Diabetic Chocolate Cake with Diabetic Ganache
Calories: 30
Adjust Servings Here: 9 servings
Description
This Diabetic Chocolate Cake recipe is a chocolate lovers dream with it's rich sweet delicious and moist cake loaded with a rich creamy chocolate frosting. There are very simple ingredients and very little effort involved to make this cake more often than you plan.
Ingredients
For the diabetic cake
- 1¼ cup (220 g) Diabetic chocolate chopped
- ½ cup (113 g) Unsalted butter
- 4 large Eggs
- ½ cup (43 g) Cocoa powder
- 1 cup (112 g) Almond meal
- ½ cup (100 g) Splenda (or to taste)
- 1 tsp Vanilla extract
- ½ tsp Baking powder
- Pinch Salt
Diabetic chocolate ganache
- 1 cup (175 g) Diabetic chocolate chopped
- 1 cup (238 g) Heavy cream
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F /175°C / Gas Mark 4 and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- In a heatproof bowl, melt the diabetic chocolate and butter together. You can do this in the microwave or using a double boiler. Set aside to cool slightly.1¼ cup Diabetic chocolate, ½ cup Unsalted butter
- Whisk the eggs, Splenda, and vanilla extract together in a separate bowl until well combined. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly, until smooth.4 large Eggs, ½ cup Splenda, 1 tsp Vanilla extract
- Sift in the cocoa powder, almond meal, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.½ cup Cocoa powder, 1 cup Almond meal, 1/2 tsp Baking powder, Pinch Salt
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Ganache - Heat the heavy cream in a saucepan over medium heat for the ganache until it begins to simmer. Remove from heat and add the diabetic chocolate. Let it sit for 1-2 minutes, then stir until smooth. Stir in the vanilla extract.1 cup Diabetic chocolate, 1 cup Heavy cream, 1 tsp Vanilla extract
- Let the ganache cool until it thickens slightly, then pour over the cooled cake. Spread the ganache evenly over the top and sides of the cake.
- Allow the ganache to set before serving. E
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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