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Chocolate Mocha Layer Cake

Chocolate Mocha Layer Cake

Yield: 12 slices (for 2-layer cake)
Serving Size: 1 slice

Net Carbs: 3.5g per serving (including frosting)
Fat: 23g per serving
Protein: 8g per serving

Ingredients

Cake

Frosting

Directions

Cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, thoroughly mix almond flour, golden flax seed meal, and baking powder.
  3. Melt butter in a large double boiler.
  4. Add sweetener, cocoa powder, salt, espresso powder, and vanilla extract to the butter and stir until smooth consistency.
  5. Remove from heat and allow to cool for a few minutes.
  6. Gradually whisk in the eggs to the warm mixture until all are incorporated and the mixture is smooth.
  7. Add flour mixture to the chocolate mixture and stir until fully blended.
  8. Thoroughly coat two 8-inch cake pans with your oil of choice and dust with cocoa powder to prevent sticking.
  9. Pour the batter evenly into the two pans.
  10. Bake for 15 to 18 minutes or until middle of cake is set and a toothpick comes out clean.
  11. Allow to cool and then wrap each pan and chill in refrigerator for a minimum of 1 hour.

Frosting

  1. In a large bowl, using an electric hand mixer, cream together butter, cream cheese and sweetener until light and fluffy.
  2. Add cocoa powder, espresso powder, vanilla extract, and salt.
  3. Continue to beat until fluffy.
  4. Carefully remove one of the chilled cakes from the pan and move to cake platter.
  5. Spread frosting on top of this layer.
  6. Carefully remove the second cake and place on top of the frosted layer.
  7. Evenly spread the balance of the frosting on the top and sides.

 

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Lauren Paley

Creator of Fearless Keto. Model + health & wellness enthusiast. After losing 45 pounds on Keto, I want to give back to the community that gave me so much 👑

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