Servings: 8 pieces
Calories: 378kcal
Equipment
- Electric mixer
- Rubber spatula
Ingredients
The Cake Base
- 3 tablespoon flaxseed meal
- ½ cup water
- ⅓ cup coconut flour approx. 1.8 oz. (50g)
- ¼ cup cocoa powder dutch process, approx. 1 oz.
- 2 teaspoon baking powder
- 3 large eggs
- ½ & ⅛ cup sweetener approx. 4 oz. (120g)
- ⅓ cup oil of preference
- ½ cup greek yogurt full fat
Chocolate Buttercream Frosting
- ⅓ cup butter room temperature
- ½ cup cream cheese
- ⅓ cup sweetener powdered, approx. 4 oz.
- 2 tablespoon cocoa powder dutch process
Chocolate Whipped Cream for Decoration
- 1 tablespoon cocoa powder dutch process
- 2 tablespoon sweetener powdered
- 1 cup heavy whipping cream cold
Instructions
Cake Base
- Preheat the oven to 350° F/ 180° C.
- In a small bowl, combine flaxseed meal with water and stir. Set aside for 5 minutes.
- In another bowl, sift and combine coconut flour, cocoa powder, and baking powder. Whisk well.
- In a large mixing bowl, beat together eggs and sweetener with an electric mixer for 3 to 4 minutes, until the mixture increases its volume and becomes pale.
- Add oil and yogurt, and mix again shortly. Add the soaked flaxseed meal and mix to combine.
- Using a rubber spatula, gradually add the dry ingredients. Fold them gently into the batter until completely absorbed.
- Transfer the batter to a 9-inch heart-shaped pan (approx. 6 ⅓ cups or 1,5 l in volume), greased and lined with parchment paper.
- Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool to room temperature before assembling the cake.
Chocolate Buttercream Frosting
- In a large mixing bowl, combine all of the frosting ingredients. Beat with an electric mixer for 3 to 4 minutes, until creamy and fluffy.
Chocolate Whipped Cream for Decoration
- In a large mixing bowl, combine all of the ingredients for the decoration. Beat with an electric mixer until thick and creamy. Do not overbeat!
Assembly and Decoration
- When the cake base is at room temperature, cut it in half with a long serrated knife.
- Place one layer on a serving plate and spread approximately ⅓ of the buttercream frosting on top.
- Place the second layer on the frosting.
- Spread the remaining buttercream frosting all around the cake. Smooth it out with an offset spatula.
- Fill a piping bag with the chocolate whipped cream and decorate the cake with it all around. You can use a star tip or no tip.
- Optionally sprinkle cocoa powder on top for a frosty look.
Notes
As this cake is not very tall, you can double the ingredients of the cake base and buttercream frosting to make a taller, 4-layer cake.
Cutting the layers: To avoid trouble cutting your cake base lengthwise, refrigerate it for 2-3 hours before cutting it in half. It is easiest to bake the cake base the evening before.
Nutrition
Calories: 378kcal | Carbohydrates: 11.4g | Protein: 8.2g | Fat: 34.6g | Saturated Fat: 17.5g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 8.8g | Sodium: 286mg | Potassium: 166mg | Fiber: 5.6g | Sugar: 3.3g | Calcium: 114mg | Magnesium: 45mg | NET carbs: 5.8g
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