Chocolate Brownie Cake
Sheer indulgence in this double layer chocolate brownie cake where I used a chocolate "mousse" ganache to ice the layers, sides and top... all this decadence at only 4.9g carbs per serving!
Servings 8 slices
Calories 467kcal
Equipment
Ingredients
For the brownie cake
- 120 g unflavoured coconut oil melted
- 3 eggs whisked
- 5 drops liquid Stevia (vanilla-flavoured) (optional)
- 170 g almond flour
- 150 g powdered erythritol confectioners
- 40 g cocoa powder
- 2 tsp baking powder
For the mousse
- 100 g 85% Lindt dark chocolate
- 150 g double cream
To finish
- powdered erythritol confectioners (optional dusting)
- berries of your choice optional (not included in macros)
Instructions
- Preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5). Grease and line the base and sides of two sandwich tins (18cm / 7") with parchment paper.
- Melt the coconut oil in the microwave or gently in a pan on the stove, then remove and allow to cool slightly before whisking into the eggs. (Failing to let it cool a little may result in cooking parts of the egg.) Add the drops of vanilla-flavoured liquid Stevia (if using*) and whisk well to combine.*If you choose to not use the Swerve sweetener I recommend (and use plain erythritol instead), a few drops of liquid stevia will balance out the 'cooling' effect erythritol has. However, this is why I love Swerve, its the perfect sweetener offering a great balanced flavour - so there is no need to add the stevia.
- Combine the almond flour, sweetener, cocoa powder and baking powder in a separate bowl. Tip the egg mixture into the bowl of cocoa/almond flour mixture and mix well to combine.
- Immediately divide the mixture between the two sandwich tins and smooth over the tops with a spatula. The brownie mixture is quite dense, so do not expect it to be like regular cake batter. I always place them onto a tray for easier removal or rotation.
- Bake in the oven for 15 minutes or until a cake tester inserted into the middle comes out clean. If it still looks slightly underdone, switch the oven off and leave the cakes in there for 4-5 more minutes to gently cook through in the residual heat. This will avoid the tops burning.Out of habit, I always rotate the tray halfway through. If you do this too, do so quickly to avoid the oven losing heat while open.
- Once done, set aside on a cooling rack to cool. After cooling, remove from the tins and peel away all the parchment.
- Once the cakes have cooled, make the mousse ganache (which takes very quick). Break the chocolate up into smaller pieces and melt gently over very low heat in a non-stick pan. Remove from the heat and set aside.
- Pour the cream into a bowl and use a hand mixer to whip to semi-stiff peaks.
- Pour the melted chocolate into the whipped cream and fold in to combine.
- You will notice is stiffens quite quickly because the chocolate has come into contact with the cool cream. This is why this must be done just before you are ready to finish your cake which should be cooled before icing.
- Use a spatula or palette knife to spread a generous layer of mousse ganache onto one of the cooked brownie cake layers. Place the second brownie cake layer on top and gently press down. Use the remaining mousse ganache to cover the side and top of the cake, smoothing it over evenly.
- Dust over confectioners sweetener and top with any berries of your choice if you wish to do so. Cut into 8 slices and enjoy the rich decadence!
- This cake can be made ahead of time. Store covered in the fridge, but remove from the fridge at least 1-2 hours before serving. Remember, the coconut oil present will solidify when chilled so you want it to 'ease up a bit' before tucking in!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 467kcal | Carbohydrates: 4.9g | Protein: 10g | Fat: 45g