Chocolate crème de la crème cake

Recipe from: 16 February 2015
recipes, LCHF, banting, bake

Ingredients 20
Servings 12
Time 00:15

Ingredients

  • CAKE:
  • 2
    cup
    nut flour (or pumpkin seed meal)
  • 1
    cup
    fine desiccated coconut
  • 2
    Tbs
    baking powder
  • 6
    Tbs
    cocoa powder
  • 1
    cup
    butter, at room temperature
  • 6
    Tbs
    xylitol
  • 2
    tsp
    vanilla extract
  • 1
    cup
    full-cream milk
  • 6
    free-range eggs
  • MOUSSE FILLING:
  • 1
    cup
    fresh cream
  • 2
    Tbs
    cocoa powder
  • 1/2
    Tbs
    xylitol
  • CHOCOLATE GANACHE:
  • 1
    cup
    fresh cream
  • 3–4 Tbsp cocoa powder
  • 2
    Tbs
    butter
  • 1
    Tbs
    xylitol
  • 1
    handful
    macadamia nuts (optional)
 

Method

00:20
 

Preheat the oven to 180 °C.

For the cake, mix the flour, coconut, baking powder and cocoa powder together in a mixing bowl.
In a separate bowl, cream the butter and xylitol together. Add the vanilla, milk and eggs and mix well. Add the wet ingredients to the dry ingredients and mix well.

Divide the batter evenly between 2 x 23-cm-diameter cake pans.
Bake for 15–20 minutes until the cake is spongy and set. Test with a knife. Turn out the cakes onto a wire rack to cool completely.

For the mousse filling, whisk all the ingredients together until it resembles whipped cream. Once the cakes have cooled, sandwich them together with the mousse.

For the topping, place the cream, cocoa powder, butter and xylitol in a small saucepan on medium heat and stir until it has a thicker, glossy consistency. Remove from heat and stir in the nuts. Leave to cool for a minute and then pour over the top layer of the cake.

Yields 12 servings at 10 g carbs per serving.

Note: If you want to make a single layer cake, use half the ingredients for the batter.Recipe reprinted with permission of Low Carb is Lekker by Inè Reynierse (Struik Lifestyle).
 
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Read more on: bake  |  lchf  |  banting  |  recipes
 

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