Sugar-Free Chocolate Cake

Ingredients

• 200 g almond flour
• 60 g cacao powder
• 150 g powdered erythritol
• 1.5 tsp baking powder
• 0.5 tsp xanthan gum
• 0.5 tsp salt
• 4 eggs
• 80 g butter, melted
• 120 g sour cream
• 1 tsp vanilla extract
• 60 ml strong brewed coffee, cooled
• 200 ml heavy cream (frosting)
• 80 g dark chocolate 85%+, chopped (frosting)
• 30 g powdered sweetener (frosting)

Steps

1. 1Preheat oven to 170C/340F. Grease and line two 20cm round cake tins with parchment paper.
2. 2Mix all dry cake ingredients: almond flour, cacao powder, erythritol, baking powder, xanthan gum and salt.
3. 3In a separate bowl, whisk together eggs, melted butter, sour cream, vanilla extract and cooled coffee.
4. 4Combine the wet and dry ingredients and mix until a smooth batter forms.
5. 5Divide between the two tins and bake 30 to 35 minutes until a skewer inserted in the centre comes out clean.
6. 6Cool both layers completely before frosting.
7. 7For the frosting: heat the heavy cream until just simmering. Pour over the chopped dark chocolate, let sit for 2 minutes and stir until melted and smooth. Stir in the powdered sweetener and cool until spreadable.
8. 8Spread frosting over one cake layer, place the second layer on top, then frost the top and sides.