RECIPE BY MOLLY MARZALEK-KELLY at King Arthur Baking Company
Ingredients
3 large eggs
2/3 cup (56g) unsweetened cocoa, Dutch-process or natural
1/2 teaspoon salt
1 teaspoon espresso powder, optional
1 tablespoon Pure Vanilla Extract
8 tablespoons (113g) unsalted butter
1 1/4 cups (213g) King Arthur Baking Sugar Free Alternative
2/3 cup (80g) King Arthur Keto Wheat Flour
1/4 cup (24g) King Arthur Almond Flour
1 1/2 teaspoons baking powder
PREP 20 mins
BAKE 28 to 32 mins
TOTAL 1 hr 30 mins
Instructions
Preheat the oven to 350°F with a rack in the middle. Lightly grease an 8" round pan.
Crack the eggs into a medium bowl. Add the cocoa, salt, espresso powder, and vanilla and whisk until thoroughly combined and fairly smooth.
In a medium saucepan set over low heat, melt the butter.
Add the baking sugar alternative to the melted butter in several additions, stirring continuously. Once all the sugar alternative has been added, continue to cook until the mixture is hot (at least 110°F) but not bubbling; the sugar alternative won’t fully dissolve nor combine with the butter.
5. Add the hot butter mixture to the egg/cocoa mixture, stirring until smooth.
6. Add the flours and baking powder, stirring to incorporate; the batter will be somewhat grainy, but otherwise thick and glossy.
7. Transfer the batter to the prepared pan, spreading it to the edges.
8. Bake the cake for 28 to 32 minutes, until it starts pulling away from the sides of the pan and a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and cool it in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
Keto Friendly Swiss Butter Cream Frosting
Ingredients
3 large egg whites
1 cup (170g) King Arthur Baking Sugar Alternative*
1/8 teaspoon salt
16 tablespoons (227g) unsalted butter, at room temperature, cut into tablespoons
2 teaspoons Organic Pure Vanilla Extract
Frosting Instructions
In a large, clean mixing bowl (or the bowl of your stand mixer), combine the egg whites, Baking Sugar Alternative, and salt.
Place over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk constantly until the sugar alternative has dissolved and the mixture is frothy and measures 161°F (71.7°C) on a digital thermometer.
Transfer the bowl to your mixer fitted with the whisk attachment. Whip the meringue mixture at medium-high speed until it’s thick and glossy and the bottom of the bowl is no longer warm, 5 to 6 minutes. At this point the meringue should have cooled to about 90°F.
With the mixer running add the butter a tablespoon at a time, mixing each in fully before adding the next.
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