Double Layer Chocolate Cake
A two layer chocolate cake with chocolate frosting that tastes just as good as a bakery cake but is completely grain free and sugar free.
Servings 12
Calories 451.7kcal
Ingredients
- 4 cups almond meal
- 1 cup sweetener
- 8 tsp baking powder
- 1 cup cocoa powder
- 60 g unsalted butter
- 1 1/3 cup unsweetened almond milk
- 4 eggs
- 2 tsp vanilla
- coconut oil spray for greasing
Chocolate Frosting
Instructions
- 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.
Notes
Net Carbs - 7.1g
Our Australian readers can get the Sukrin sweeteners from Australia's Sukrin Distributor
This can be made as a single layer cake by just halving the recipe and nutritional information.
Nutrition
Calories: 451.7kcal | Carbohydrates: 14.2g | Protein: 12.8g | Fat: 42.9g | Fiber: 7.1g | Sugar: 1.8g