Let Them Eat Chocolate Cake with Whipped Cream Frosting - Page 2

buggynoodle · 03-05-2007, 11:43 AM

thanks so much for the wonderful recipe kevin. this cake is excellent. i baked it for an anniversary and added sf cherry pie filling to make a black forest cake; beautiful. frosting is excellent too.

Bigsky · 03-05-2007, 03:24 PM

Kevin-what gives your chocolate cake such a rich dark color? I have made the three min Chocolate cake with almond flour- but it doesn't have that deep color. Maybe I need to buy some of those other ingredients.
Anyway your cake is beautiful!!!!

Barbara Ray · 03-05-2007, 06:31 PM

I WISH it was my birthday - I'm going to make the cake this weekend - it's "someone's" birthday!

Kenvin - just a "hint" about frosting a cake - to avoid the crumbs - put the cake in the freezer for a few minutes before you frost it - it keeps the cake from "crumbing" - I noticed some crumbs in the first picture you showed.

QUOTE=Kevinpa;8253372]Happy Birthday to You,
Happy Birthday to You,
Happy Birthday Dear Low Carb Friends,
Happy Birthday to You!!

Yummo!![/QUOTE]

Kevinpa · 03-05-2007, 07:10 PM

Quote:

Originally Posted by Bigsky

Kevin-what gives your chocolate cake such a rich dark color? I have made the three min Chocolate cake with almond flour- but it doesn't have that deep color. Maybe I need to buy some of those other ingredients.
Anyway your cake is beautiful!!!!

Patty, the almond flour is only 1/10 of the entire mix of dry ingredients. When they are all mixed together it is very much like the texture of regular cake flour which allows the coco powder to give it that nice color. If it were all almond flour it would have the same color or texture.

Kevinpa · 03-06-2007, 07:58 AM

Quote:

Originally Posted by Kevinpa

I just used one of my premixed cakes and it went from bag to oven in the time it took to preheat it.

magnamater · 03-06-2007, 08:34 AM

You are clever with those cake mixes, Kevin. . .I'm thinking you should contact Tova Industries and tell em you'll write the cookbook!

Pam · 03-06-2007, 09:21 AM

magnamater.............that's a GREAT idea!

Kevinpa · 03-06-2007, 10:07 AM

Chocolate mini cakes with peanutbutter whipped cream frosting

Meli-Mel · 03-06-2007, 11:42 AM

Oh my goodness, you've made peanut butter Suzy Q's! :drool:

Barbara Ray · 03-06-2007, 12:49 PM

Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks

Quote:

Originally Posted by Kevinpa

Patty, the almond flour is only 1/10 of the entire mix of dry ingredients. When they are all mixed together it is very much like the texture of regular cake flour which allows the coco powder to give it that nice color. If it were all almond flour it would have the same color or texture.

Barbara Ray · 03-06-2007, 03:18 PM

Kevin

I hate to be a pest - BUT I do have questions - before I get to that I do want to let you know that up to this point ANYTHING I've ever made that you posted turned out great - your pie crust is PERFECT - I make pies ALL the time now. So I am MOST disappointed with the end result of this cake.

Where is the chocolate taste??

I already wrote to you about the color - mine turned out with a ginger bread coloring. I used regular coco - the recipe didn't specify anything else. Now - I just frosted the cake - (had to make 1.5 times the recipe for enough frosting) - and tasted it - it has NO chocolate taste. I followed the recipe EXACTLY as written - so what is it????? Truly I'm NOT trying to be critical - but I do have these problems

and would really like to know what I need to do to fix them.

Thank you.

Quote:

Originally Posted by Barbara Ray

Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks

Kevinpa · 03-06-2007, 05:53 PM

Quote:

Originally Posted by Barbara Ray

Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks

I normally use the special dark Hershey's(because of the carbs) but I used Dutch Processed Hershey's European Style Cocoa for this which is normal cocoa to me.

Barbara Ray · 03-06-2007, 06:39 PM

That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??

Quote:

Originally Posted by Kevinpa

I normally use the special dark Hershey's(because of the carbs) but I used Dutch Processed Hershey's European Style Cocoa for this which is normal cocoa to me.

Kevinpa · 03-07-2007, 03:17 AM

Quote:

Originally Posted by Kevinpa

Chocolate mini cakes with peanutbutter whipped cream frosting

When I made these I could have just added a couple tablespoons of peanutbutter to the above frosting but my DW who is lactose intolerant was feeling left out so the frosting that you see in the picture above was made with the following recipe for her benefit.
Both are excellent frostings in my opinion.

Peanutbutter frosting
1/2 cup Vanilla Almond Breeze
2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In electric mixer

1/2 cup powdered erythritol
1 cup equivalent Sweetzfree or splenda quick pack
2 T. ThickenThin not/Sugar
1/4 cup butter
2 T. peanutbutter
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy

babydollsea · 03-07-2007, 03:55 AM

Kevin,

How long did you bake the mini cakes? Is it the same time as the larger cake? These look really good...

Thanks,

Marla

Kevinpa · 03-07-2007, 04:43 AM

I took them out at 28 minutes so it was close to the same amount of time.

DEBI IN OHIO · 03-07-2007, 05:48 AM

who gets to eat all this lovely foods???? Pitts isnt too far away..need any help???

Kevinpa · 03-07-2007, 05:55 AM

Actually I have quite a few willing food testers. I share a lot of what I make with diabetic friends and relatives who otherwise would be eating things HC and not good for them.

Lehgrad · 03-07-2007, 11:35 AM

I didn't use the erythritol - but I did use the diabetisweet (diabetisweet does bother my stomach, but I figured it was a small amount so it was OK) and used the Ghiradelli cocoa powder and this was fabulous. I think one of my favorite recipes so far!

I don't usually buy the Ghiradelli b/c it is expensive, but it was on sale this week so I bought it - I am going to go back and buy more at the sale price b/c it was definitely better than the other cocoa powder I have been buying.

I just made muffins out of these with no frosting.

Kevinpa · 03-07-2007, 11:49 AM

Quote:

Originally Posted by Barbara Ray

That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??

All I can say Barbara is the chocolate taste was plenty for me and the people that tried it and gave me their opinion. If you need more chocolate I say try it and let us know what you think. I am sorry you were MOST disappointed in the cake.

Also I am guessing you did not whip your frosting enough if there was not enough to cover the cake since I had almost a cup leftover and I spread it on pretty thick.

Barbara Ray · 03-07-2007, 03:10 PM

Thanks for your reply Kevin - I will try the cake with the dark coco and see how that works out.

I did whip the frosting enough - and it was certainly thick enough - I just like a lot more filling between the layers and heavier on top and sides than your picture shows - just the way my husband and I like it.

QUOTE=Kevinpa;8281042]All I can say Barbara is the chocolate taste was plenty for me and the people that tried it and gave me their opinion. If you need more chocolate I say try it and let us know what you think. I am sorry you were MOST disappointed in the cake.

Also I am guessing you did not whip your frosting enough if there was not enough to cover the cake since I had almost a cup leftover and I spread it on pretty thick.[/QUOTE]

Yummy's_Girl · 03-08-2007, 12:07 AM

I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?

Kevinpa · 03-08-2007, 12:49 AM

Quote:

Originally Posted by Yummy's_Girl

I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?

yes,if you made the kind with the whipping cream in it I would.

Yummy's_Girl · 03-08-2007, 03:24 AM

Quote:

Originally Posted by Yummy's_Girl

I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?

I forgot to mention... in case anyone wondered. I got 15 cupcakes out of this and had quite a bit of icing left, even being generous with the icing. Next time I want to try them with a different kind of icing, so that I dont have to refrigerate them. They are good, cold, too, though.

Any recomendations from your other icings, kevin, for this cake, that doesnt have to be refrigerated?

Kevinpa · 03-08-2007, 03:54 AM

Quote:

Originally Posted by Yummy's_Girl

Any recomendations from your other icings, kevin, for this cake, that doesnt have to be refrigerated?

When I don't want to worry about refridgeration I use the following frosting. Keep in mind that you can adjust the amounts some to get the exact texture, sweetness, and flavor you want.

Frosting

2 to 3 T. butter or shorting (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree) plus or minus to taste
2 T. warm water
1/2 t. extract or 1/8 t. flavor oil

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.

BTW this is a thinner but stiffer frosting.

Yummy's_Girl · 03-08-2007, 04:20 AM

thanks, kevin! I'll try that icing on the next cake =)

Lehgrad · 03-08-2007, 06:04 AM

Quote:

Originally Posted by Barbara Ray

That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??

That is funny!! I got a great chocolate taste and I love chocolate - so the more the better.
Maybe it was the type of cocoa?

theislandgirl · 03-08-2007, 02:06 PM

Quote:

Originally Posted by Kevinpa

When I don't want to worry about refridgeration I use the following frosting. Keep in mind that you can adjust the amounts some to get the exact texture, sweetness, and flavor you want.

Frosting

2 to 3 T. butter or shorting (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree) plus or minus to taste
2 T. warm water
1/2 t. extract or 1/8 t. flavor oil

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.

BTW this is a thinner but stiffer frosting.

I'm being pesky, Kevin, I know, but just how warm should the water be? I was wondering about the polyD (even though it has the E and the nt/S to help keep the granules apart).

Just off the boil at one extreme and, say, body temperature at the other. Clarify?

Thanks!

Kevinpa · 03-08-2007, 02:14 PM

Quote:

Originally Posted by theislandgirl

I'm being pesky, Kevin, I know, but just how warm should the water be? I was wondering about the polyD (even though it has the E and the nt/S to help keep the granules apart).

Just off the boil at one extreme and, say, body temperature at the other. Clarify?

Thanks!

I turn on the tap until it is warm....basically just not cold. The idea is just to help it disolve better.

theislandgirl · 03-09-2007, 10:45 AM

Quote:

Originally Posted by Kevinpa

I turn on the tap until it is warm....basically just not cold. The idea is just to help it disolve better.

Thanks, Kevin. All is now clear

03-05-2007, 06:31 PM	#33
Barbara Ray Senior LCF Member Join Date: Feb 2006 Location: Miami-Dade, Florida Posts: 691 Gallery: Barbara Ray Stats: 230/150/162/150 WOE: Low Calorie/Low Glycemic Load/Low Carb	Freeze a little before frosting I WISH it was my birthday - I'm going to make the cake this weekend - it's "someone's" birthday! Kenvin - just a "hint" about frosting a cake - to avoid the crumbs - put the cake in the freezer for a few minutes before you frost it - it keeps the cake from "crumbing" - I noticed some crumbs in the first picture you showed. QUOTE=Kevinpa;8253372]Happy Birthday to You, Happy Birthday to You, Happy Birthday Dear Low Carb Friends, Happy Birthday to You!! Yummo!![/QUOTE]

03-07-2007, 11:35 AM	#49
Lehgrad MAJOR LCF POSTER! Join Date: Apr 2005 Location: Boston Posts: 2,050 Gallery: Lehgrad Stats: 170/139/135, 5'5" WOE: IR Diet Start Date: June '04	I didn't use the erythritol - but I did use the diabetisweet (diabetisweet does bother my stomach, but I figured it was a small amount so it was OK) and used the Ghiradelli cocoa powder and this was fabulous. I think one of my favorite recipes so far! I don't usually buy the Ghiradelli b/c it is expensive, but it was on sale this week so I bought it - I am going to go back and buy more at the sale price b/c it was definitely better than the other cocoa powder I have been buying. I just made muffins out of these with no frosting. __________________ 27 y/o 1000 mg glucophage XR

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03-05-2007, 11:43 AM	#31
buggynoodle Junior LCF Member Join Date: Jan 2006 Posts: 4 Gallery: buggynoodle	thanks so much for the wonderful recipe kevin. this cake is excellent. i baked it for an anniversary and added sf cherry pie filling to make a black forest cake; beautiful. frosting is excellent too.

03-05-2007, 03:24 PM	#32
Bigsky Senior LCF Member Join Date: Jun 2002 Location: Fairview, Montana Posts: 349 Gallery: Bigsky Stats: 130/105-110 WOE: Atkins Start Date: May 2000	Kevin-what gives your chocolate cake such a rich dark color? I have made the three min Chocolate cake with almond flour- but it doesn't have that deep color. Maybe I need to buy some of those other ingredients. Anyway your cake is beautiful!!!!

03-06-2007, 08:34 AM	#36
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,690 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	You are clever with those cake mixes, Kevin. . .I'm thinking you should contact Tova Industries and tell em you'll write the cookbook!

03-06-2007, 09:21 AM	#37
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 584 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	magnamater.............that's a GREAT idea!

03-06-2007, 10:07 AM	#38
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Chocolate mini cakes with peanutbutter whipped cream frosting

03-06-2007, 11:42 AM	#39
Meli-Mel Senior LCF Member Join Date: Apr 2003 Location: Nebraska Posts: 699 Gallery: Meli-Mel Stats: 182.5/164.5/150	Oh my goodness, you've made peanut butter Suzy Q's! :drool:

03-07-2007, 03:55 AM	#45
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Kevin, How long did you bake the mini cakes? Is it the same time as the larger cake? These look really good... Thanks, Marla

03-07-2007, 04:43 AM	#46
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I took them out at 28 minutes so it was close to the same amount of time.

03-07-2007, 05:48 AM	#47
DEBI IN OHIO Blabbermouth!!! Join Date: Jul 2002 Location: Ohio Posts: 6,128 Gallery: DEBI IN OHIO Stats: 235.5/-----/150ish? WOE: Diabetic.lower carbs Start Date: 05/01, restart 2/22/08 again	who gets to eat all this lovely foods???? Pitts isnt too far away..need any help???

03-07-2007, 05:55 AM	#48
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Actually I have quite a few willing food testers. I share a lot of what I make with diabetic friends and relatives who otherwise would be eating things HC and not good for them.

03-07-2007, 03:10 PM	#51
Barbara Ray Senior LCF Member Join Date: Feb 2006 Location: Miami-Dade, Florida Posts: 691 Gallery: Barbara Ray Stats: 230/150/162/150 WOE: Low Calorie/Low Glycemic Load/Low Carb	Thanks for your reply Kevin - I will try the cake with the dark coco and see how that works out. I did whip the frosting enough - and it was certainly thick enough - I just like a lot more filling between the layers and heavier on top and sides than your picture shows - just the way my husband and I like it. QUOTE=Kevinpa;8281042]All I can say Barbara is the chocolate taste was plenty for me and the people that tried it and gave me their opinion. If you need more chocolate I say try it and let us know what you think. I am sorry you were MOST disappointed in the cake. Also I am guessing you did not whip your frosting enough if there was not enough to cover the cake since I had almost a cup leftover and I spread it on pretty thick.[/QUOTE]

03-08-2007, 12:07 AM	#52
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?

03-08-2007, 04:20 AM	#56
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	thanks, kevin! I'll try that icing on the next cake =)