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Wednesday, June 4, 2014

Triple Chocolate Chunk Cake



My family was delighted to discover I had made a chocolate layer cake on Sunday.  That don't happen too often around here!  Of course, its a healthier one than most.  Lots of chocolate, but no sugar crashes thanks, and no white flour or butter!

This was my first time using powdered erythritol to make chocolate frosting and I think it turned out great.  Honestly, what could be better than sweet, creamy, chocolately frosting that is sugar-free, low in fat and calories???

Sadly by Monday evening the entire cake was totally gone.  Yep, I'm not kidding.  And yes, I may have contributed to its swift disappearance.  Guess I'll just have to make it again!

Triple Chocolate Chunk Cake

Chocolate Covered Katie's mayonnaise cupcake recipe quadrupled
2 cups chocolate chips or chunks (I used sugar-free)

Icing

2 cups powdered erythritol
2 tbls coconut oil, softened
1/4 cup dark cocoa powder
1 tsp vanilla extract
1/4 cup non-dairy milk


To make the cake:  Follow directions from original recipe (quadrupling amounts), but stir in chips or chunks at the end.  Divide batter between two greased, round cake tins.  Bake for about 22-25 minutes, or until toothpick comes out clean.  Let cool and then remove from pans.

For the icing:  Put all the ingredients in blender or food processor and process until smooth.  Add more milk, if necessary until you get the desired consistency.  Spread on cooled cakes.

I have linked this recipe with Urban Naturale's Blog Hop.

2 comments:

  1. My grammy used to make a mayo cake that was absolutely scrumptious. Hello from the Healthy Happy Green & Natural blog hop.

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  2. Thanks for dropping by Melissa!

    ReplyDelete