Chocolate Orange Cake
Preptime: 45 min
Cooktime: 25 min
Servings: 16
1 - 30 gram
A stunning three layer keto chocolate cake with a touch of orange extract and a gorgeous chocolate drip glaze. This is a low carb dessert worthy of your time!
Ingredients
CAKE
73 grams coconut Coconut Flour
2/3 cup Swerve sugar
6 tbsp CHIRADELLI dark cocoa powder
1/4 cup unflavored whey protein powder
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
6 large eggs, room temperature
1 tsp orange extract
1/2 tsp vanilla extract
1/2 cup water more if needed
FROSTING
2 1/2 ounces unsweetened chocolate, chopped
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup swerve confections sugar
1 to 1 1/2 tsps orange extract
1/2 tsp vanilla extract
1/4 cup heavy whip crème, room temperature
DRIP GLAZE
6 tbsps heavy whip creme
1 1/2 ounces LILLYS unsweetened cocoa, chopped
2-3 tbsps swerve confections sugar
GARNISH
Thinly sliced orange
Long strands of orange zest
Direction
Cake
Preheat the oven to 350F and grease a 9×13 inch metal rectangular pan. Line the bottom of the pan with parchment paper (cut to fit) and grease the paper.
In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in the butter, eggs, orange extract, and vanilla extract. Stir in the water until the batter is smooth. If the batter is overly thick, add more water, a tablespoon at a time, until it thins out. It should be thick but still pourable out of the bowl.
Spread the batter evenly in the prepared pan and bake 20 to 25 minutes, until the cake has risen and the top is firm to the touch. Remove and let cool in the pan.
Once the cake has cooled, run a sharp knife around the sides to loosen and flip it out onto a cutting board. Cut the cake crosswise into three even pieces.
Frosting
Place the chopped chocolate in a microwave safe bowl and melt on high in 30 second increments, stirring in between, until melted.
In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and extracts, then add the melted chocolate and beat until well combined.
Beat in the cream. Add more cream as necessary to achieve a spreadable consistency.
To Assemble
Place one section of the cake on a cake platter. Spread the top with about 1/4 of the frosting. Repeat with the remaining two layers of cake.
Use some of the frosting to crumb coat the sides of the cake (see the crumb coat section in blog post). Then spread the remaining frosting evenly over the sides of the cake.
Chocolate Drip Glaze
In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
Add the sweeteners and whisk to combine. Let cool a few minutes to thicken, and then slowly pour over the top of the cake along the edges, letting it drip down the sides.
Smooth the glaze over the top of the cake.
Garnish
Let the glaze set for about 20 minutes, then use thinly sliced oranges and strands of orange zest to decorate as desired.