Low Carb Rich Chocolate Cake Recipes

LOW CARB SUGAR FREE CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
• Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
• Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
• Allow to fully cool.
• Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
• Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
• Stir with a spatula until melted. If your ganache splits, don't panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
• Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.

LOW CARB RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 375*.
• Grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper.
• Microwave chocolate and butter on high one minute at a time until melted.
• Whisk until smooth, then add vanilla, and set aside to cool for a few minutes.
• Add eggs, one at a time and beat well.
• Add splenda, incorporating until melted in.
• Sift in cocoa powder and mix lightly.
• Pour batter into prepared pan and bake in the center of the oven for 20 minutes unil a light crust is formed around the edges.
• Cool on rack for 5 minutes.
• Losen cake around the edges with a knife and invert on serving plate.
• Cool completely before serving.
• Can top with powdered splenda or whipped cream.