Chocolate Buttermilk Cake

Trim Healthy Mama S / Low Carb / Keto

Ingredients for Cake

1 Cup of almond milk
2 tbsp of ACV
4 large eggs (room temperature)
4 tbsp of refined coconut oil
3/4 cup (Nili's Baking Mix)
1/4 cup Pyure sweetener
splash of vanilla
1 tbsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
5 tbsp of cocoa
1/4 cup of 85% dark chocolate chips (melted)

Instructions for Cake

1. Combine the almond milk and the apple cider vinegar. Mix and let it sit for 30-60 minutes, this makes buttermilk.

2. Preheat oven to 350.  Line 2 8 inch springform pans with parchment paper. Set a side.

3. After step 1 is achieved, in a food processor combine all ingredients for the cake except the melted chocolate and process for 1 minute until everything is incorporated. Add the melted chocolate and process again for another minute.

4. Divide the batter into the two prepared pans and bake for 35 minutes. After 25 minutes check for doneness with a toothpick as every oven is different.*

5. Let the cake layers cool. Run a knife around the edge of the pan before removing the layers. Set a side.

Chocolate Ganache

1/4 cup of chocolate chips
1/4 cup of heavy cream

Instructions

1. In a microwave safe bowl melt the chocolate chips.

2. In a small cup heat the heavy cream up for 45 seconds.

3. Pour the heavy cream into the chocolate and mix until combined. Set aside to cool down (at least 10-15 min) otherwise it will melt the frosting.

4. Transfer cooled chocolate to a small ziplock bag and set aside.

Ingredients for the Frosting


2 1/4 cups of heavy cream
2-3 tbsp of pyure*
1/2 tsp of vanilla extract
3 oz of softened cream cheese

Instructions for the Frosting

1. Add all the ingredients to a stand mixer, except the heavy cream. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain in the cream cheese.

2. Add the heavy cream and mix on high until peaks form, about 1- 2 minutes.

3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip. 

*Adjust sweetness to your liking.

To Assemble the Cake

1. Place 1 layer on a cake plate or a cake stand and spread 1 - 1.5 cups of  frosting on top. Taking the second cake layer flip it upside down (this helps achieve that perfectly straight top) and place it over the frosted layer.

2. Frost the entire cake, making sure that the chocolate layers are not showing through.

3. Snip the corner of the ziplock bad (very small opening) and drizzle around the edges of the cake. Pour the remaining chocolate ganache over the cake and very gently spread it around without disturbing the frosting.

4. Decorate as desired with the left over frosting.

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