0 0
Sugarfree Classic Chocolate Cake

Sugarfree Classic Chocolate Cake

Sugarfree classic chocolate cake

Features:

    Ingredients

    Directions

    Share

    Courtesy of www.natvia.com

    (Visited 153 times, 1 visits today)
    Step 1
    Mark as Complete

    Preheat oven to 170ºC. Prepare two 20cm cake pans, grease with butter or line with baking paper.

    Step 2
    Mark as Complete

    In a large bowl combine flour, Natvia, cocoa, baking powder, baking soda, and salt. You can use a hand mixer or a standing mixer, mix until well combined.

    Step 3
    Mark as Complete

    Follow by adding milk, vegetable oil, eggs, and vanilla and continue mixing on medium speed until well combined. Lower the speed and slowly add boiling water to the batter, mix until smooth and even. Continue mixing on high speed for about 1 minute afterwards to add air to the mix.

    Step 4
    Mark as Complete

    Transfer and spread evenly between the two cake pans. Bake for 30-35 minutes, until a skewer comes out clean.

    Step 5
    Mark as Complete

    Remove from the oven and cool for about 10 minutes on wire rack, afterwards remove the cake from the pan and cool completely.

    Step 6
    Mark as Complete

    To make the ganache start by heating the cream in a medium pan until it almost boils, add the Natvia and dark chocolate and lower the heat to low.

    Step 7
    Mark as Complete

    Stir the chocolate mixture until smooth and well combined. Cool for 30 minutes.

    Step 8
    Mark as Complete

    Assembly: Put a layer of ganache on the first cake, proceed by stacking the second cake on top. Make sure the cake and ganache have sufficiently cooled before.

    Step 9
    Mark as Complete

    Spread ganache evenly on the surface of the cake.

    Step 10
    Mark as Complete

    Optional, dust with cocoa powder or chocolate shavings. Enjoy the chocolate heaven!

    • 153 Views
    • Medium

    Share it on your social network:

    Or you can just copy and share this url

    Ingredients

    For the ganache/frosting:
    200 g sugar free dark chocolate chopped finely
    1 cup double cream
    2 tbsp Natvia

    Bookmark this recipe

    You need to login or register to bookmark/favorite this content.

    previous
    Vegan Apricot Granola Bars
    next
    Apricot Coconut Roll