Ingredients Required:
· 4 ounces chopped sweetened dark chocolate,1/2 cup coconut cream, 2 large eggs, 30 drops liquid stevia,1/2 cup almond flour, 2 tbsp. cacao powder,2 tbsp. baking soda,¼ tbsp. fine salt,½ pound softened gold butter,3 scoops vanilla MCT powder, Chocolate chips.
Instructions:
·
Pre-heat the oven to 350F.
·
Microwave the chopped chocolate in a
microwave-safe bowl for 30-40 seconds. Whisk it until smooth, then mix the
coconut cream and keep whisking until it becomes smooth.
·
Once it has cool down, add eggs and
stevia to it and mix until fully combined and then set aside.
·
Mix all the dry ingredients in a
separate bowl and then add them into the wet mix.
·
Transfer the cake batter to a greased
pan and bake for 25-30 minutes.
·
Let the cake cool completely. Once it
has cooled down, cut the cake into two halves.
·
Whip the butter and vanilla MCT
powder until smooth. Spread the buttercream over the first half. Now stack the
second half over it and apply on it one thin coat of buttercream. Keep the cake
in the freezer for about 20 minutes to harden the butter.
·
Remove the cake from the freezer.
Apply the remaining buttercream with a spatula and garnish with chocolate chips.
Your cake is ready to serve.