Sugar Free Chocolate Cake

You won't believe this Chocolate Cake is sugar free with 3 types of chocolate, its rich, filling and totally decadent.

Course Snack

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 164kcal

Author Kim

Ingredients

1 cup + ⅔ cup Plain All Purpose Flour
1 cup Monkfruit Sweetener [See note 1]
½ cup Sour cream
¼ cup Milk
¼ cup Unsalted butter
3 medium Eggs, room temperature
4 tablespoons Unsweetened Cocoa Powder
2 tablespoons Cold instant coffee or espresso powder
2 teaspoons Baking powder
1 teaspoon Vanilla extract
1 pinch Salt
½ cup Sugar free chocolate (roughly chopped) [Note 2]

Ganache Frosting

½ cup Thickened Cream/Heavy Cream/Whipping Cream (full fat)
¾ cup Sugar free chocolate (diced)
1 teaspoon Vanilla extract

Instructions

Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
2 tablespoons Cold instant coffee
Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
1 cup + ⅔ cup Plain All Purpose Flour, 4 tablespoons Unsweetened Cocoa Powder, 2 teaspoons Baking powder, 1 pinch Salt
Whisk Eggs: Use a whisk to beat together the eggs, Monkfruit sweetener and vanilla until fluffy and pale. Hand whisk for about 1 – 2 minutes to make sure Monkfruit is dissolved.
1 cup Monkfruit Sweetener, 3 medium Eggs, room temperature, 1 teaspoon Vanilla extract
Add Wet Ingredients to eggs: Melt butter in microwave and add to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigorusly until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
¼ cup Unsalted butter, ½ cup Sour cream
Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that “just melted”stage)
½ cup Sugar free chocolate (roughly chopped)
Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
¼ cup Milk
Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.

Ganache Frosting

Add cream and vanilla to a pot and heat on high heat until the cream is just starting to bubble. Immediately remove from heat. Put chocolate pieces in, and stir through with a large spoon until melted.
1 teaspoon Vanilla extract, ½ cup Thickened Cream/Heavy Cream/Whipping Cream, ¾ cup Sugar free chocolate (diced)
Use a spoon or blunt knife to spread ganache generously over the top of cake.

Notes

Sweetener: This cake gets its sweetness from using a natural granulated sweetener. The brand I use is Lakanto Monkfruit Classic. It looks like sugar and measures like sugar. I've experimented with a few different ones and this is my favourite, however, there are several brands of monkfruit sweetener available. Alternatively you could use granulated stevia that measures like sugar. Liquid sweeteners like honey or maple syrup or concentrated forms of stevia liquid are not suitable for this recipe.
Chocolate: Get the best sugar free chocolate you can find. In Australia, Coles and Woolworths have sugar free chocolate bars in the health food aisle. The brand of chocolate I used in this recipe was Well Naturally Sugar Free Dark Chocolate (Big Bar size).
Coffee: Instant coffee is all you need, however if you want to used freshly brewed espresso that will boost the coffee flavour. Make a cup of instant coffee - 1 teaspoon of instant coffee, and boiling water, and stir to dissolve. Remove 2 tablespoons and set aside in a cup to cool.
Butter/Sour Cream/Milk: Full fat versions of butter, sour cream and milk work best in this recipe to give it a nice moist centre. It also helps if you want to freeze this cake as I find it defrosts better and is nicer to eat.
Flour: I used all purpose plain flour, but you can also make this cake with Whole Wheat Flour.
Beating the Eggs: Either a whisk or electric hand beater will work for the eggs. Because this is a dense and rich cake, its fine to use a whisk, just make sure to whisk well to get the eggs pale and fluffy.
Cooling the Coffee: To speed up the cooling of the coffee, put it into the freezer for a few minutes, or fridge for longer.
Cake Tin: I used an 8 inch springform tin, however if you have a 9 inch tin, that will be fine as well. Bake for 25 minutes at 175 degrees C/350 degrees F, then poke a skewer into the centre to test it its cooked. If skewer comes out relatively clean, cake is cooked (a few little crumbs are ok as this is a fudgy cake)

Nutrition