Hello friends and welcome back! I am very excited to share this cake with you today.
A few things to note about this recipe: I used erythritol as the sweetner and it worked beautifully. I imagine stevia, or swerve would be a great alternative sugar as well. This recipe uses almond flour, which makes it very delicate. The cake really took it’s time baking and needs to be covered for most of the baking process. I think using a 1:1 gluten free flour would be an awesome replacement for almond flour. This recipe fit perfectly in a 6″ cake pan. If you’re wanting a larger cake, I would double the recipe.
Death by Chocolate Cake: yeilds 6″ cake round
- 1 cup erythritol (or another sweetener you prefer)
- 1/2 cup salted butter, softened
- 1/2 cup dutch cocoa powder
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 2 eggs, at room temperature
- 1 tsp. baking powder
- 2 cups almond flour
- 1 cup almond milk
- In a stand mixer with the paddle attachment, cream together you butter and sugar.
- Turn the mixer off, add in the cocoa powder, vanilla and almond extract.
- Mix on low to incorporate, scraping down the sides of the bowl.
- Add each egg in one at a time, incorporating each egg fully.
- Turn the mixer off, add in the baking powder and almond flour.
- Mix on low speed and gradually add in the almond milk.
- Spray and line your desired baking pan with parchment paper, and bake at 350 for about an hour. Tip: Depending on your oven your cake might need longer. Set your timer for 35 minutes, check your cake, after 35 minutes cover your cake with foil for the remainder of the baking. Cake is done when a toothpick comes out with no batter on it.
Chocolate Cream Cheese Frosting:
- 8 oz. cream cheese, at room temperature
- 1/2 cup salted butter, at room temperature
- 3 tbsp. dutch cocoa powder
- 1/3 cup erythritol (or another sweetener you prefer)
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
- 2 tbsp. heavy cream
- In a stand mixer with the paddle attachment starting low then gradually increasing, cream together the cream cheese, butter and cocoa powder for about 3 minutes.
- Turn the mixer on low and slowly add in your sugar, scraping down the sides as needed.
- With the mixer on low, add in the vanilla, almond and heavy cream.
- Once incorporated, turn the mixer on medium speed to whip everything together. Give the bowl a nice scrape and mix more if needed.
- Set aside at room temperature until you’re ready to frost your cake.
Decorating the cake: You can decorate this cake however you’d like. I am going to share my process on how i decorated as shown in the pictures so you can create the same look if you chose!
- Once your cake has cooled completely, transfer cake to desired serving platter.
- Slice the ‘uneven’ cake top off, then slice the cake in half.
- Layer your cake with the chocolate cream cheese frosting on the bottom layer and in the center. Feel free to add in another component as well, toasted coconut, roasted nuts, a fruit compote of your choice- whatever you want!
- Place cake top back on, then frost the top, gradually working your way to the sides until the cake is covered with frosting.
- With an offset spatula, even out your frosting on the edges and top of your cake.
- In a piping bag with a Wilton #1B tip starting from the edges of the top layer, pipe along the edges working your way to the center to create a ‘rose’ look. Garnish with Maldon Sea Salt or Pink Himalayan salt (trust me). Garnish the edges with your second flavor if you have one.
- Take pictures, brag to your friends, slice & enjoy!
I promise you’re going to love this cake. Any way you make it- I can see it as a layer cake, cup cakes, bundt cake, sheet cake – whatever you are comfortable with. You won’t be disappointed. Let me explain why you need this cake in your life: #1- it’s a death by chocolate cake and we all know how much chocolate rules. #2- it’s sugar free, there is no “I just ate a giant piece of cake now I need a nap” aftermath. You feel so GOOD after eating this cake. #3- it’s gluten free! The cake is moist and decadent. The frosting is chocolate cream cheese, so there’s that. Honestly, this is one of my favorite cakes I’ve ever made.
I hope you’ve enjoyed this recipe! Share with a friend and let me know in the comments what you think! Cheer & happy baking friends!
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