Tuesday, December 3, 2019

CHOCOLATE BUNDT CAKE WITH GANACHE FROSTING











CHOCOLATE BUNDT CAKE WITH GANACHE FROSTING

This is a beautiful cake.  It has a lovely texture chilled in the refrigerator.  My husband loves to cut slivers.  It goes a long way and helps soothe chocolate cravings beautifully.  It is also a wonderful special-occasion cake. Look into Choc Zero® Chocolate Chips – they don’t have any sugar alcohols.

NOTE:  You can skip using chocolate chips at all in this recipe (as in for the frosting) - simply use the really decadent condensed milk cocoa frosting alternative.

1 cup coffee (250 mL)
1 cup unsalted butter (250 mL)
1/2 cup cocoa (125 mL)
Liquid sweetener  (sucralose or stevia) to equal 13/4 cups (425 mL)
  sugar
1/2 cup erythritol, OR (125 mL)
  1/4 cup xylitol (60 mL)
2 tsp baking powder (10 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt, optional (0.5 mL)
3 eggs
1/2 cup sour cream (126 mL)
1 tbsp vanilla extract (15 mL)

  New Choc Zero chocolate chips (no sugar alcohols) OR
  Bake Believe sugar-free chocolate chips (erythritol and inulin)*
1/2 cup heavy cream (125 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
Sliced almonds, for ganish

Preheat the oven to 350°F (180°C).  Pour some light-tasting olive oil into a nonstick bundt pan.  Using a paper towel make sure the oil is liberally distributed all over inside the bundt pan to prevent the cake from sticking to the pan after it is baked.

In saucepan, pour coffee and add butter and cocoa.  Whisk occasionally until the butter melts and whisk in the liquid sweetener and erythritol, OR xylitol until the erythritol, OR xylitol dissolves.

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt (if using). Whisk the dry ingredients until well-combined.  In small bowl, beat eggs with fork and stir in sour cream and vanilla extract.  Add egg mixture as well as chocolate mixture to a well in center of dry ingredients.  Whisk all until the cake batter is nice and smooth.  Pour the batter into the prepared bundt pan.  Bake 35 to 40 minutes, or until a dinner knife inserted in cake comes out clean.  Using an offset plastic spatula or something similar, loosen the edges of the cake and even the center bit.  Allow to cool 20 minutes.  Place upside down on plate you intend to use to display the cake using your hands to support cake as it releases.  Garnish with Ganache Frosting and some sliced almonds to make it look pretty.

Ganache Frosting OR Alternative:  In saucepan, melt chocolate chips and heavy cream together and stir in liquid sweetener.  Whisk the mixture from the start to prevent burning the chocolate and make sure the burned is on a medium low heat.

Helpful Hints:  Xylitol is deadly for dogs.  You can substitute some Baker’s® chocolate for some of the chocolate chips {1 cup (350 mL) chocolate chips = 6 oz (90 g)}, but you will need to sweeten accordingly, to taste.  I made the cake without any salt, but I could not help wondering if a titch of salt was necessary.  Bake Believe® is made using inulin and erythritol - this product may still cause intestinal discomfort for some people.  Safest bet is Choc Zero® products using monk fruit.

Yield:  16 servings
1 serving
272.3 calories
5.3 g protein
23.1 g fat
1.3 g fiber
5.1 g net carbs 

🥰KINDLE Introductory Price-Offer🤓Amazon KINDLES of ALL of our Newest editions are only $4.99 (as low as FREE with Kindle-Unlimited) Get all our Books at the best prices here==> AmongFriends.us/Sale (Plus now get Kindles of All our books😋) VOL. 5 is new and revised.

YUMMLY Button

Yum