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Old 08-24-2016, 11:34 AM   #1
EnglishLit
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Chocolate Cake, Two Ways (With Pics)

The first cake (Birthday Cake) is a take on BettyR's chocolate fudge cake, with a few tweaks. We call it "Black Velvet Cake" because it uses cream cheese icing. In the picture, I halved the recipe and made one six inch cake.

The second is a failed zucchini brownie recipe! lol It came out absolutely delicious and moist, but it is definitely not brownies, but definitely a superior cake! Regardless, I've decided to incorporate it in my recipe files because it is that good!

*Note, I use King Arthur cake enhancer in all of my low carb cakes because I find that it helps preserve them better, but it is optional. 2 tsps per recipe should do it.*

Chocolate Birthday Cake
(Makes 12 cupcakes or 9, 10 inch one layer cake)

1 ½ cups almond flour (Wellbee or Honeyville)
¼ cup vital wheat gluten
¼ cup low carb flour
⅓ cup Special Dark cocoa powder
1 scoop vanilla protein powder
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
3/4 cups sweetener (I used Just Like Sugar and Tagatose)
1 tablespoon Diabetisweet (Ace K) OR 1 tablespoon Isomalt + 1 pk Ace K

Wet Ingredients:

2 eggs
½ cup mayo
½ cup unsweetened vanilla cashew milk
1 tbl butter vanilla bakery emulsion
2 tsp vanilla extract

Preheat oven to 325 degrees

Combine dry ingredients in bowl and whisk until combined.
In a blender, add the wet ingredients and blend. Add dry ingredients and blend on low for about 2 minutes until completely mixed.
Pour into prepared pan or cupcake liners, and bake 20 minutes for cupcakes, and about 22-25 minutes for cake. Remove and let cool completely before frosting.

Cream cheese frosting

1 8 ounce package of cream cheese, room temp
½ stick butter, room temperature
¼ tsp salt
½ tsp butter vanilla bakery emulsion
¼ cup heavy cream
1 1/2 cups powdered sweetener
Place all ingredients in mixer bowl and beat for about 2 minutes. Spread onto cooled cake. Refrigerate.

Zucchini Cake (adapted from King Arthur):

8 ounces zucchini, cut into chunks
3 tablespoons melted butter or oil
3 large eggs
2 tsp butter vanilla emulsion or vanilla extract
3/4 cups sweetener (tagatose and just like sugar)
1 tablespoon isomalt
1 packet Ace K

2/3 cup cocoa powder
1/2 tsp espresso powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup low carb flour (I used 1/4 cup JM's cake flour and 1/4 cup soya flour)


Preheat oven to 325. Grease an 8 inch pan. Set aside.

In a blender, blend together zucchini and all wet ingredients and sweeteners until smooth. Add dry ingredients and blend again until smooth, scraping the sides.
Pour into prepared pan and bake for about 30-35 minutes until cake is set.

Frosting:
4 ounces cream cheese
2 tablespoons butter
1 cup powdered sweetener
1/4 cup cocoa powder
1 tsp vanilla butter emulsion flavoring
1 tablespoon heavy cream

In a bowl, mix all together until whipped. Spread on cooled cake.
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Old 08-24-2016, 12:31 PM   #2
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These cakes look stunning.
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Old 08-24-2016, 01:52 PM   #3
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Old 08-24-2016, 07:49 PM   #4
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EnglishLit - you've been a busy baker! Everything looks great, I can almost taste that zucchini cake!
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Old 08-24-2016, 09:01 PM   #5
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[QUOTE=EnglishLit;17510215]The first cake (Birthday Cake) is a take on BettyR's chocolate fudge cake, with a few tweaks. We call it "Black Velvet Cake" because it uses cream cheese icing. In the picture, I halved the recipe and made one six inch cake.

The second is a failed zucchini brownie recipe! lol It came out absolutely delicious and moist, but it is definitely not brownies, but definitely a superior cake! Regardless, I've decided to incorporate it in my recipe files because it is that good!

*Note, I use King Arthur cake enhancer in all of my low carb cakes because I find that it helps preserve them better, but it is optional. 2 tsps per recipe should do it.*

Chocolate Birthday Cake
(Makes 12 cupcakes or 9, 10 inch one layer cake)

1 ½ cups almond flour (Wellbee or Honeyville)
¼ cup vital wheat gluten
¼ cup low carb flour
⅓ cup Special Dark cocoa powder
1 scoop vanilla protein powder
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
3/4 cups sweetener (I used Just Like Sugar and Tagatose)
1 tablespoon Diabetisweet (Ace K) OR 1 tablespoon Isomalt + 1 pk Ace K

Wet Ingredients:

2 eggs
½ cup mayo
½ cup unsweetened vanilla cashew milk
1 tbl butter vanilla bakery emulsion
2 tsp vanilla extract

Preheat oven to 325 degrees

Combine dry ingredients in bowl and whisk until combined.
In a blender, add the wet ingredients and blend. Add dry ingredients and blend on low for about 2 minutes until completely mixed.
Pour into prepared pan or cupcake liners, and bake 20 minutes for cupcakes, and about 22-25 minutes for cake. Remove and let cool completely before frosting.

Cream cheese frosting

1 8 ounce package of cream cheese, room temp
½ stick butter, room temperature
¼ tsp salt
½ tsp butter vanilla bakery emulsion
¼ cup heavy cream
1 1/2 cups powdered sweetener
Place all ingredients in mixer bowl and beat for about 2 minutes. Spread onto cooled cake. Refrigerate.


Englishlit: I noticed that there isn't a whole lot of sweetner in the base of the cake. is this correct amount of sweetner??

Last edited by marshamarsha; 08-24-2016 at 09:02 PM..
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Old 08-25-2016, 07:28 AM   #6
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Looks so yummy! I think these pics really got under my skin EnglishLit because as soon as my hubs came home yesterday I promptly handed him the baby, ran to the kitchen and blasted out a chocolate sponge...

Today I will dream of what to fill it with 😀
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Old 08-25-2016, 10:42 AM   #7
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Bonbon please let us know what you decide to make! My daughter loves that birthday cake and requests it when she comes home from college on a break, and of course I have to oblige. The zucchini cake is so, so good, you would never know that it is low carb.

marsha the amount of sweetener is correct. These are small cakes and the protein powder added is also sweetened, but make whatever tweaks you feel are necessary.
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Old 08-25-2016, 08:05 PM   #8
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English,

You have been on a wonderful baking spree!
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Old 08-26-2016, 10:16 AM   #9
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Looking good girl!
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Old 08-28-2016, 08:10 AM   #10
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Quote:
Originally Posted by EnglishLit View Post
Bonbon please let us know what you decide to make! My daughter loves that birthday cake and requests it when she comes home from college on a break, and of course I have to oblige. The zucchini cake is so, so good, you would never know that it is low carb.

marsha the amount of sweetener is correct. These are small cakes and the protein powder added is also sweetened, but make whatever tweaks you feel are necessary.
English, I had just made a big batch of VF rasp sauce so I used that to make a tart raspberry frosting for the inside and then did a VF vanilla frosting outside. We have so many raspberries now. i wanted to celebrate the berries before they go all watery and bland for the next 9 months!

Are you or anyone reading watching the Great British Bake Off 2016? It started this week. Very excited to see Jaffa cakes 😀

PS: I love your baking spree in the heat of summer. You know you love baking when...
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Old 08-28-2016, 12:41 PM   #11
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I LOVE baking. I'm lucky enough that I get to do a lot of high carb and low carb baking. I don't think anything is as satisfying as kneading a loaf of bread, even if I don't get to eat it when it's finished.

I would love to hear more about your VF baking adventures!
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Old 08-28-2016, 03:25 PM   #12
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I love it too. Watching a batter transform in the oven with a little heat and creating wonderful smells that fill the house with comfort. Magic!

Been very busy of late with a wee one but will look forward to sharing more soon hopefully. Ps: four months old is too soon to start her on cake, right?!
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Old 01-16-2018, 04:29 PM   #13
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Old 01-17-2018, 08:11 PM   #14
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Oh man. I'm taking a break from all baked goods because I put on a few pounds in December, but I cannot WAIT to make that zucchini cake again! It was so easy and it used such a small amount of "flour".
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Old 01-18-2018, 05:51 PM   #15
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English, I'm not familiar with Ace K. Is there anything else that could substitute for it successfully in this recipe?
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Old 01-18-2018, 08:02 PM   #16
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Oh, it's a sweetener similar to aspertame I think, but it doesn't leave an aftertaste after its cooked. I used to use it because it was one of the ingredients in Diabetisweet and I loved that sweetener, but then I realized that it was time to let it go, so I no longer use it. Any sweetener should work in place of it. I would probably just add an extra two tablespoons of regular granulated sweetener.
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Old 01-19-2018, 02:17 PM   #17
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Thanks, English! The non-sugar sweetener field is constantly changing. Right now, BochaSweet is my "it" sweetener of choice, so I will give it a whirl the next time I'm felling like having a cake. Yours look absolutely splendid!
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