Sugar Free Chocolate Cake With Chocolate Buttercream Icing Food

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter with electric mixer.
• Add powdered sweetener and cocoa powder, mix until combined.
• Slowly add unsweetened milk while beating until incorporated.
• Blend in vanilla and stevia until desired consistency is reached.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
• Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
• In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
• Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
• After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
• Place one cake layer on a plate.
• Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
• Place the second cake on top.
• Frost the top and outside of the cake (if desired) with the remaining frosting.
• Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

SUGAR-FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
• Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
• Remove from heat.
• Mix oat flour, baking soda, and salt in medium bowl.
• Combine buttermilk and vanilla in small bowl.
• Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
• Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
• Pour batter into prepared cake pans.
• Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
• Frosting:.
• Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
• Gradually whisk by hand cream into melted chocolate.
• With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
• Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
• You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.

CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
• Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
• Stir in the chocolate and the vanilla extract.
• When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
• This should frost an average sized cake depending the thickness of your frosting.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
• In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
• Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
• Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
• Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
• Frosting.
• Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.