Keto Death by Chocolate Cake Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
4.5/5
(11 reviews)
Keto Death by Chocolate Cake
Zylo Recipes

Description

This cake is a chocolate lover's dream, boasting an intensely rich and satisfying flavor profile. The crumb is exceptionally moist and tender, practically melting in your mouth with each bite. Infused with a hint of strong brewed coffee, the chocolate flavor is deepened and enhanced, creating a symphony of deliciousness that dances on your palate.

Imagine sinking your fork into a slice: the cake yields effortlessly, releasing an intoxicating aroma of dark chocolate and roasted coffee. The texture is divine – soft, plush, and incredibly decadent. It's a comforting indulgence, perfect for special occasions or simply as a treat to brighten your day.

To elevate this cake to new heights, it's draped in a glossy chocolate ganache. This smooth, velvety coating adds another layer of richness and shine, creating a visually stunning masterpiece. The ganache isn't just for looks, though; it complements the cake's moist crumb and intense chocolate flavor with its own luxurious texture and deep, satisfying taste.

The slight bitterness of the dark chocolate in the ganache balances the sweetness of the cake, resulting in a harmonious and unforgettable dessert experience. This is more than just a cake; it's an invitation to savor the moment. Each slice promises a journey of pure chocolate bliss, where textures and flavors blend seamlessly to create an unforgettable treat.

Whether you're celebrating a milestone or simply craving a moment of indulgence, this chocolate cake is sure to satisfy your deepest desires and leave you wanting more. Prepare to be captivated by its irresistible charm and exquisite taste.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 servings (cake makes 12 slices at 2 oz each) serving
C
Calories
3264 Kcal

C
Carbs
36 g
Fi
Fiber
144 g
Sugar
12 g

P
Protein
72 g

C
Fats
312 g
Saturated Fats 192 g
Unsaturated Fats 96 g

Cholestrol 720 mg
Sodium 720 mg
Potassium 1440 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2 cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 cup
    3.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    ½ cup
    4.
    Baking Powder
    Baking Powder
    1 teaspoon
    5.
    Butter
    Butter
    ½ cup
    6.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    7.
    Raw Egg
    Raw Egg
    2 large
    8.
    Coffee
    Coffee
    ¾ cup
    9.
    Heavy Cream
    Heavy Cream
    ⅓ cup
    10.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ⅓ cup, whole pieces - regular

Instructions

    1.
    Preheat your oven to 350°F (175°C). In a medium mixing bowl, thoroughly combine all the dry ingredients.
    2.
    In a heat-proof bowl, melt the butter in the microwave using 30-second intervals until fully melted. Stir in the vanilla extract.
    3.
    Add the melted butter mixture to the dry ingredients. Mix lightly until just combined, then add the eggs and mix slightly again.
    4.
    Stir in the strong coffee. Ensure the coffee is warm, not too hot, before adding it to the batter.
    5.
    Pour the batter into a well-greased or cooking spray-coated 8-inch round cake pan.
    6.
    Bake for 20 minutes, or until a toothpick inserted into the center comes out clean or the cake springs back to the touch. Let the cake cool completely before glazing.
    7.
    To make the ganache, heat the cream in a heatproof liquid measuring cup in the microwave until very hot (about 30 seconds, then another 15 seconds).
    8.
    Add the chocolate chips to the hot cream and let it sit for 1 minute. Stir until the chocolate is completely melted. If needed, heat in the microwave in 5-second increments, stirring after each.
    9.
    Pour the warm ganache over the cooled cake, spreading it to the edges to create drips down the sides. Place the cake on a cooling rack over parchment paper to catch drips, or use a plate if you prefer to save all the chocolate.