Dark Chocolate Mini Cake

This is a rich, moist, dark chocolate mini cake you can either microwave or bake in your oven (if you can wait that long!).  Yum!  8+d

Dark Chocolate Mini Cake

2 tablespoons melted salted butter
1 large egg
1/4 cup chocolate Hood Calorie Countdown Dairy Beverage
2 tablespoons powdered erythritol
2 tablespoons Hershey’s Special Dark Cocoa Powder
2 teaspoons Fiberfit Liquid
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/8 teaspoon salt
1/4 cup almond meal
2 tablespoons coconut flour

Dark Chocolate Frosting/Glaze

1 tablespoon melted salted butter
1 tablespoon Hershey’s Special Dark Cocoa Powder
1 tablespoon powdered erythritol
1 teaspoon Fiberfit Liquid
1/4 teaspoon vanilla
1/16 teaspoon salt

Grease a small (2-cup or so) microwavable bowl or dish.  Set aside.

In a small bowl, whisk together cake ingredients in the order given until well blended.  Pour into prepared dish and microwave on high for 3 1/2 minutes.  Let sit for 5 minutes to finish cooking.

Meanwhile, mix frosting ingredients well.  Carefully remove cake upside-down onto a small plate or saucer.  Frost with chocolate frosting/glaze (it will melt) and eat.  I suggest eating this right away because the edges tend to get dry as they cool.

You can also bake the cake in a regular oven for 30 minutes at 350, then let it sit at least 5 minutes and frost in the baking dish (I used a Corning Ware 2 1/2 cup square dish).  This makes the texture moist throughout the cake.

The cake has about 5 net carbs and the frosting has about 1/2 net carb for a total of about 5 1/2 net carbs in the entire recipe.

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