My wedding cake was all chocolate similar to this one, chocolate sponge cake with chocolate cream frosting and chocolate ganache. Unforgettable. 😀

It was a high carb cake, and I’ve not had any chocolate layer cake since. 😀

 

This year I have taken Keto baking lessons from professional baker Maureen Tan (my sister-in-law) in Singapore, in preparation for my new book series ‘KETO SWEET’, coming next year!

Following the first book ‘KETO EAST’ features mainly Keto Asian cuisine, launching this winter, the second book ‘KETO WEST’ featuring western fare, in spring. Hopefully KETO SWEET will be ready in next summer!

This Chocolate Layer Cake is a delicious teaser for you. There are many more drooling recipes in the book to come. 😀

 

Let’s get started!

This Keto cake has three parts of preparation; the chocolate butter cream, the chocolate sponge cake and the chocolate ganache. It is tasty, satisfying and the best is, it has very low glucose impact on me.

Preparation time approximately 60 minutes (not including freezing the cake in between)

Yield: 6” dia, 12 slices.

Let’s start with preparing the butter cream.

This recipe portion is slightly more than it needs to frost the whole cake. So you might have about 20-30% extra leftover depending how thick you frost the cake. It is better to have spare than not enough. And you can use the remaining for Low Carb Pan Cakes or Waffles. Yum!

Ingredients for chocolate butter cream:

200g (6 egg) egg white

100g xylitol sweetener

400g butter, cold slices

¼ teaspoon salt

1 tablespoon cocoa powder

Preparation:

1. In a heat proof bowl, add egg white, xylitol, and salt. Whisk them together.
2. Set the heat proof bowl on top of a small pot of boiling water, double boil the egg mixture by whisking continuously until the xylitol dissolved.
3. Pour the egg white mixture into the mixer bowl. Using the whisk attachment, mix until the mixture is a cool and stiff peak formed.
4. Prepare the butter by cutting into slices. When the egg white mixture formed a stiff peak, add butter slices into the mixture, one slice at a time. Add cocoa powder and continue to mix them together.
5. The finished texture should be smooth, silky and creamy, as thick as peanut butter texture. It is ready to be use as frosting for cakes.

 

Next, prepare the chocolate sponge cake.

Ingredients for chocolate sponge cake:

Ingredients:

4 eggs, separate yolk and white

4 tablespoons (60g) xylitol

110g almond flour

½ teaspoon baking powder

15g 100% cocoa powder

40g heavy cream

40g butter, melted

Preparation:

1. Heat the oven to 320F (160C) with convection mode, or 350F (175C) for regular oven without convection.
2. In a mixing bowl, add 4 egg whites and xylitol. Using the standing mixer with a whisk attachment to whisk until soft peak formed.
3. In the second bowl, whisk the wet ingredients, 4 egg yolks, heavy cream and butter until light and airy.
4. In the third bowl, sieve together the dry ingredients, almond flour, baking powder and cocoa powder. Fold the three ingredients together.
5. Line the bottom of the two 6 inches round cake pan with parchment paper. Pour the cake mixture into two pans equally. Lightly tap the pan on the counter to release the air bubbles in the cake mixture.
6. Bake the cake in the oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool down on the counter. Run a spatula along the side of the cake pan to release the cake from the pan.

 

Let’s prepare the next other ingredient.

Ingredients for chocolate ganache:

50g 99% dark chocolate

50g heavy cream

1 tablespoons xylitol

Preparation:

1. Double boil to melt the chocolate and xylitol until dissolved. Stir in heavy cream.

 

The FUN part! Putting it together

1. Add the chocolate butter cream into a piping bag.
2. Place a 8 inches round cake board on the turntable. Add a dollop of chocolate butter cream onto the center of the cake board and press lightly. Place the 1^st layer of the chocolate cake onto the center. This will help to prevent cake from sliding.
3. Pipe the chocolate butter cream onto the cake starting from the outer circumference of the cake working toward the center. When the cake is piped, add on the 2^nd layer of the cake and do the same.
4. When the cakes are layered and piped, continue to pipe the chocolate butter cream on the side of the layer cake, working from the bottom up covering the whole outer face of the cake.
5. Use the off set spatula to smooth out the top of the cake. Use a cake scraper, scrape the side of the cake to smoothen it.
6. Use the off set spatula to smooth out the rim of the cake by gently bringing in the cream towards the center.
7. Place the whole cake into the freezer for about 3 hours or over night until the chocolate butter cream hardens.
8. Drizzle the chocolate ganache over the cake starting from the edge of the cake and let it cascade onto the side of the cake, and than fill the center. Smooth the top of the ganache with the off set spatula.
9. Place the cake in the refrigerator until is ready to serve.

You can decorate the cake the way you wish with piped butter cream flowers, sprinkle crush almond on top or just serve it as it is.

 

Watch how I put the cake together on YouTube.

 

Nutrition fact:

Total 12 slices. Each slice contains 6.5g total carb, 6g net carb, 6.7g protein and 33g fat.

 

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