Low Carb Melt'n'Mix Chocolate Brownie Cake
Rich, dense, fudge brownie-like cake.
I was looking for a super easy recipe and thought, lets make one of those good ole “mix in a saucepan” cakes. No need to dirty up extra bowls and dishes, this recipe is all mixed in the same saucepan that you use to melt your butter and chocolate.
It uses a lot of dark chocolate, so as you can imagine, the result is a super rich and fudge brownie-like cake that is very dense with a deep chocolate intensity.
Do not expect a high, light and fluffy cake here. But likewise, don’t be fooled by the firm outer crust of the cake that may trick you into believing that it is dry and overcooked. As you bite through the crust you will encounter the deep, dark chocolate goodness inside.
I sliced the cake in half and sandwiched the two halves together with a very thin layer of frosting and then added a very thin layer of frosting to the top. If you are happy to have more carbs per slice, you could always sandwich the halves together with some low carb berry jam or perhaps drizzle some sugar-free maple or coffee syrup on the halves to give a punch of additional flavour and succulent moist goodness. A smattering of edible flower petals provides a low carb burst of colour on an otherwise very humble looking brownie cake.
One last note, do not be deceived by the small serving size. Because the brownie cake is so dense and chocolatey intense, the richness of a small slice goes a long way.
INGREDIENTS – for Chocolate Brownie Cake
165g (3/4 C) Sugar Alternative (I use Natvia – a stevia and erythritol blend)
200g (1 ½ C) Dark Chocolate, sugar free (I use Well Naturally sugar free 70% dark chocolate)
110g Butter, melted (or you can use the equivalent in coconut oil
3 Large eggs
1-2 tsp Pure Vanilla Extract
20g (1/4 C) Cocoa Powder, unsweetened
½ tsp Baking Powder
190g (2C) Blanched Almond Flour
1+ drops Liquid Stevia (optional, to your taste)
INGREDIENTS – for Chocolate Frosting
60g (1/2 C) Powdered Sugar Alternative (I use Natvia icing mix)
30g Cream Cheese
1Tb Cocoa Powder, unsweetened
50g Butter, softened
As needed Water (just enough to get the frosting to a good spreading consistency)
1. Preheat oven to 180ºC/350º (fan forced 160ºC/320ºF).
2. Grease and line a 20cm (8”) springform cake tin.
3. On a cutting board, slice the chocolate into small pieces. This will help the chocolate melt quickly and evenly.
4. In a medium saucepan, place the butter and melt on low heat until fully melted. Take care not to brown or burn the butter.
5. Remove the saucepan from the heat and mix in the chocolate pieces. Stir with a spatula until the chocolate has melted and the mixture is smooth and emulsified.
6. Add the sugar alternative and mix to incorporate.
7. Then add the eggs and vanilla and mix to combine.
8. Sift in the cocoa powder, baking powder and almond flour (to get ensure there are no clumps) and fold into the wet ingredients until just combined. The batter will be quite thick. If you feel it is just too thick, you can add 1-2Tb of cream or coconut milk but I didn’t need to for my cake.
9. Spoon the batter into the prepared cake tin and smooth out the surface. Place in the preheated oven and bake for 45 minutes or until the top has firmed and a skewer comes out clean when poked into the cake.
10. Once cooked, remove from oven and remove the sides of the spring-form cake tin. The cake will be quite fragile so allow to cool and firm up before removing the bottom of the cake tin and then finish cooling on a wire cake rack.
11. While the cake is cooling, make the frosting.
12. Place all the frosting ingredients except for the water into a small mixing bowl. Whisk until combine and fluffy. If the mixture is too firm add water a teaspoon at a time until the desired consistency is reached.
13. Once the cake is cool, slice the cake in half horizontally and spread half of the frosting onto the bottom half then replace the top half.
14. Spread the remaining frosting over the top of the cake and decorate with edible flowers or a sprinkle of sugar-free icing mix or cocoa powder.
15. Alternatively, if you do not want to slice the cake in half, you can spread all of the frosting over the top of the cake or you can omit the frosting altogether and just sprinkle the top with cocoa powder and serve with some whipped cream.
(per serving – makes
12 modest slices)
Total Carbs 6.3g
Net Carbs 4.6g