Chocolate Cake with Whipped Ganache Frosting for Two

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tbsp Unflavoured whey protein powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 oz Chocolate, good quality unsweetened
  • 1 tbsp Cocoa powder
  • 1 1/2 tbsp Confectioner's swerve sweetener
  • 1 Pinch Salt
  • 4 tbsp Sunflower seed flour
  • 2 tbsp Swerve sweetener
  • 3/8 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 4 tbsp sunflower seed flour (or almond flour)
• 1 tbsp cocoa powder
• 2 tbsp Swerve Sweetener
• 1 tbsp unflavoured whey protein powder
• 1/2 tsp baking powder
• Pinch salt
• 2 tbsp melted butter
• 1 large egg
• 1/4 tsp vanilla extract
• 1 ounce good quality unsweetened chocolate, chopped
• 1 1/2 tbsp confectioners Swerve Sweetener
• 1/4 cup whipping cream
• 1/8 tsp vanilla extract

Directions

• Preheat oven (or toaster oven) to 325F. Grease 2 (two) 4-inch ramekins or mini cake pans well.
• In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
• Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
• Divide between prepared baking dishes and bake 12 to 15 minute or until set. Let cool in pans. If your cake layers have humps, slice the tops off to make them flat and even.
• Place chopped chocolate and powdered sweetener in a medium bowl.
• In a small saucepan, heat cream until just bubbling. Pour cream over chocolate and let sit a few minutes until melted. Add vanilla and whisk briskly to combine.
• Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.
• Place first cake layer on plate or serving dish and spread with half of the frosting. Top with second layer and spread top with remaining frosting.

Nutrition