil, eggs, vanilla extract, and whipping cream. Mix well until incorporated.
Step #5: Pour the batter into the baking pan and bake for 35–40 minutes, or until the toothpick comes out clean.
Step #6: Once the cake is ready, take it out of the oven and let it cool down.
Step #7: To prepare the filling, take a saucepan and add whipping cream, cocoa powder, and sweeteners. Stir well until combined.
Step #8: Add water, if necessary. The consistency of the filling should be liquid.
Step #9: Place the saucepan on the stove over low-medium heat. Stir it until it starts to boil.
Step #10: Let it boil for 2 minutes and turn down the heat to low.
Step #11: After another 2 minutes, add butter and turn off the heat. Let the butter melt; stir well until incorporated. The filling should have thickened at this point. Step #12: Take out a strainer and strain the batter to avoid lumps.
Step #13: After the cake has cooled, take it out of the pan and cut it into two layers. Use part of the filling to spread it over the bottom layer of the cake.
Step #14: Use the rest of the batter to pour it over the whole cake; let it drip on the sides.