Keto Chocolate Blackout Cake Recipe

• servings: 16 servings
• active time: 1 hour
• total time: 2 hours

Ingredients

1/2 cup heavy whipping cream

1/2 cup almond milk (Or another low carb milk)

3 tbsp Swerve Granular (or other granular sweetener)

2 tbsp allulose

2 large egg yolks

1/4 tsp glucomannan (or xanthan gum)

1/4 cup cocoa powder

2 tbsp butter (cut into two pieces)

1/2 tsp vanilla extract

1 recipe Keto Devil's Food Cake (just the cake, without frosting)

3 ounces unsweetened chocolate (chopped)

1/2 cup butter (softened)

4 ounces cream cheese (softened)

2/3 cup Swerve Confectioners (or other powdered sweetener)

3 tbsp cocoa powder

1 tsp vanilla extract

2/3 cup heavy whipping cream

Directions

Pudding

In a medium saucepan over medium heat, combine the cream, milk, and sweetener. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk the egg yolks until smooth. Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.

Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. Remove from heat and stir in the butter and vanilla extract until smooth.

Pour into a bowl, cover with plastic wrap, and refrigerate 2 to 3 hours.

Cake

Prepare the cake layers according to the instructions in the Devil's Food Cake recipe.

Let cool completely, then carefully slice each layer through the middle into two thin layers. (Tip: If you make the cake layers ahead of time, a few hours in the fridge help them firm up enough to slice more easily. Wrap them in plastic so they don't dry out).

Frosting

Place the chopped chocolate in a microwave safe bowl and melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.

In a large bowl, beat the butter and the cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.

Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. Add the cream a few tablespoons at a time until a spreadable consistency is achieved.

To assemble

Place one layer of cake on a cake platter and pipe a ring of chocolate frosting around the outside edge. This creates a barrier to keep the pudding from oozing out. Spread half of the pudding inside the ring of frosting.

Add another layer of cake on top and repeat with a ring of frosting and the pudding. Top with a 3rd layer of cake.

Spread the top and sides of the cake with the remaining frosting. If you want to make a swirl on top of the cake, place the cake on a turntable. Hold a spoon to the center of the frosted top and turn the cake. Move the spoon outward from the center as you turn.

Take the final layer of cake and crumble it up. Carefully press some of the crumbs into the sides of the cake (you will probably only use about half of the crumbs).

Refrigerate one hour to firm up before slicing.

Nutrition

• Serving Size: 1 slice (1/16th of cake)
• Calories: 357 kcal
• Total Fat: 31.3 g
• Total Carbohydrate: 8.3 g
• Dietary Fiber: 4.1 g
• Protein: 9.4 g