Chocolate Layer Cake with Whipped Chocolate Ganache Frosting

Chocolate Layer Cake with Ganache Frosting
Chocolate Layer Cake with Ganache Frosting

Chocolate Layer Cake with Whipped Chocolate Ganache Frosting

Recipes   Gluten Free     Keto     Sweets     The Classics    

Ingredients

Cake
  • 2 cups almond flour
  • 2/3 cup cocoa powder
  • 1/3 cup coconut flour
  • 1/3 cup unflavored whey protein powder
  • 1 tbsp baking powder
  • 1 tbsp instant coffee (optional, helps boost chocolate flavor)
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup granulated Swerve Sweetener
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond or cashew milk
Ganache
  • 7 ounces good quality unsweetened chocolate, chopped
  • 1 3/4 cups whipping cream
  • 3/4 cup confectioner’s Swerve Sweetener
  • 1/2 tsp vanilla extract

Instructions

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, coffee and salt.
  3. In a large bowl, beat butter with Swerve until light and fluffy. Beat in eggs 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 about 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.
Ganache
  1. Place chopped chocolate in a large bowl (in the bowl of a stand mixer, if you will be using one).
  2. In a medium saucepan over medium heat, combine whipping cream and confectioner’s Swerve. Whisk until Swerve is dissolved and then bring to just a simmer.
  3. Pour over chopped chocolate and let sit about 10 minutes, until chocolate is melted. Whisk to combine. Let cool to room temperature, about 1 1/2 to 2 hours.
  4. Using whisk attachment of stand mixer or beater of hand-held mixer, beat on medium-high for 3 to 5 minutes, until lighter in color and fluffy.
Assemble Cake
  1. Place one layer of cake on a serving platter or cake stand and spread with about 1/3 of the whipped ganache. Top with another cake layer and another 1/3 of ganache, then the final layer and remaining ganache. Use a spoon or offset spatula to swirl ganache on the top. Let set 30 minutes before serving.

Serves 16.

Chocolate Layer Cake with Ganache Frosting
Chocolate Layer Cake with Ganache Frosting
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 330
Total Fat 30g
Total Saturated Fat 15g
Cholesterol 100mg
Sodium 105mg
Total Carbs 31g
Dietary Fiber 7g
Sugars 3g
Swerve 20g
Protein 10g
Net Carbs: 4g

Comments:

  • Barbara

    It look good delicious!!!

  • Beckie

    Frosting did not whip up. Runny. What did I do wrong?

    • Swerve

      Oh no, Beckie! Maybe the ganache was not cooled enough for the cream to become whipped? It also sometimes helps to start whipping on a low speed and work your way up to high. I hope this helps!

  • Debra

    Have made this cake 4 times now and it is the best low carb (also paleo friendly, no gluten, no sugar) dessert I have found. The biggest thing to watch is the baking. First time cake was too dry (although everyone ate it:) so now I set timer for 15 minutes and check every couple minutes. This is the requested dessert by my friends who all seem to watching their carbs or are diabetic or Paleo. Thanks much for the recipe.

    • Swerve

      Hi Debra, thank you for your comment! We're glad everyone is enjoying the recipe :)

  • Amber

    What is the nutrition information for this cake

    • Swerve

      Hi Amber, The nutrition info is now posted! Thank you for your patience :)

  • Melissa

    This looks amazing! If I leave out the protein powder do I nees to sub in more flour? Or is the recipe fine without it? :) I find whey to be a bit cheesy tasting, personally.

    • Swerve

      Hi Melissa! It is definitely a delicious cake! The protein powder is in the recipe to provide a fluffy, cake-like texture. However, you can simple leave it out if you're not a fan :)

  • Barb

    I used whipped coconut cream with swerve and cocoa for the frosting. Less calories, less carbs, still very tastey

  • T.A.V

    how cool should ganache be to whip up nicely? Have never made it before. Room temp or cooler? Thnks

  • Jennifer Stevens

    Can I substitute egg whites for the protein powder?

    • Swerve

      Hi Jennifer! The protein powder is used to achieve a light and fluffy texture. The egg whites wouldn't serve the same purpose, since they are a liquid. We suggest the protein powder for this cake recipe. Hope this helps! Thanks for stopping by the website!

  • Jennifer Bennett

    Is there another flour I can use besides almond? We have nut allergies?

    • Swerve

      Hi Jennifer! You can use regular flour or Bob's Red Mill 1 to 1 Baking Flour.

  • Maytha

    Please advise how long to bake using a 9 by 13 pan

    • Swerve

      Hi Maytha, That should take at least 30 minutes, but you'll know it's done when you insert a toothpick in the middle and it comes out clean.

  • Nicole

    What attracted me to this recipe is what I like to call the trinity of keto baking - almond flour, coconut flour and whey protein - I've found this combination results in better texture and taste in sugar and gluten free baking. This cake was good and the ganache frosting was incredibly fun, but the layers were so painfully thin that even with just 9 minutes in the oven they came out dry. Next time I make this I will double the recipe, possibly switch the almond milk to keto buttermilk, add a bit more cocoa, and I will add some semisweet Lily's to the ganache.

    • Swerve

      Hi Nicole, thank you so much for your feedback! We're glad you tried out the recipe.

  • Cheryl-Anne Trites

    The ganashe stayed liquidy so I added corn starch until a good cream consistency. 2 tsp. Enjoyed the cake most of all after it sat in the fridge for 24 hours. Turned out great.

    • Swerve

      We're so glad you enjoyed the recipe!

  • Caroline

    If I make this the day before a birthday party, will the cake and frosting keep/look presentable the next day?

    • Swerve

      Hi Caroline, Yes! We would just recommend keeping in covered in a cake carrier or covered cake place until serving.

  • Sarah H.

    Has anyone tried just making two layers?

  • Ashley

    What protein powder would you suggest using?

  • Kelly

    Hi thereIs this ok to make with Lilys dark chocolate chips? Or will it be bitter? Thanks!

    • Swerve

      Hi Kelly, if you like Lily's chocolate chips, then you should be fine substituting them!

  • Emily

    Can you make a single layer? How long would it bake?

  • Elsie

    I just made the cake... it tastes great! However! It’s so soft it just completely falls apart. Why??

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