Chocolate Layer Cake w/Buttercream Frosting

[BikerAng]

Whoo hoo! I can't wait to see these recipes either, Lauren! I'm loving the bean cakes/desserts! Thanks for all your recipes and tweaks!

[mom2twoboys]

I made the cake and it rose beautifully and then after cooling for ten minutes, it sunk, Is that old baking powder/soda?

After it cooled I covered it and put in the microwave overnight and this morning the top looked like white powdery possible moldy. I can't be mol;dy after one night. I ate it without frosting it does not take moldy It is very yummy but that white looking top is weird. I wish I knew how to post a pic. Did this happen to anyone else?

[jacksmixedtape]

Originally Posted by mom2twoboys

I made the cake and it rose beautifully and then after cooling for ten minutes, it sunk, Is that old baking powder/soda?

After it cooled I covered it and put in the microwave overnight and this morning the top looked like white powdery possible moldy. I can't be mol;dy after one night. I ate it without frosting it does not take moldy It is very yummy but that white looking top is weird. I wish I knew how to post a pic. Did this happen to anyone else?

It the cake done? I baked mine for 45 minutes, and the top was dry and very firm.

Someone else commented on the white powdery stuff--did you use erythritol?

[mom2twoboys]

Picasa Web Albums - MariaRN - cake

Can you see the white looking stuff on the top?

[jacksmixedtape]

I made this cake with honey for the photos. Haven't seen the white looking stuff.

[BikerAng]

I made the cupcakes with erythritol and stevia and no white stuff ever appeared on top (didn't frost them for a day and left them out overnight covered). The cupcakes rose and didn't fall and were very dry on top, almost crusty on top (softened up overnight when they were covered).

[Charski]

I don't think it would mold that fast, although I suppose it depends on the humidity where you live. I'd suspect more that some of your sweetener maybe didn't get thoroughly dissolved/mixed in and just recrystallized on top.

I'd say, too, that if your cake rose up fine, then fell after cooling, that your baking powder is probably fine (or else it most likely wouldn't rise up as usual) and that as Lauren suggests, it didn't bake long enough. You want it to spring back readily when you press it with your finger. I also check with a toothpick but that's not always as accurate as the press method for me!

[mom2twoboys]

I was thinking it was maybe the E wasn't mixed in so good. The is no funny oops that is moldy taste. The cake is extremely moist so maybe it did not cool long enough. I tried the toothpick thing. It is so yummy! I bet it will be gone before I frost it now that I have already tried a bite.

[TXUKGal]

Originally Posted by jacksmixedtape

I tried a batch with Splenda, and the batter wasn't that great. The chocolate was too bitter for my taste, but perhaps that's just my own taste issues with Splenda coming through. I then added 2 tablespoons honey and 1/2 teaspoon stevia with the Splenda, and the cupcakes came out perfect.

Thanks for the suggestion. I don't have stevia but I wonder if I did a combo of splenda and honey if that would work? I live in the UK and they have something called Half Spoon which is half sugar and half sweetner. I thought I might try that.

[festivelyplump]

I made the buttercream icing without an egg and its still looking OK in the fridge ( a week down the line), because we in the UK have a hard time trying to track the likes of erythritol and stevia I used finely ground xylitol, my O/H made one comment that the icing had a gritty texture but other than that it didn't seem to stop him from eating it!
TXUKGal I found this in a health food shop called Holland & Barrett and also discovered this in Waitrose yesterday, I know its not carb free and there are some unpleasent side effects if consumed in vast quantities but I personally think it tastes more 'natural' than splenda when used for cooking muffins and cakies etc.

[jacksmixedtape]

Originally Posted by festivelyplump

I made the buttercream icing without an egg and its still looking OK in the fridge ( a week down the line), because we in the UK have a hard time trying to track the likes of erythritol and stevia I used finely ground xylitol, my O/H made one comment that the icing had a gritty texture but other than that it didn't seem to stop him from eating it!
TXUKGal I found this in a health food shop called Holland & Barrett and also discovered this in Waitrose yesterday, I know its not carb free and there are some unpleasent side effects if consumed in vast quantities but I personally think it tastes more 'natural' than splenda when used for cooking muffins and cakies etc.

Did you powder the xylitol finely in a coffee grinder? I did that, and there was not a trace of grittiness.

[bwylde]

I made two of these last week and ate most of the second one myself (I think I posted I used cream cheese icing for the first but I made the heavenly butter cream for the second...yummm!!). The kids loved them and want me to make more! My only problem, way too addictive!! I would eat a piece for breakfast; it filled me up and satisfied my sweet chocolate tooth . Then I'd have a little sliver for a snack and a bit for dessert . I plan to make more but freeze them in cupcake form so it's less tempting to eat a lot.

[Tweaker Geek]

Well Lauren, to you over and over again! I made the cake yesterday and just frosted it this afternoon. The frosting is sooooo yummy that I had to try a little sliver (yeah, little!) of the frosted cake and I have to say that this is probably the best chocolate cake and frosting, high or low carb, that I have ever made! I am a big fan of the chocolate mayo pound cake but I think this even tops that one! You are such a wonderful baker and I just love you for all that you contribute and share with us on this board.

I did use the egg yolk in my frosting, since your recipe said frost immediately before serving I'm still going to assume that as long as it's kept in the fridge there won't be any problem with raw egg yolk in there. I this a reasonable assumption on my part? - I certainly don't want to come down sick, but I can't eat the whole cake immediately -- well, maybe if I have to!

[Charski]

I'll come help ya, Tweaker!

I think refrigerated it should be fine.

[Tweaker Geek]

Anytime Char!

[JunkInMyTrunk]

Originally Posted by BikerAng

I made this last night, but made them into cupcakes. I had them on the counter cooling (they had been sitting for about 2 hours) and DH comes home and snags one and yells, "who are these for, are they legal?" He always yells that when we're in a restaurant or shopping too. He couldn't believe they were LC, and when I told him there were beans in them he just couldn't believe it. These are super!

Your description of your husband made me smile!

[kimlou]

Thanks Lauren,

I made the cake into cupcakes. They are cooling on te counter. Wait 8 hours, who are you kidding? Curiosity killed the cat. I'll tough it out so I can icing them.

[BarbDe]

I'm stuck home tomorrow, truck's in the shop. BUT I made sure I had all the ingredients to try this out tomorrow. I am dying to see how it comes out! I showed it to my sister and her response was "are you KIDDING me?" LOLOL.

[kimlou]

Originally Posted by kimlou

Thanks Lauren,

I made the cake into cupcakes. They are cooling on te counter. Wait 8 hours, who are you kidding? Curiosity killed the cat. I'll tough it out so I can icing them.

Okay.... I went on and put frosting on them. I thought I had erythritol when I started preparing the cake earlier.. I didn't so I had to use honey.
The bummmer came when preparing the frosting.. I had to use xylitol. Not such a fan of the cooling sensation. It was still good, but next timeI will use the erythritol ( on my next Netriton order) I did blend a bit of peanut butter in to break down some of the chocolate.
Put frosting on few of them . Save some for Strawberries sweetened w/Splenda and HWC.

Going to try the Coconut Pound Cake next, with berries (after I get erythritol)

[jacksmixedtape]

Bwylde, glad to hear you and the kids liked these! I hear ya on the addictive quality of baked treats. Glad I have boys in the apartment compliment to shove these treats off on!

Tweaker, thanks so much for the feedback! Glad you enjoyed. I don't tend to worry about storing my baked good any particular way--strengthens the immune system is what I say, LOL. They should be fine stored in the fridge. Mine kept very well.

BarbDe, give your sister a taste of the finished product and see how she acts then, haha!

Kimlou, did you grind the xylitol into a fine powder? I find that it has less of a cooling sensation than erythritol. I grind it up very well in my magic bullet. Hope the coconut cake works out for you!

[kimlou]

Originally Posted by jacksmixedtape

Kimlou, did you grind the xylitol into a fine powder? I find that it has less of a cooling sensation than erythritol. I grind it up very well in my magic bullet. Hope the coconut cake works out for you!

Yea, I did. The cooling wasn't bad at all. I am just not a fan of minty foods.
Gum I like ... go figure.
It was delicious, I knew it would be I have liked every recipe of your I have tried.
I have frozen them , keeping to portion control here. Anybody else frozen them, and, how didi they taste afterwards.

BTW----- For me it did not trigger any cravings and that was worth the minty. One bite of anything sweet will usually do it.

[Motts Landing]

Lauren: THANK YOU!! Deeeeelishious
I have company visiting for a couple weeks and my bro-in-law (who admits to not really liking chocolate cake) gave it the highest praise!! Everyone else loved it as well and they were totally shocked & in disbelief that it was made from black beans, including myself!

Just a little funny: they did ask me if the beans in the cake would give them "the vapors"! (so far so good)
Julie

[kimlou]

Originally Posted by Motts Landing

Lauren: THANK YOU!! Deeeeelishious
I have company visiting for a couple weeks and my bro-in-law (who admits to not really liking chocolate cake) gave it the highest praise!! Everyone else loved it as well and they were totally shocked & in disbelief that it was made from black beans, including myself!

Just a little funny: they did ask me if the beans in the cake would give them "the vapors"! (so far so good)
Julie

Either the beans or the sugar alcohol in the xylitol...... did me :blush:

[BarbDe]

Can somebody tell me how many regular size cupcakes this makes??

[kimlou]

Originally Posted by BarbDe

Can somebody tell me how many regular size cupcakes this makes??

Mine made 12.

[BarbDe]

Thanks Kimlou. I don't know if it was posted here before. I was being lazy.:blush:

[shadowzip]

I made this last night, let it sit covered on the counter overnight and frosted it this morning. I am waiting until after dinner to taste/ Looks amazing though.

Now for my tweaks I am at my daughters house in Texas. I can find 25 varieties of black beans here LOL but I can not find erythritol anywhere, I did find xylitol so I used that with a little splenda and the tiniest bit of honey for the cake. I doubled the frosting recipe and used 1/2 butter and 1/2 cream cheese, I powdered the bejeebus out of the xylitol for the frosting and added a little splenda. The frosting is the closest to regular high carb frosting I have ever tasted Lauren. Licked the bowl clean this morning, no grittiness or cooling either.

So just a hint for everyone, powder the heck out of the xylitol or erythritol, it really does work.

Thanks Lauren, I have my eye on those coconut mini muffins next.

[sjl330]

Shadowzip, did you powder it with a coffee grinder? I'm going to try this recipe again and frost it this time. I still have some from last time though!! DH doesn't like it. He's so weird. He's afraid I'm going to feed him something he might not like, lol.

[kimlou]

Originally Posted by sjl330

Shadowzip, did you powder it with a coffee grinder? I'm going to try this recipe again and frost it this time. I still have some from last time though!! DH doesn't like it. He's so weird. He's afraid I'm going to feed him something he might not like, lol.

Not shadow.... but, I did use my coffee grinder to make the xylitol powder

[jill72]

[QUOTE=shadowzip;12086475]...I am at my daughters house in Texas. I can find 25 varieties of black beans here LOL but I can not find erythritol anywhere,QUOTE]

Sounds like you had success with the xylitol, but for future reference, Whole Foods now carries erythritol. It's in the baking section with the sugars and it's called ZSweet (or something similar to that).