Imagine sinking your fork into a decadent chocolate layer cake that's not only mind-blowingly delicious but also completely guilt-free! This revolutionary Chocolate Layer Cake is a game-changer for anyone following a low-carb or gluten-free lifestyle. Packed with rich, intense chocolate flavor and a creamy sour cream frosting, this dessert proves that healthy eating doesn't mean sacrificing taste or texture. Get ready to transform your perception of diet-friendly desserts with this show-stopping cake that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup erythritol (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or line with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk thoroughly to eliminate any lumps and ensure even ingredient distribution.
- In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, stirring until a smooth, consistent batter forms. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
- For the frosting, whisk sour cream, cocoa powder, and erythritol in a bowl until smooth and creamy.
- Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake.
- Refrigerate for at least 30 minutes before serving to allow frosting to set.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Cooling is Crucial: Allow the cakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Smooth Frosting Technique: Use an offset spatula for clean, professional-looking frosting application.
- Make Ahead Tip: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and develop.
- Storage Hack: Keep leftover cake covered in the refrigerator for up to 5 days, or freeze individual slices for future enjoyment.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 9g
Fat: 29g
Saturated Fat: 12g
Cholesterol: 125mg
