Which chocolate cake is the BEST???
 

I need to make an incredibly awesome chocolately birthday cake for both low carbers and non-low carbers. It seems like the Almond Flour Fudge Cake is the one that has gotten the most attention. But, I wanted to see if there is another one that I should try instead. My plan is to do a trial run of the recipe on Sunday. I don't/can't use any baking mixes or oaty stuff so the Mayo Cake is out for me. Are there any other lc decadent awesome chocolate cake recipes you'd recommend?

The black bean cake is very good IMO, but if you really want an incredibly awesome chocolately birthday cake I'd go with the Almond Flour Fudge Cake - it's incredible!

This is my fave!!!

lowcarbdiets.about.com/od/desserts/r/chocpecantorte.htm

I can't do beans either. :sad: Thanks for the plug for the almond fudge!!

Thanks! This looks great, too!

you know everyone likes something different. how many times have you made a recipe "everyone" is raving about and thought to yourself, " What were they thinking? I could do better than this just making it up as I go along!"

you need to test whatever recipe you pick and be prepared to test more than one if it's really important to make something you are proud of.

I totally agree with this statement.

My favorite cake is the mayo chocolate one, but I have a ? what could I replace the WPI with. My son does Primal Blueprint and won't eat any grains, so WPI is out.

Thanks Debbie

Rosethorns came up with a successful replacement recipe a while back. Here's the thread:

http://www.lowcarbfriends.com/bbs/lo...ound-cake.html

http://www.lowcarbfriends.com/bbs/lo...-cake-pic.html :love:

Debbie there is Bob Red Mill certified GF oat flour in the Mayo Cake I did . Does he eat that?

Have to agree on this one and NO grains. Almond flour makes it dense and quite luscious!

For what it's worth- my entire family including my mother-in-law and father-in-law liked the Chocolate Pecan Torte. :yummy:

The Chicken Ladys choc cake!! Once I made that, I have never even entertained another recipe.

No he doesn't eat oats either, but thanks

You are right, but I at least wanted a starting point. And, I like to hear suggestions about tried and true recipes. I figured I be trying a few recipes.

So, I am very open to more suggestions!!

This definitely seems to be a favorite. Thanks for the link!

So far, it looks like it's going to be the Almond fudge cake and the Chocolate Pecan torte! Thanks!

Which cake is this?

Best Chocolate Cake I ever ate!
 

The best chocolate cake I EVER ate was a German Chocolate Zucchini Cake. You can't taste or see the zucchini, but it makes the entire cake so soft and moist. You'd never know it was sugar free low carb or any other low-something. It also uses some sugar free chocolate chips, which I leave out entirely and it's not noticeable at all.

I can't put a link here, of course, but you can find it in Sugar-Free Low Carb Recipes at SugarFreeLowCarb Blog. I assume it's okay to say that much. If you don't care for German chocolate, just use a regular frosting instead of the Coconut-Pecan frosting, and bingo! There ya go.

Found it!! Thanks!! My mom's favorite cake was German chocolate and as a kid, I never liked it. But, in just the last several years, I've found I LOVE it.

subbing !

I agree with all of the above....But, I just printed out the chocolate pecan torte from Laura Dolson..

Chocopecan Torte

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 cups pecans (in response to one of the comments, don't use salted pecans!)
1/3 cup cocoa
1 t baking powder
1/4 teaspoon salt
4 eggs
1/2 cup (I stick) butter, melted
1 teaspoon vanilla
1/4 cup erythritol (optional)
Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners .
1/2 cup water
Preparation:

Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories


You can get pecan meal on-line, too..

Thanks for posting the recipe.
In reading the reviews, I noticed that some subbed sour cream, coffee or pumpkin for the water. I'm thinking I may try it with sour cream.

Oh..just made this with the water..It's a very delicate, nommie cake..I made it in an 8 inch square pan..Pammed well..

You can get more than 8 servings out of this for sure..Probably 10-12...

I made the Almond Flour Fudge cake on Sunday, but mine didn't turn out as good as it sounds the ones you all made.
I made half the recipe and baked it in a glass pan. Maybe the pan was the problem? I ended up baking it about 15 minutes longer as the middle was still liquid. But, the edges turned out quite dry and it sunk in the middle. It did taste good, though. What do you think went wrong?

I made the Extra Rich Sugar-Free Chocolate Buttercream Frosting to go with it. It had great flavor and I really loved it, but it was such a thin layer on the cake that it kind of disappeared. I'd really like this to be an awesome looking and tasting cake so I kept thinking.

So, last night, I made Maria's German Chocolate Cake frosting to go on top. OMG this stuff is the BEST. It is fluffy and tastes awesome. It looks so pretty on the cake, too. I even left out the pecans.

If I can figure out what went wrong with the cake, I'd like to make this again. Any suggestions?

Oh sorry, the Chicken Lady's cake is the the almond fudge...sorry! :hyst:

Chocolate: Hmmm...was the area of your pan half of that of the pan called for in the recipe? Baking is very scientific..Half of a 9 x 13 would be an 8 x 8 basically..

Ahhhhh, I didn't realize it was her recipe! Thanks!

I used a 9x9 pan, so you'd think it would have taken less amount of time to bake.

No other ideas on what went wrong? It's definitely too dry to serve as a birthday cake. Maybe I need to keep trying other recipes?