With this Lighter Than Air Chocolate Cake, you can have your cake and eat it too.
What’s not to love about a recipe that clicks together, creating a perfect twist of low-carbohydrate and gluten-free ingredients. Birthday cakes are inherently challenging with their traditionally high-carbohydrate loads and glutinous ingredients (just another reason why this cake is amazing).
This entire cake, yes, the whole thing, is approximately 220 carbs.
Don’t be intimidated by the 4 layers this cake contains, your efforts are well worth the finished product (my daughter has made this into a 8-layer cake too). If this is your first rodeo with a multiple-layer cake, be certain that you have 4, 9-inch cake pans on hand and you’ll be good to go!
This is a super light cake as it’s flourless and grain-free. It may look thick in the icing department, but it’s actually mildly sweet, and chock-full of protein and fat. I can’t speak for everyone, but I’ll take the 12 eggs and whipping cream over a ton of carbs.
Lighter Than Air Chocolate Cake
For the Cake
- 12 ounces Chopped Bittersweet Chocolate ((not unsweetened))
- 6 tbsp Water ((at room temp))
- 12 Eggs ((at room temp))
- 1 1/3 cup Cane Sugar
- 1/2 tsp Salt
- 2 tbsp Cocoa Powder
- 2 tsp Instant espresso powder
For the Icing
- 2 cups Heavy whipping cream
- 6 tbsp Powder sugar
- 1 tsp Instant espresso powder
- 1 tsp Vanilla
- 4 tbsp Cocoa powder
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Preheat oven to 350°F. Spray gluten-free non-stick cooking spray on 4, 9-inch circular cake pans lined with pieces of parchment paper.
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Melt chocolate, cocoa powder, and espresso powder in a double-boiler or in a bowl set over a small saucepan that contains hot water. Stir frequently until melted and combined. Cool to room temperature.
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In a stand mixer, beat yolks, 2/3 cup of the cane sugar, water, and salt until thick (about 5 minutes). Stir in melted chocolate until well combined.
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In a separate large bowl, beat the 12 egg whites until they hold stiff peaks.
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Add remaining sugar beating until whites just hold stiff peaks. Fold 1/3 egg white mixture into melted-chocolate mixture, then gently fold in the remaining.
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Spread batter evenly into the 4 baking pans. Bake until the cake has puffed and the top is dry to the touch, about 15 minutes. Remove from the oven and cool the cake pans on racks for about 10 minutes.
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Sift a light layer of cocoa powder over top of cake layers. Place a piece of waxed paper over the top of the cake pans, inverting cakes onto a cookie sheet and gently peeling off the parchment paper lining. Cool and place in the freezer for 1-2 hours so they are firm enough to be lifted without breaking.
Make the Icing
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In a large bowl, beat cream with powdered sugar and cocoa powder until it holds stiff peaks.
Build the Cake
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Bring the 4 layers out of the freezer arranging the first one on your cake plate – cocoa side down.
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Spread 1/4 of filling evenly over each cake layer until you reach the top layer.
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Use the remaining icing, covering the top and sides of the cake.
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Top with fresh berries or shaved dark chocolate.
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