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Keto Chocolate Blackout Cake Recipe

 


Keto Chocolate Blackout Cake Recipe




This is hands-down the most decadent keto chocolate cake you will ever make. Filled with creamy chocolate pudding, this low carb cake recipe takes inspiration from the famous Brooklyn Blackout Cake. Definitely worthy of a special occasion!


Ingredients


Pudding

  • ½ cup heavy whipping cream
  • ½ cup almond milk Or another low carb milk
  • 3 tablespoon Swerve Granular (or other granular sweetener)
  • 2 tablespoon allulose
  • 2 large egg yolks
  • ¼ teaspoon glucomannan or xanthan gum
  • ¼ cup cocoa powder
  • 2 tablespoon butter cut into two pieces
  • ½ teaspoon vanilla extract


Cake

  • 2 cups almond flour (use sunflower seed flour for nut-free)
  • ⅔ cup Dutch process cocoa powder
  • ⅓ cup unflavored whey protein powder
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ½ cup Swerve Brown
  • ½ cup Swerve Granular
  • 3 large eggs, room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ cup freshly brewed coffee, cooled
  • ⅓ cup sour cream
  • 1 tablespoon apple cider vinegar


Frosting

  • 3 ounces unsweetened chocolate chopped
  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • ⅔ cup Swerve Confectioners (or other powdered sweetener)
  • 3 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • ⅔ cup heavy whipping cream


Instructions


Pudding

In a medium saucepan over medium heat, combine the cream, milk, and sweetener. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.

Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. Remove from heat and stir in the butter and vanilla extract until smooth.

Pour into a bowl, cover with plastic wrap, and refrigerate 2 to 3 hours.

Cake

Preheat the oven to 350F and grease 2 8-inch round cake pans. Line the bottoms with parchment and grease the parchment.

In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.

In a large bowl, beat the butter with the sweeteners until well combined and fluffy. Beat in the eggs one at a time, scraping down the bowl and beaters as needed. Beat in the vanilla extract.

Beat in the almond flour mixture, then beat in the coffee, sour cream, and apple cider vinegar until well combined.

Divide the mixture evenly between the cake pans and spread to the edges. Bake 25 to 30 minutes, until the cakes have risen and the tops are firm to the touch.

Remove and let cool completely in the pan. Then run a sharp knife around the edges to loosen and flip the cakes out.

Frosting

Place the chopped chocolate in a microwave safe bowl and melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.

In a large bowl, beat the butter and the cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.

Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. Add the cream a few tablespoons at a time until a spreadable consistency is achieved.

To assemble

Place one layer of cake on a cake platter and pipe a ring of chocolate frosting around the outside edge. This creates a barrier to keep the pudding from oozing out. Spread half of the pudding inside the ring of frosting.

Add another layer of cake on top and repeat with a ring of frosting and the pudding. Top with a 3rd layer of cake.

Spread the top and sides of the cake with the remaining frosting. If you want to make a swirl on top of the cake, place the cake on a turntable. Hold a spoon to the center of the frosted top and turn the cake. Move the spoon outward from the center as you turn.

Take the final layer of cake and crumble it up. Carefully press some of the crumbs into the sides of the cake (you will probably only use about half of the crumbs).

Refrigerate one hour to firm up before slicing.

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