Diabetic Chocolate Cake
When it comes to desserts especially my cakes I’m all for the real deal. My principal is there is nothing like the real thing.
So no low fat, no low sugar or any low for me. I’d rather eat one good slice of dessert than a couple of low on calorie stuff.
Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour.
- Some can eat flour while some say no sugar, no flour, because flour converts to sugar eventually.
- Some can eat a little bit of sugar but no flour.
- Some can have honey instead of sugar.
- Some preference of sugar substitute is sweet N low while some prefer nothing other than Splenda.
- Some prefer Agave syrup and nothing else.
Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it’s own additions so I don’t have to add much of sugar substitute. However, the quantity of chocolate used can raise the cost of the cake considerably.
Recipe – Diabetic Chocolate Cake
This recipe will make a single layer 8″ cake (about 1 1/2 to 2 inch high)
- 150 grams Diabetic Chocolate
- 200 grams / 1 cup minus 2 tbsp Butter (room temperature)
- 4 large Eggs
- 8 tbsp Milk
- 2 tbsp Coco Powder (unsweetened)
- 2 tsp of coffee dissolved in 2 tbsp of milk from the recipe (do not add additional milk)
- ¼ tsp salt
- 200 grams / 2 cups Cake flour or Almond Meal (see note)
- 1 baking powder
- 50 grams of Splenda or 2 tsp Sweet N Low
- Note: Almond meal is basically ground almonds. You could also use other nuts like Pecans. I have used Pecan in this recipe successfully.
- You could also use half flour and half ground nuts if you prefer.
- If you can't find almond meal - just grind the nuts in the food processor or grinder, with some of the sugar substitute or flour.Swift the ground mixture to ensure you have a flour consistency. Adding the sugar substitute or flour to the nuts will prevent the nuts from giving out oil and making it greasy.
- 200 grams / 8 oz Diabetic Chocolate
- 200 ml Sour Cream
- 50 grams / ¼ cup Butter.
- Melt chocolate in a microwave safe bowl or double boiler.
- Add in the butter. The heat in the chocolate is usually enough to melt the butter if not just place in microwave for 10 secs or so.
- Let the chocolate cool to room temperature, and add the sour cream. Mix well.
- You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm.
- Once firm, just give it a stir with a spatula and spread on the cake. Decorate was desired.
- Preheat the oven to 180 C / 340 F
- Grease and Pan your pans for baking.
- Have all the ingredients ready at room temperature.
- Swift the flour, baking powder and coco powder in a bowl.
- Break the eggs in an electric mixture, add salt, after about 3 minutes add in the sugar substitute and beat with whisk attachment until light and fluffy.
- Melt the butter and Chocolate in a microwave safe bowl or in a double boiler. Set aside to cool.
- Once cooled, add in the milk and coffee if using.
- Followed by the flour mixture.
- Whisk the eggs until light and fluffy.
- Add the egg mixture to the chocolate mixture in three batches. Use a whisk to mix in the first batch then switch to a spatula and fold in the next two batches.
- Your batter is ready.
- Pour equally into your prepared baking pan
- Baked for about 30 to 40 minutes until the skewer inserted in the center comes out clean. Start checking after 30 minutes because over baking will dry out your cake.
- Once baked cool in the pan for 10 mins then remove from pan and cool completely before decorating.
- Recipe - Diabetic Chocolate Frosting
This is the single 8″ cake made with flour and Sweet N Low
Here the frosting has been stirred with a whisk until light and fluffy.
Here’s the batter
Here’s the frosting
I hope you enjoy this recipe. Feel free to send me your feedback.