I just absolutely love chocolate cake, but when you change your diet it can be hard to recreate a grain free or low carb version. You may remember my Grain Free Chocolate Cake Roll recipe. When I made that recipe the texture of the cake reminded me of sponge cake and I knew I wanted to turn it into a layer cake next. The cake roll can be difficult to keep from breaking so the layer cake option makes it much easier to deal with. The good news is that if you’re watching your carbs, I have included some lower carb options so you can still enjoy the cake. I ended up adding a little flavoring to the cream layer. Since chocolate and orange make a great combination, I made that my flavoring of choice. I used Orange essential oil so that I could get the flavoring without synthetic flavorings and without all the added carbs. But remember, not all essential oils can be added to food. Some essential oils are considered perfume grade only and some may say that they are pure, but really can have synthetic ingredients added to it. Just like with food, it’s so important to know the source of the essential oils and how they are processed. I get my essential oils here.
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- 6 oz chocolate of choice (I used this chocolate here or for lower carb use stevia sweetened here)
- 3 Tbsp water
- 6 large eggs, at room temperature, separated
- 2/3 cup coconut sugar (get coconut sugar here or use Swerve for low carb here)
- 1/4 tsp salt
- 1.5 cup heavy cream or coconut cream
- 1/4 cup powdered coconut sugar (run regular coconut sugar in a blender or food processor until finely powered)
- 3-6 drops Young Living Orange essential oil (Click here to get quality essential oils)
- 3 oz chocolate (I used this chocolate here or for lower carb use stevia sweetened here)
- 2 tbsp butter or ghee
- Preheat oven to 350 F
- Grease two 8" round cake pans with coconut oil or butter and line the bottom of each pan with a piece of parchment paper (grease the top of the parchment paper also).
- In a double boiler, melt the chocoalte and water. Stir occasionally.
- While the chocolate is melting, add the egg yolks to a mixing bowl and mix on medium speed for 1 minute.
- Add 1/3 cup of coconut sugar and mix until combined.
- Add the remaining coconut sugar and mix for 2-3 mintues on medium speed.
- Once the chocolate has melted, add 1/4 of the chocolate to the egg yolk mixture and mix to combine.
- Add the remaining chocolate and mix until throughouly incorporated.
- In a seperate mixing bowl, with cleaned beaters. Add the egg whites and salt.
- Beat on high speed until the whites have stiff peaks.
- Add 1/4 of the egg whites to the chocoalte mixture. Carefully fold the egg whites into the chocolate.
- Add another 1/4 of the egg whites and fold them into the chocolate mixture. Repeat with the remaining egg whites.
- Pour the cake mixture divided evenly into the prepared pans and spread into even layers.
- Bake for 13-15 minutes or until the cake is just set.
- Carefully invert the cakes onto a cake dish or serving tray.
- Remove the parchment paper from the cake and allow to cool compeltely.
- While the cakes are cooling, add heavy cream (or coconut cream) and coconut sugar/sweetener into the bowl of a mixer. Beat until light and fluffy and the coconut sugar is combine.
- Once the cakes have cooled, apply a later of the cream filling over one of the cakes.
- Top the cream filling with the other cake layer.
- Place both cakes in the refrigerator to chill.
- While the cake is setting, melt the chocoalte and butter (or ghee) in a double boiler.
- Once melted, spoon the chocolate mixture over the cakes and allow the chocolate mixture to set (I put them back in the refrigerator)
- Once set, cut into slices to serve.