Oh, the joys of simplicity. Sometimes, all I want is a simple, classic recipe that works. For me, that can be quite the challenge with my nutritional requirements; however, I can be quite the tenacious one. After the success of my Life Changing Low Carb Brownies, my spirit was renewed and I am now on a quest to find an entire arsenal of classic recipes that fit any social occasion but also meets my needs. What can be more classic than simple chocolate cake?
For years, I’ve been making low carb recipes but usually no one will touch them except for me and the hubs (and even sometimes, he won’t try them). It would be nice to be able to participate in social functions (potlucks, birthdays, work celebrations) without having “special” food that’s just for me. My Life Changing Low Carb Brownies are so good that I would serve them anywhere and feel confident that anyone would eat them and enjoy. That’s my goal with my classic recipe conversions … Trying to find a middle ground between me and everyone else :-)
This simple chocolate cake was adapted from a recipe I found in Real Simple magazine and I believe it’s on their web site, as well. My first goal was to cut the recipe down because the last thing I need is a huge cake staring me down, every day. Second goal was to drop the carbs low enough that I could partake of a realistic piece and not send my pancreas into a panic. Third goal was to keep the carbs high enough that anyone would want a slice. I do believe that I’ve met all these goals and the cake is fabulous … if I do say so myself :-)
- 1/2 cup unsalted butter (1 stick)
- 1/4 + 1/8 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup Whey Low Gold (brown sugar substitute)
- 1/4 cup Whey Low Granular (sugar substitute)
- 1/2 cup Splenda (sugar substitute)
- 1 tsp vanilla
- 1/4 + 1/8 cup of whole egg product (or use 1.5 eggs, beaten)
- 3/4 cup unsweetened soy milk
- Preheat oven to 350 degrees.
- Butter 9 inch round cake pan.
- In medium bowl, whisk together the flours, cocoa, baking powder, baking soda and salt.
- Using an electric mixer, beat the butter and sugar until fluffy, about 3 minutes.
- Beat in the eggs and vanilla, one at a time. Scrape down the sides of the bowl as necessary.
- With mixer speed on low, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture.
- Mix just until combined.
- Pour batter into cake pan and bake until a toothpick inserted in the center comes out clean. About 25-35 minutes.
- Cool cake in pan about 15 minutes.
- Turn cake out onto cooling rack to cool completely.
Recipe adapted from Real Simple magazine.
Without a doubt, cake is only a delivery device for the frosting so the next step was crucial. Being from the South, I had to have buttercream icing with real butter. There are hundreds of buttercream recipes out there but I wanted something basic as this is a simple, classic cake. I certainly don’t want to be futzing around in the kitchen all day for regular chocolate cake.
I found this great Chocolate Buttercream Frosting recipe over at Savory Sweet Life and it was exactly what I was looking for. I did cut the recipe down to size for the smaller cake and lowered the carbs as much as possible.
- 1/2 cup unsalted butter (1 stick), softened
- 1-3/4 cups Whey Low Powder (confectioners sugar replacer)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 2 Tbsp unsweetened soy milk
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk. Beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Recipe adapted from Chocolate Buttercream Frosting at SavorySweetLife http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/
Without patting myself on the back too many times, this cake is amazing. Just like the Life Changing Low Carb Brownies, this is the best chocolate cake I’ve ever made. It is rich, moist, tender, sweet & flavorful. It is a little more dense than a regular chocolate cake, because of the almond flour, but I find it delightful. The white whole wheat flour lightened the cake considerably more than a cake made with just almond flour. The chocolate and brown sugar masked the taste of the whole wheat flour very well. The frosting was not as smooth as a regular buttercream because of the low carb sugar substitute but I really liked it alongside the larger grained sea salt (I used Himalayan sea salt). I have already made this cake too many times to count and, for the record, the hubs loved, loved, loved this cake & the frosting. I may have to rename this the Life Changing Chocolate Cake :-)