Cherry Dark Chocolate Sour Cream Bundt Cake Low Carb And Gluten Free Food
KETO CHOCOLATE BUNDT CAKE RECIPE
A keto chocolate bundt cake recipe with easy ingredients, just 5.6g net carbs, and stunning presentation! Plus, get tips for a sugar-free bundt cake that releases clean.
Provided by Maya Krampf
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
- In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
- In a second large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until smooth.
- Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
- Transfer the cake batter into the prepared bundt pan. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, flip the cake upside down onto a cooling rack and cool completely.
- Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
- Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.
Nutrition Facts : Calories 383 kcal, Carbohydrate 16.9 g, Protein 8.7 g, Fat 35.4 g, SaturatedFat 7.3 g, TransFat 0.4 g, Cholesterol 98.2 mg, Sodium 111.9 mg, Fiber 11.3 g, Sugar 1.8 g, UnsaturatedFat 4.3 g, ServingSize 1 serving
CHOCOLATE SOUR CREAM BUNDT CAKE
I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL
Provided by Luby Luby Luby
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Spray 15 cup Bundt pan very well with baking spray.
- Combine cocoa powder and chopped chocolate.
- Add boiling water and whisk until chocolate is melted and mixture is smooth.
- Set aside.
- In bowl combine flour, baking soda and salt then set aside.
- In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
- Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
- Add eggs a little at a time, scraping down sides until combined.
- Add vanilla and beat about 1 minute.
- Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
- Beat just until blended and no lumps of flour remain.
- Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
- Gently fold in chocolate chips.
- Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
- Transfer pan to a wire rack and let cool for about 15 minutes.
- Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
- Invert pan onto cooling rack and let cake cool completely.
- Ganache:.
- In heatproof bowl combine chocolate and butter.
- In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
- Whisk until melted and smooth.
- Place in refrigerator and let ganache thicken slightly.
- Spoon ganache over cooled cake allowing the ganache to drip down the sides.
- Let the cake stand until ganache is set at least 30 minutes.
Nutrition Facts : Calories 643.7, Fat 43.3, SaturatedFat 26.3, Cholesterol 127.8, Sodium 315.5, Carbohydrate 68.6, Fiber 7.3, Sugar 42.3, Protein 9.7
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