Ingredients
Cake
- 150 Grams almond flour
- ½ Cup cocoa powder
- 3 Large eggs
- ½ Cup erythritol or any keto approved sweetener
- 1 Cup buttermilk
- 1 Cup strong brewed coffee, cooled.
- ¾ Cup olive oil
- 1 Teaspoon baking soda
- ½ Teaspoon baking powder
- 1 Teaspoon salt
- 1 Teaspoon vanilla
- 8 Squared unsweetened chocolate squares melted and cooled slightly.
Butter Cream Frosting
- 40 grams erythritol
- 3 Tablespoon cocoa powder
- 1 Teaspoon vanilla
- 1/ cup softened butter
Filling (optional)
- ½ cup whipped cream.
- 1 Teaspoon vanilla
- 2 Tablespoon powdered erythritol or swerve confectionary icing sugar
- Food colouring
Method
- Preheat oven at 250 degrees Celsius, lightly grease sides and bottom of a small pan, cut out parchment paper to fit bottom and sides of pan, lightly grease paper and set aside.
- In a bowl, mix almond flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl mix eggs until it thickens slightly and are lemon coloured. Add coffee, vanilla, butter milk and melted chocolate. Mix on low speed until well blended.
- Gradually add dry ingredients to wet ingredients until smooth, put batter in a pan.
- Bake for 25- 30 mins, cool in pan for 10 mins.
- Remove cake from pan, peel off paper.
- Slice off top of cake and turnover on a cake stand, slice cake evenly to make three equal layers.
- For filling: Beat whipping cream and vanilla, add food colour, gradually add powder erythritol until soft peaks form. Refrigerate filling until desired consistency.
- For frosting: whisk erythritol, butter and cocoa and vanilla until completely smooth.
- Spread filling on first layer add another layer and add filling on second layer. Place final layer on top.
- Add frosting on the top and sides of cake. Decorate cake as desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.
Notes:
Blend almond flour and sieve for a finer consistency;
Use half and half instead of buttermilk or add 2 Tablespoon white vinegar or lemon juice to room temperature heavy cream let it sit for 5-10 minutes;
You can make powdered erythritol by blending it until smooth;
Do not leave filling in the fridge for too long, it will get too firm, or you will not be able to spread it.
