This makes a double layer 8-inch cake.
3 C. Almond Flour
3/4 C. Dark Chocolate Cocoa Powder
5 t. Baking Powder
1 t. Salt
3/4 C. Heavy Whipping Cream
3 Large Eggs
3/4 C. Swerve Granular
4 t. Vanilla
Mix all ingredients until smooth. Pour into two greased, lined with parchment paper 8-inch pans. Bake at 350 for 15-16 minutes. Let cool.
Ingredients for Filling:
½ C. Hot Water
4 T. Dark Chocolate Cocoa Powder
2 C. Lily Dark Chocolate Chips
2 C. Heavy Whipping Cream
2 T. Swerve Granular
While the cake is baking, make this yummy filling. Stir the cocoa into the hot water. Melt the chocolate chips and add the cocoa mix. In mixing bowl, whip on high the whipping cream and Swerve. After peaks have formed, add in chocolate chips/cocoa mixture. Stir. When smooth, place in refrigerator until ready to assembly cooled cakes.
Ingredients for Frosting:
½ C. Dark Chocolate Cocoa Powder
8 Oz. Cream Cheese
¼ C. Butter
3 Cs. Swerve Confectioners
4 T. Heavy Whipping Cream
1 T. Vanilla
Place all ingredients in mixing bowl, mix on high until frosting is made.
Now the fun part! On serving platter, put a good amount of filling onto the platter as your “glue” placing one of the cakes on top. Spread the remaining filling onto the cake, in the middle. Place second cake onto filling. Frost cake with the frosting! Enjoy
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