It was my birthday yesterday and I decided to make myself a guilt-free Low Carb Chocolate Birthday Cake. My favourite type of cake has always been a Black Forest cake and I wish I could make one, but it’s a little difficult with the weather here. Last year I tried to make one, but it’s unfortunately way too hot in Japan for whipped cream to survive more than 2 minutes outside the fridge in summer.
The cake I made last year ending up melting right away so I decided it to play it safe this year and come up with a new recipe. The reason I like Black Forest Cake is because cherries are my favourite fruit. I’ve always loved cherries with chocolate, actually just any type of berries with chocolate so I decided to go with a berry filling.
The filling is actually whipped heavy cream blended with some crushed raspberries. I wanted it to keep it on the lower carb side which is why I didn’t use cherries in the filling. The outside layer is a homemade buttercream icing made with Swerve Confectioner’s sugar, which is just powdered erythritol.
I started making this cake three days ago because I wanted it to be perfect. On Sunday night, I first attempted to make the chocolate cake. My first two versions used coconut flour as the base and boy did I hate them. I just really hate coconut and I don’t usually use it in my recipes, but I thought it would be nice in cake. Don’t get me wrong, the cakes tasted awesome, but I didn’t like the dry and coconuty feeling to them so I came up with a better recipe that only uses almond flour.
My third try for the chocolate cake was absolutely perfect! Because I decided to do a raspberry whipped cream filling, I made sure to make the sponge a day earlier so that it would have time to chill in the fridge. I didn’t want the cream to melt under any circumstances!
On Monday I filled it with the heavy cream and covered it in the buttercream icing. On Tuesday morning, I decorated it with some cherries, melted chocolate from Lily’s and some pretty flowers. I didn’t include the cherries and chocolate in the nutritional information because the way you decorate it will depend on you.
By the way, I recently bought this awesome cake slicer that lets you cut the cake perfectly evenly! It was totally worth it as my cake turned out perfect!! You just put your knife in the tool on both ends and all slices of your cake will be cut even. Anyways, I turned 27 years old yesterday and I spent a nice quiet day with my darling at home. We made a BBQ inside the house with an in-house grill type of thing and it was awesome!
I hope you enjoy this cake as much as I did! My boyfriend didn’t even know it was sugar-free or gluten-free as it tasted just like a normal cake!
Low Carb Chocolate Cake
- 4 tbsp refined coconut oil
- 56g/1.97oz lily's chocolate chips
- 6 egg yolks
- 60 ml unsweetened almond milk
- 1 tsp vanilla
- 1/4 cup/60g erythritol
- 1 cup/120g blanched almond flour
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp stevia powder
- 1/4 cup/30g cocoa powder
- 6 egg whites
Preheat the oven to 180C/350F
Separate the egg whites and egg yolks. Place the egg whites in a large bowl and beat until stiff peaks form.
Place a heat-proof bowl over a small pot filled with a bit of water and add the coconut oil to it. Simmer the water and melt the oil. Add the chocolate chips and stir until melted over low heat.
Take the bowl off the pot. Add the egg yolks to the melted chocolate and mix for a minute using a hand mixer.
Add the almond milk and vanilla and continue mixing. Add the erythritol and mix for 30 more seconds.
In a separate large bowl, sift the almond flour, xanthan gum, salt, baking soda, baking powder, stevia and cocoa powder.
Add the sifted dry ingredients to the chocolate mixture and mix with the hand mixer until well incorporated.
In 3-4 batches, fold the whipped egg whites into the chocolate batter until it's fluffy and foamy without big air bubbles. The batter shouldn’t be too thin or runny.
Oil a 22cm/9in cake pan with a loose bottom. Pour the chocolate batter into it and place in the oven. Bake for 45 minutes, or check with a toothpick the middle of the cake to make sure it's perfectly cooked.
Let the cake cool down perfectly and place in the fridge once cooled. You can slice it in 2-4 slices the next day once it's perfectly nice and cool.
In a large bowl, add the heavy cream and beat on high with a hand mixer. When the cream is almost whipped, add the stevia powder and vanilla.
In a small bowl, crush the raspberries with a fork. Fold in the whipped cream until the cream becomes pink in colour. Place the bowl in the fridge to let the cream stay cool (if it's summer and the inside temperature of your house is 38C/100F like mine haha).
In a large bowl, beat the butter until fluffy. Add the Swerve Confectioner's and stevia powder. Continue to beat until well incorporated. Add the vanilla and heavy cream and continue mixing until nice and creamy. Lastly, add the egg yolks and continue to beat for a few more seconds. You should have a nice yellow buttercream by now.
Leave it in the fridge until ready to use or it may melt (if the inside temperature of your house is 38C/100F like mine haha)
Assembling the cake
Cut the cake in 2-4 slices depending on how many layers you want.
Put your cake on your preferred plate or cake stand.
Add your buttercream to a piping bag attached with a round tip. Pipe some of the butter cream around the outside of the chocolate cake layer. This ensures that each layer will be equal in filling and that the whipped cream won't come out of the layer once assembled.
Add 1/3 of your raspberry whipped cream inside the buttercream circle on the cake. Level out with a spatula.
Place the second slice of the chocolate sponge and repeat.
Repeat with the third slice.
Cover with the fourth slice and spread the leftover buttercream icing all over the sides and top.
Spread it everywhere evenly with an icing spatula.
Decorate your cake as you wish. I personally drizzled a bit of melted chocolate over and decorated with pretty flowers and some cherries.
The nutritional information is for the chocolate sponge cake, whipped cream and buttercream icing. It does not include the melted chocolate or cherries.