My favorite cake combination is chocolate cake and white frosting. I love white chocolate ganache! I especially love that I can make it sugar free by using sugar free chocolate chips! Sort of like a devils food cake. The filling for this version is my own sugar free seedless mixed berry jam.
Best part of this decadent dessert is that it’s sugar free, gluten free, low carb & keto friendly. Perfect for any special occasion!
I have been perfecting my sugar free baking skills lately, including piping frosting! I added a little of the berry jam to the batter for extra moisture and another layer of flavor. It’s my secret ingredient!
3 cups super fine almond flour
1/4 tsp salt
1 tsp instant coffee
1/2 cup cocoa powder
1/4 tsp monk fruit (or 1 cup favorite sweetener)
1/4 cup yacon syrup (honey/maple syrup if not keto)
1/4 cup mixed berry seedless jam
3 tbsp extra virgin olive oil
1 tbsp vanilla extract
1 tsp cinnamon
Filling – same seedless berry jam used in cake can be used to fill the cake. You will need 1/3 cup.
1 cup heavy cream
1 package of white chocolate (7 oz)
Preheat oven at 350 F.
What I love is that this is a dump cake. Meaning you can dump all of the cake ingredients into a mixer, or even a blender if you don’t have one and beat it all together until thoroughly combined.
Go right ahead and do that! Beat it for 8-10 minutes. Easy!!!!
Grease two 7 inch cake pans and divide the batter equally between the two. Bake for 50 minutes or until you can pierce it with a toothpick and it comes out dry. Alternatively, you can make this in a 9 inch baking pan instead.
To make the ganache, warm up the heavy cream till bubbles start to form. Remove from heat. Pour in the chocolate chips and cover. After 10 minutes, they will have melted and you stir to thoroughly combine. Set aside in the refrigerator.
When your cakes are ready, cool them on a cooling rack.
Do not slice or frost until the cake is at room temperature and the ganache has cooled down.
When ready, whip the ganache with the whisk attachment in a medium mixing bowl. Place back in the refrigerator to cool and set so that you can frost your cake. It shouldn’t take more than a few minutes. Because I have ruined this before, I initially whip it for five minutes on high. It turns white. I place it back into fridge to stiffen up a little for 10-15 minutes and then whip it once more to fluff up. It’s my personal tip. If you go too far, it is so easy to turn the ganache into a grainy mess! Place it back in the fridge until you are ready to use it.
Slice off the top of the cake to flatten it out and level it off. I then sliced those cakes in half to create a four layered cake.
Now you can start building the layers. I recommend that you search on YouTube for visual directions as I did, so that you can do it right!
I piped a ring of frosting along the perimeter of my first layer to build a dam. Then filled the rest of the layer with jam. This way the jam does not spill out of the sides of the cake. Then repeat with the next layers. Finally top the cake & frost. Again, YouTube is your BFF for this! I frosted once around the whole cake (the crumb layer) and placed it in the fridge before going in with one more layer and finally pipping the pretty design on top. Let it set in the refrigerator before slicing.