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FatimaKhalife Posted on This chocolate cake recipe makes a 3 layer cake, if you wish for a smaller cake, divide the recipe in half.
You can add to the filling chopped hazelnuts, or any nut or berry you like. In this recipe I added chopped strawberries.
For the buttercream filling, is it very important that the ingredients are at room temperature.
This chocolate cake recipe makes a 3 layer cake, if you wish for a smaller cake, divide the recipe in half.
You can add to the filling chopped hazelnuts, or any nut or berry you like. In this recipe I added chopped strawberries.
For the buttercream filling, is it very important that the ingredients are at room temperature.
Ingredients:
Chocolate cake - 3 layers
2 cups almond flour
1 cup cocoa powder
1 cup xylitol
3 tsp baking powder
6 Eggs
2 tsp vanilla extract
1 ⅓ cups heavy cream
170 g unsalted butter
Buttercream Filling
230 g unsalted butter (at room temperature)
230 g cream cheese (at room temperature)
½ cup powdered xylitol
2 tsp vanilla extract
Chocolate Ganache
100 g dark chocolate
½ cup heavy cream
3 tbsp unsalted butter
3 tbsp powdered xylitol
Directions:
For the chocolate cake
1
Preheat oven to 175C/350F.
2
In a bowl, combine almond flour, cocoa powder, xylitol and baking powder.
3
If your ingredients are grainy, pulse them in a coffee grinder until they are smooth (optional).
4
Add the vanilla extract, eggs, and heavy cream. Mix well.
5
Add the melted butter and combine.
6
Divide the mixture into the baking pans.
7
Put on the second oven rack from below, and make sure there is no heat coming directly from above.
8
Bake for 20 minutes, you know it is done when a toothpick is inserted and comes out clean.
9
Allow the cakes to cool in their tray, for best results (to avoid cracking), allow to cool overnight in the fridge.
Buttercream Filling
10
Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
11
Add the sweetener, starting with the lower amount, and continue to beat until pale and fluffy (6-8 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
Chocolate ganache
12
Crack the dark chocolate bar. Melt it over a double boiler
13
Add butter, melt
14
Add the heavy cream and xylitol and mix well until smooth.
15
Allow to cool before adding to the cake
Assembly
16
Add the first layer of the cake, top with buttercream filling and your choice nuts or berries. Repeat and decorate the cake with the ganache and to your liking.
Ingredients
Chocolate cake - 3 layers
2 cups almond flour
1 cup cocoa powder
1 cup xylitol
3 tsp baking powder
6 Eggs
2 tsp vanilla extract
1 ⅓ cups heavy cream
170 g unsalted butter
Buttercream Filling
230 g unsalted butter (at room temperature)
230 g cream cheese (at room temperature)
½ cup powdered xylitol
2 tsp vanilla extract
Chocolate Ganache
100 g dark chocolate
½ cup heavy cream
3 tbsp unsalted butter
3 tbsp powdered xylitol
Directions
For the chocolate cake
1
Preheat oven to 175C/350F.
2
In a bowl, combine almond flour, cocoa powder, xylitol and baking powder.
3
If your ingredients are grainy, pulse them in a coffee grinder until they are smooth (optional).
4
Add the vanilla extract, eggs, and heavy cream. Mix well.
5
Add the melted butter and combine.
6
Divide the mixture into the baking pans.
7
Put on the second oven rack from below, and make sure there is no heat coming directly from above.
8
Bake for 20 minutes, you know it is done when a toothpick is inserted and comes out clean.
9
Allow the cakes to cool in their tray, for best results (to avoid cracking), allow to cool overnight in the fridge.
Buttercream Filling
10
Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
11
Add the sweetener, starting with the lower amount, and continue to beat until pale and fluffy (6-8 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
Chocolate ganache
12
Crack the dark chocolate bar. Melt it over a double boiler
13
Add butter, melt
14
Add the heavy cream and xylitol and mix well until smooth.
15
Allow to cool before adding to the cake
Assembly
16
Add the first layer of the cake, top with buttercream filling and your choice nuts or berries. Repeat and decorate the cake with the ganache and to your liking.
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