Friday, March 26, 2010

Life with Chocolate Cake

Everyone has certainly heard of the infamous dessert, "Death by Chocolate Cake." It is an incredibly rich, luxurious and scrumptious dessert. A great big no on our list. Well, I have come up with a replacement for that and I call it Life with Chocolate Cake. My chocolate cake is rich, luxurious and scrumptious. It is enrobed in a rich chocolate ganache with fresh tart raspberries dotting the top. This cake is not for the faint of heart and is filled with calories and fat. The portion size is on the small side because it is so rich. However, the carb count is right on target for that special dessert you'd like to fit into your meal plan for the day and with 10.0 grams net carbs I am sure many of you can figure out a way to work in this wonderful dessert for your special occasion or holiday. I hope you enjoy.

Life with Chocolate Cake


1 cup almond flour
1/2 cup coconut flour
1/4 tsp. salt
1 1/2 tsp. baking powder
6 Tbsp. unsweetened cocoa powder

1/2 cup unsalted butter, melted and cooled
2 eggs
2/3 cup sour cream
1 tsp. vanilla extract
1 Tbsp. molasses
1 cup Splenda
3/4 cup brewed coffee

vegetable spray

Preheat oven to 350'

Whisk the dry ingredients together in a large bowl. Blend the wet ingredients well and add to the dry. Blend well. Coat an 8" round cake pan with vegetable spray. Cut a circular piece of parchment paper about 2" larger than the diameter of the cake pan and arrange in pan. Run finger around the inside edge of the pan to flatten and shape the paper that covers it. Pour batter into pan and bake for 25 minutes or until cake is set, pulls away slightly from the edge and an inserted toothpick comes out clean. Remove pan to cooling rack and allow cake to cool completely in the pan. When cake is cooled carefully remove it and place on rack to coat with chocolate ganache.

Chocolate Ganache

1/2 cup heavy cream
2 ounces unsweetened baker's chocolate (2 squares), chopped well
1/2 cup Splenda
1 Tbsp. unsalted butter
1 cup fresh raspberries (depending on size)

Bring the cream to a simmer and lightly stir in the chopped chocolate and Splenda. Let it rest for about 10 minutes to melt the chocolate and then stir well to blend. Add the butter while the mixture is warm and stir to melt. The mixture will thicken.

Pour the cooled chocolate ganache over the cake while on the cooling rack and spread with an icing spatula or butter knife to coat the cake top and sides. Decorate the top by arranging the raspberries on the outside edge of the cake. About every two raspberries should be a portion of the cake. Carefully transfer cake to decorative serving plate and refrigerate cake to set up. Overnight is best but at least 4 hours is good. Keep cake refrigerated.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 264.3
Total Fat 23.7 g
Saturated Fat 11.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.6 g
Cholesterol 77.9 mg
Sodium 71.5 mg
Potassium 86.3 mg
Total Carbohydrate 15.7 g
Dietary Fiber 5.7 g
Sugars 1.3 g
Protein 5.2 g

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