This cake has got some serious chocolate going on - chocolate cake, chocolate mousse AND chocolate ganache. It's a crowd pleaser for sure. We've made this cake several different ways and sizes, scroll down for decorating and filling options. Enjoy!
Chocolate Cake
1/2c butter, softened
1c sweetener of your choice (we use powdered Swerve)
3 eggs
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c sour cream
1/2c coffee or almond milk, room temp
1/2c cocoa powder (we use Hershey's)
1/4c fine coconut flour (we use Republic of Coconut)
1 3/4c fine almond flour
1 1/2 tsp baking powder
1. Preheat oven to 350°. In a large mixing bowl, cream together butter and sweetener.
2. Add remaining wet ingredients and blend.
3. Add dry ingredients and mix until thoroughly combined.
4. Pour into greased baking pans (we use three 6” rounds but you could also use two 8" rounds for a more traditional layer cake). Bake for 12-15 minutes or until toothpick comes out clean, baking times will vary depending on the size of your baking dish. Be careful not to over bake.
5. Cool completely before assembling.
Scroll down for decorating and filling options.
Chocolate Mousse
Whip cream until soft peaks form. Add remaining ingredients and whip until stiff peaks form. This is more than enough to fill between the three layers of cake, however, if you want to completely cover the sides and top of the cake double the recipe.
Ganache
1/3c sugar free chocolate bar or chips (we use Lily's Original bar or milk chips)
1/3c heavy whipping cream
On low heat or in a double boiler, heat cream but do not boil. Remove from heat. Add the chocolate and let it stand for one minute. Blend until smooth and shiny. Immediately pour over top of cake and spread out evenly. Serves 8-10.
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