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Tuesday, February 9, 2010


This beautiful, layered cake rises very high and tastes like the real thing. Make this cake for you and your sweetheart as a sweet ending to a perfect meal and a lovely day. This recipe is in Low-Carbing Among Friends, Volume 1.  Cake always looks tricky or difficult...but really it is just as easy as making muffins!  Seriously.  Just that much more impressive than muffins though!

Yet another GREAT recipe for CHOCOLATE CAKE - CLICK HERE!

23/cups Gluten-Free Bake Mix 1 (675 mL)  (Click for bake mix recipe)  OR If you like, use
  Gluten-Free Bake Mix 2 (use 1 1/2 tsp gelatin added to wet ingredients - easy!)
Liquid sweetener (sucralose or stevia) to equal  3/4 cup sugar (175 mL)
1/cup Dutch cocoa (75 mL)
2 tsp baking soda (10 mL)
1/tsp salt (2 mL)
6 eggs
3/cup sour cream (175 mL)
1/2 cup granulated erythritol (125 mL) - Don't worry - no cooling effect - cocoa takes care of that!
2/cup light-tasting olive oil (150 mL)
1/cup Da Vinci® Sugar Free (60 mL)
  Chocolate Syrup, OR any low-carb pancake syrup (OR just use water, flavoring and extra sweetener!)
2 tsp vanilla extract (10 mL)
Ganache Frosting, BELOW  

Preheat oven to 350°F (180°C).  In large bowl, combine Gluten-Free Bake Mix,  liquid sweetener, Dutch cocoa, baking soda and salt.  Stir to combine well. In food processor or in bowl with electric mixer, add eggs, sour cream, erythritol, olive oil, Da Vinci® Sugar Free Syrup, OR low-carb pancake syrup and vanilla extract.  Beat on low speed until well combined.  Add dry ingredients, processing one minute or so until it thickens, scraping the sides once.

Spread batter evenly in two greased and “floured” (use tiny sprinkle of bake mix) 7-inch (18 cm) heart-shaped nonstick cake pans or 2, 8-inch (20 cm) nonstick cake pans. Bake in oven 25 to 30 minutes.  Test cake with cake tester in center of one cake after 25 minutes and check every 2 minutes thereafter, until tester comes out clean.  Cool 10 minutes in pans on wire rack.  Carefully run a knife around edges and lift underneath with a thin, flat spatula.  Invert cakes, supporting with your hands onto cake rack and cool.  Turn one layer of cake on its topside, so that the two flat sides meet in the middle.  Frost when cooled with Ganache Frosting (below), OR frosting of choice (see my blog for ideas).  If desired, place a heart-shaped patch of Crème Fraiche, page 52 on top of cake over chocolate frosting and garnish with 1 or 2 red candied cherries cut into tiny pieces for color.   Sprinkle with unsweetened, grated chocolate.  If desired, double the frosting recipe to have a really generous amount and use the rest as a treat to eat by the spoonful (it’s that tasty!) whenever.  The frosting freezes well. 

Helpful Hints:  This cake recipe can be used to make cupcakes instead.

Yield: 12/16 servings
1 serving without frosting
287.5/215.6 calories
8.2/6.1 g protein
24.9/18.7 g fat
6.5/4.9 g net carbs

This sauce and frosting is beyond delicious!

1 cup sugarless chocolate chips (250 mL)
  (sweetened), OR 6 oz of your favorite low-carb chocolate bar! (180 g)
1 can Thick Cream, (170 mL)
  Carnation® (25% M.F.)
1 tbsp Da Vinci® Sugar Free (15 mL), OR water and extract flavoring
  Kahuli Caffe, OR B-52 Syrup (optional) 

In double boiler, melt chocolate with cream.  Stir to combine well.  Stir in Da Vinci® Sugar Free Kahuli Caffe or B-52 Syrup, if using.  *If using as a frosting, refrigerate or briefly freeze sauce, until it has a firmer consistency and spreads easily.

Helpful Hints:  Use warm chocolate sauce for dipping fruits or as a topping for ice cream.  This would make an awesome topping for a cheesecake or pour over a crust and then add a pie or cheesecake filling.

Use this thick sauce as a delicious, decadent drizzle over plain cakes or any other dessert that it would compliment.

Use this sauce as a frosting for brownies or cakes.  It is also great for frosting cookies. Use as the basis of chocolate truffles as this sauce is similar to ganache (a smooth mixture of chocolate and cream).

Yield:  1 cup (250 mL)
1 tbsp (15 mL) per serving
74.2 calories
0.7 g protein
5.3 g fat
0.9 g net carbs

Variation:  French Silk Pie:  For a really decadent, famous pie, double recipe and pour over a low-carb crust and let set 24 hours in refrigerator. For a firmer pie, drain cream first over a colander and add extra drained cream from another can to make up for lost volume. 
Yield: 10/12 servings. (350.2/291.9 calories, 6.5/5.4 g protein, 24.0/22.5 g fat, 4.4/3.7 g net carbs)

Helpful Hints:  *The frosting is a little sparse for a double-layered cake; however, with a filling for the middle of the cake, such as custard, apricot fruit spread or cream whipped with cocoa and sweetener, it is then substantial and able to frost the entire cake comfortably.  Otherwise double the recipe!

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 


Jennifer said...

Mary, your comment went under the wrong post (easy to do, so don't worry), so I'll post it here:

I realize that this is a two-layer cake ... but I don't have a lovely heart shaped baking pan. I was thinking, however, that this recipe might make awesome cupcakes.

Could I expect them to rise nicely as well? And would the recipe make 12 or 24 cupcakes? Could I freeze them if I didn't ice them?

Thanks so much for these recipes ... and I'm dying to try this one.


Jennifer said...

I think you would get 12 to 16 cupcakes. I suspect they will rise nicely. Yes, you can freeze them.

This cake will also work in 2 round cake pans or you can halve the recipe and use one cake pan.

Please see the note in the post that I added about the sweetness of this cake.

So nice to have you visit, Mary. Have a lovely day and hope you like the cupcakes if you do try it.

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Kate@Diethood said...

That is one high, delicious cake!! I'm especially lovin' that frosting! :)

Jennifer said...

Kate, thanks - you are right the frosting is yummy!

xanax said...

My how times have changed.

Julie said...

This cake is wonderful, perfectly sweet and has a great texture (not too dense like many low carb baked goods). I made this as a bundt cake because I didn't have two round cake pans or a heart-shaped pan. I frosted it with your Creamy Vanilla frosting with the confectioner's sugar substitute. It is yummy! My husband has eaten two pieces already today and that tells you something, because he always complains that low carb cakes and cookies are too "diet" tasting!

Jennifer said...

Yay - it passed the husband test. It takes a while to get used to low-carb baking, etc. but after a while the other stuff sometimes tastes weird. I had a store-bought packaged chocolate chip cookie the other day (son brought a package in) and it tasted awful!!