This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
12
servingsPrep time
30
minutesCooking time
30
minutesIngredients
160g salted butter (softened)
200g erythritol (sugar substitute)
6 large eggs
175ml unsweetened almond milk
150g sour cream
½ tbsp vanilla extract
100g cocoa powder
360g almond flour
1 tbsp baking powder
- Chocolate Frosting
200g butter (softened)
10 tbsp cocoa powder
1 tsp vanilla extract
100g erythritol
1 tbsp extra thick cream
Directions
- Preheat the oven to 350℉/175℃. Line the bottom of two 20cm round springform pans with parchment paper.
- In a large bowl, beat together the erythritol and butter until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder and baking powder until the batter is smooth.
- Divide the dough (was fairly runny for me) among two pans. Smooth the top with a spatula. Bake for 25-35 mins, until the top springs back and an inserted skewer comes out clean.
- Cool completely in the pans, then run a knife along the sides and flip to release.
- Chocolate Frosting
- Beat the butter for about 1 minute using a hand mixer in a bowl, until fluffy.
- Beat in the cocoa powder, erythritol and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds at high.
- Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again until smooth and fluffy.
Notes
- Decorate as required. I used freeze-dried raspberries.