Chocolate cake Sweet & Simple

Chocolate Cake Sweet and Simple With an Orange Cream Frosting

Chocolate Cake Simple and Sweet

(This recipe also makes 6 cupcakes for your little loves)

Serves 6

Net carbohydrates              14g.per slice (including frosting)

NOTE:  When using GRANULATED SUGAR SUBSTITUTE cakes do not brown the same way or rise the same way as when using sugar. I use the sour cream baking soda and vinegar to help the cakes get a little more loft. THE CAKES IN AN 8 INCH ROUND WILL BE ONLY ABOUT 1 ½ – 2 INCHES HIGH.

I have replaced 1/3 of the flour in the original recipe with ground nuts. This cuts the carbohydrate count, adds fiber and protein.

The dry part of the recipe can be made a day head

I LIKE TO USE AN 8 INCH SPRING FORM WELL SPRAYED TO AVOID STICKING.

6 Tbsp. –butter (Could use Balance blend 50/50 OR I can’t believe its not butter sticks) at room temperature*

¼ cup vegetable oil

1 – cup GRANULATED SUGAR SUBSTITUTE

2 – large eggs at room temperature

1 tsp. pure vanilla extract

2 – Tbsp. Strong black coffee or 1 tsp. instant coffee powder

2 – tbsp. sour cream ( low fat is fine but NOT fat free)

1 – tsp. cider vinegar.

2/3  -cup flour

½ cup toasted almonds, cooled

1-tsp. cinnamon

1 – TSP baking powder

1 –tsp, baking soda (1/2 into dry mix, ½ into wet mix)

3 – Tbsp. Hershey’s Special Dark cocoa powder

pinch of salt

*I leave it out overnight

HOW I PREPARE THE RECIPE:

Pre heat oven to 350

Dry Mixture

In a food processor:

Combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add 1/3 cup more flour, and cocoa powder. Pulse until combined. Add  ½ tsp. baking soda and powder and pulse until combined. (I often do this much a day ahead).

Wet Mixture

Easiest if you have a stand mixer

Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl

Add vanilla and coffee

Add the remaining ½ tsp. of baking soda to sour cream and stir.

Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.

Bake for 26-28 minutes until a tester comes out dry from the center of the cake. Allow to cool. Remove side from the spring form pan and frost as below.

Frosting Notes:

My grandmother was from Austria- Hungary and was a terrific baker. Her cakes were about the cake, not about the frosting. They were deeply, richly flavored and moist and there was no need for frosting. For those of you that don’t consider it cake without frosting, or are making a birthday or special occasion cake, here is my favorite and most versatile frosting.

The only frosting I use is this cream cheese recipe below. With butter cream I can usually “feel” the sweetener. The only downside is that the cake needs to be refrigerated. I usually take it out of the refrigerator an hour or so before serving.

 

Basic Cream Cheese Frosting

Covers one 8 inch cake generously

Net carbohydrates      16 per cake or 2.5 per slice

8 ounces cream cheese (can use low fat but NOT Fat free)

½ cup GRANULATED SUGAR SUBSTITUTE.

1/2 Tsp. Vanilla extract

HOW I PREPARE THE RECIPE:

Beat until smooth and frost cake when it is still slightly warm.

To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake. Frost and remove paper before chilling.

 

ADDITTIONS;

For a chocolate –   1-2 Tbsp. unsweetened cocoa powder or coffee flavored liquor

For an orange –     2 Tbsp. of TROP 50, (or an orange liquor) and1 tsp. orange zest

For an almond –     ¼ tsp. almond extract or 2 tsp. AMARETTO LIQUOR