Ingredients for Sugar Free Chocolate Cake With Chocolate Buttercream Icing
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups oat flour
- Unsweetened Chocolate
- Dutch Processed Cocoa Powder
- 1/4 cup hot water
- 1 3/4 cups maltitol crystals, 1/4 cup maltitol powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt substitute
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 10 ounces semi-sweet chocolate chips
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How to Make Sugar Free Chocolate Cake With Chocolate Buttercream Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt 6 ounces of semi-sweet chocolate chips in a double boiler.
- In a separate bowl, whisk together 1/4 cup unsweetened cocoa powder and 1/4 cup boiling water. Pour into the melted chocolate and stir for 1 minute.
- Stir in 1/2 cup maltitol crystals and continue stirring for 1 1/2 minutes. Remove from heat.
- In a medium bowl, whisk together 1 1/2 cups oat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a small bowl, combine 1 cup buttermilk and 1 teaspoon vanilla extract.
- In a large bowl, beat 2 large eggs and 2 large egg yolks on medium speed for 10 seconds.
- Add the remaining 1 1/4 cups maltitol crystals and beat on high speed for 2-3 minutes until light and fluffy.
- Gradually add the chocolate mixture to the egg mixture, mixing on medium speed for 30-45 seconds.
- Add 1/2 cup (1 stick) softened unsalted butter, 1 tablespoon at a time, mixing until incorporated.
- Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 20 minutes before inverting onto a wire rack to cool completely.
- Once completely cool (about 1 hour), frost the cake.
- **Frosting:** Melt 4 ounces semi-sweet chocolate chips in a double boiler. Remove from heat.
- Pour the melted chocolate into a medium bowl.
- Gradually whisk in 1 cup heavy cream until smooth.
- Using an electric mixer on medium speed, beat in 1/2 cup (1 stick) softened unsalted butter, 1/4 cup maltitol powder, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract until light and fluffy.
- Add the chocolate cream mixture and beat until smooth and fluffy.
- Frost the cake layers. Place one cake layer on a serving platter, frost the top, add the second layer, and frost the top and sides (or just the top!).
- Cut and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
116g
Carbs
7g
