CHOCOLATE BUNDT CAKE WITH GANACHE FROSTING
This is a beautiful cake.
It has a lovely texture chilled in the refrigerator. My husband loves to cut slivers. It goes a long way and helps soothe chocolate
cravings beautifully. It is also a
wonderful special-occasion cake. Look into Choc Zero® Chocolate Chips – they don’t have any sugar
alcohols.
NOTE: You can skip using chocolate chips at all in this recipe - simply use the really decadent condensed milk cocoa frosting alternative.
NOTE: You can skip using chocolate chips at all in this recipe - simply use the really decadent condensed milk cocoa frosting alternative.
1 cup coffee (250 mL)
1 cup unsalted butter (250 mL)
1/2 cup cocoa (125 mL)
sugar
1/2 cup granulated sweetener, OR (125 mL)
1/4
cup xylitol (60 mL)
21/2 cups Gluten-Free Bake Mix 2, OR (625 mL)
Keto Gluten-Free Bake Mix
Keto Gluten-Free Bake Mix
2 tsp baking powder (10 mL)
1/4 tsp baking
soda (1 mL)
1/8 tsp salt,
optional (0.5 mL)
3 eggs
1/2 cup sour cream (126 mL)
1 tbsp vanilla extract (15 mL)
Ganache Frosting OR use this delicious condensed milk cocoa frosting
1 cup sugar-free chocolate chips, OR this one (250 mL)
1 cup sugar-free chocolate chips, OR this one (250 mL)
1/2 cup heavy cream (125 mL)
Liquid sweetener to equal 1/4 cup
sugar (60 mL)
Sliced almonds, for ganish
Preheat
the oven to 350°F (180°C). Pour some
light-tasting olive oil into a nonstick bundt pan. Using a paper towel make sure the oil is
liberally distributed all over inside the bundt pan to prevent the cake from sticking to the pan after it is baked.
In
saucepan, pour coffee and add butter and cocoa.
Whisk occasionally until the butter melts and whisk in the liquid
sweetener and granulated sweetener, OR xylitol until the sweetener, OR xylitol
dissolves.
In
medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking
soda and salt (if using). Whisk the dry ingredients until well-combined. In small bowl, beat eggs with fork and stir
in sour cream and vanilla extract. Add egg
mixture as well as chocolate mixture to a well in center of dry
ingredients. Whisk all until the cake
batter is nice and smooth. Pour the
batter into the prepared bundt pan. Bake
35 to 40 minutes, or until a dinner knife inserted in cake comes out clean. Using an offset plastic spatula or something
similar, loosen the edges of the cake and even the center bit. Allow to cool 20 minutes. Place upside down on plate you intend to use
to display the cake using your hands to support cake as it releases. Garnish with Ganache Frosting and some sliced
almonds to make it look pretty.
Ganache Frosting OR Alternative: In saucepan, melt chocolate chips and heavy
cream together and stir in liquid sweetener.
Whisk the mixture from the start to prevent burning the chocolate and
make sure the burned is on a medium low heat.
Helpful Hints: Xylitol is deadly for dogs. You can substitute some Baker’s® chocolate for some of the chocolate chips {1 cup (250 mL) chocolate
chips = 6 oz (90 g)}, but you will need to sweeten accordingly, to taste. I made the cake without any salt, but I could
not help wondering if a titch of salt was necessary.
Yield: 16 servings
1
serving
272.3
calories
5.3
g protein
23.1
g fat
1.3 g fiber
5.1
g net carbs
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