Chocolate Cake with Orange Mascarpone Frosting

Chocolate Cake

• 2 cups almond flour
• ½ cup cocoa powder
• ⅓ cup coconut flour
• ⅓ cup unflavored whey protein powder
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup butter, softened
• 1 cup granulated Swerve Sweetener
• 4 large eggs, room temperature
• 2 tbsp orange zest
• ½ tsp vanilla extract
• 1 cup unsweetened almond or cashew milk

Orange Mascarpone Frosting

• 16 ounces mascarpone, softened
• 4 ounces cream cheese, softened
• 1/2 cup confectioner’s Swerve Sweetener
• 2 tbsp grated orange zest
• 1/4 tsp orange extract
• 3/4 cup whipping cream, room temperature, divided

Chocolate Cake

1. Preheat oven to 325F and grease 3 9-inch circular cake pans well. Line with parchment circles and grease the parchment. (8 inches will also work but you need to bake them longer. And if you only have two cake pans, simply hold back 1/3 of the batter and bake it after the first two layers are out of the oven.)
2. In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein powder, baking powder, and salt.
3. In a large bowl, beat butter with Swerve until light and fluffy. Beat in eggs, orange zest, and vanilla extract, then beat in half of the almond flour mixture. Beat in nut milk and then the remaining almond flour mixture until well combined.
4. Divide the batter evenly among the cake pans and smooth the tops with a knife or offset spatula. Bake 18 to 20 minutes, until the center is firm to the touch. Remove and let cool in pans 15 minutes, then flip out onto a wire rack to cool completely.

Orange Mascarpone Frosting

1. In a large bowl, beat mascarpone, cream cheese and sweetener together until well combined. Beat in orange zest and orange extract. Add 1/4 cup of the whipping cream and beat until smooth.
2. In a medium bowl, beat remaining 1/2 cup cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until thoroughly combined.
3. Place one layer of cake on a serving platter and spread with 1/3 of the frosting. Top with another layer of cake and spread with another 1/3 of the frosting. Top with final layer of cake and spread with remaining frosting. Sprinkle with grated orange zest, if desired.

Makes 12 to 16 servings.