coffee chocolate cake

Just because a dessert doesn't gluten or sugar, doesn't mean it can't be good. This chocolate layer cake is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it one of our new favorite Keto desserts﻿—ever!

Keto Chocolate Cake

Cooking spray

almond flour

cocoa powder

c. coconut flour

c. flaxseed meal

baking powder

baking soda

kosher salt

c. (1 stick) butter, softened

c. keto friendly granulated sugar (such as Swerve)

eggs

pure vanilla extract

almond milk

c. strong brewed coffee

(8-oz.) blocks of cream cheese, softened

c. keto friendly powdered sugar (such as Swerve)

c. unsweetened cocoa powder

instant coffee powder

heavy cream

So wanted to love this cake. I ignored the mixed reviews and made it anyway. I followed the exact directions and the frosting had a weird texture.  This cake is dry and doesn’t taste very chocolatey or good. I made it for my birthday and my kids wouldn’t eat more than one bite. We threw the rest away. I’m so sorry. I don’t want to be mean. I just want people to know my experience.

Not sure how keto it is but it was delightful.
I used chia seed instead of flaxseed meal

I followed this cake recipe exactly and my batter was so thick and chunky. I had to scoop it into the pans because I couldn’t pour it. Is it supposed to be like that? Somehow it ended up tasting ok, the cake is a little crumbly but I know I didn’t over bake it. I saw someone else say they added some sour cream to the batter and I think that might make it more moist.  I made a vanilla cream cheese frosting instead of the chocolate one. I didn’t use any coconut flour. Just the cream cheese, butter, powdered sugar, about a Tbs of vanilla and about 2-3 tablespoons of heavy cream and I’m very pleased with the frosting. Overall I’m satisfied with the cake because it is edible and won’t be wasted, but I don’t plan on making this recipe again

Loved it.  Not too sweet and wonderfully chocolaty. Easy to make. I haven’t bake a cake in decades but was missing something sweet on my keto diet. Thanks.

Served it at a dinner party and everyone licked their plates! Very moist, not crumbly. Frosting wasn’t stiff... moist and rich. Kind of oozed down over the sides. Yes, decadent! When I make it again I want to try margarine not oil or butter, and a snort of vanilla in the frosting.  A real keeper.

This was awful. I followed the directions exactly and am pretty savvy when it comes to baking. I was very upset with the results. It has an AWFUL after taste.

I added 3 tbsp olive oil and the cake was to die for ( cupcakes) I bought a sugar free frosting so can't comment on it but all of my family including kids and my DM2 hubby LOVED it

This was hands down the grossest dessert  I’ve ever put into my mouth. I followed the directions to a T. I made it for my girlfriend who’s on keto and she couldn’t even swallow it and spit it into the toilet. If you like dirt cake, this is the recipe for you.

Horrible the cake is Trash if I was stranded on an island and my choices were live and eat this cake or starve and die I would starve.

Best chocolate cake ever . I made it for my family once and they begge me to make more . One is pre diabetic, diabetic and two are on a dite including me

https://streaming.hearstdigitalstudios.com/89532dde-f8eb-4302-983e-5e7d6d650416/video_rover_16x9_1080p_hd_1543598446_3126.mp4

This Keto Chocolate Cake Is SO Unbelieveably Fudgy

The classic French Opera Cake, doubled in layers to make six layers of almond sponge cake, three layers of coffee French buttercream, three layers of rich chocolate ganache and topped with a chocolate glaze!

French Opera Cake

(3 ounces) dark chocolate

Tbsp (15 milliliters) coconut oil

(200 grams) granulated sugar

(59 milliliters) water

unsalted butter

salt

espresso powder

vanilla bean paste (or vanilla extract)

(6 ounces) dark chocolate

(118 milliliters) heavy whipping cream

(177 milliliters) coffee

(50 grams) granulated sugar

tsp salt

tsp vanilla extract

eggs, room temperature

(60 grams) all-purpose flour, spooned and leveled

Tbsp (28 grams) melted butter

Preheat the oven to 375F (190C) and grease...

Preheat the oven to 375F (190C) and grease a 6" square cake pan (or as many as you have since you’ll need six layers) .

In a large bowl, combine the almond flour,...

In a large bowl, combine the almond flour, the 1/2 cup of granulated sugar, salt and whole eggs. Beat the mixture for 2-3 minutes, at high speed, until the color lightens and the batter looks fluffy.

In a separate bowl, beat the 1/4 cup...

In a separate bowl, beat the 1/4 cup of granulated sugar with the egg whites, at medium high speed, just until stiff peaks form, 1-2 minutes. Don't over-whip (if you do, see the troubleshooting section).

With a clean spatula, gently fold 1/3rd of...

With a clean spatula, gently fold 1/3rd of the egg whites into the batter until it's fully incorporated. Fold in the second 1/3rd of the egg whites into the batter and then the last 1/3rd.

Sift half of the flour over the batter,...

Sift half of the flour over the batter, gently fold it in just until it's combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and gently fold it in until it's fully incorporated.

Pour 1/6 of the batter into the prepared...

Pour 1/6 of the batter into the prepared pan (about 3.5oz) and use an offset spatula to spread it evenly. Bake the cake for 7 seven minutes, on the middle rack, just until it releases from the edge of the pan a little and the cake springs back when you press on it.

Invert the cakes onto a flat surface and...

Invert the cakes onto a flat surface and then repeat with the rest of the batter. You should get 6 thin layers total.

Brew the coffee and mix it with the...

Brew the coffee and mix it with the sugar until the sugar dissolves. Set it aside to cool completely.

Place the chocolate in a medium, heat safe...

Place the chocolate in a medium, heat safe bowl. Heat the cream in a small saucepan, over medium-low heat, just until it's simmering (not boiling).

Pour the hot cream over the chocolate, cover...

Pour the hot cream over the chocolate, cover the bowl and let it sit for 2 minutes. Stir the chocolate until the cream is fully incorporated. Cover the bowl and allow the chocolate ganache to cool completely to room temperature.

Make 1 batch of French buttercream. Add in...

Make 1 batch of French buttercream. Add in the coffee and vanilla, mixing just until they're fully combined.

To assemble the cake, place the first layer...

To assemble the cake, place the first layer on a flat surface and brush it generously with the coffee soak. Spread a layer of buttercream, about as thick as the cake layer itself, onto the cake.

Top with another layer of cake and coffee...

Top with another layer of cake and coffee soak and then spread a layer of chocolate ganache, about as thick as the cake. Repeat with the rest of the layers and then smooth out the edges as much as possible. Refrigerate the cake for 2-3 hours to let it set.

Slice the edges off the cake to make...

Slice the edges off the cake to make them smooth and then with the rest of the buttercream, frost the outside of the chilled cake until it's fully covered. Refrigerate it for about an hour, until the buttercream feels firm and then make the chocolate glaze.

Place the chocolate and oil in a small...

Place the chocolate and oil in a small aluminum bowl. Place the bowl of chocolate on top of a small simmering pot of water (about ¼ -½ cup of water), to create a double boiler.

Stir the chocolate frequently until it’s smooth and...

Stir the chocolate frequently until it’s smooth and silky. Allow it to cool for about 5 minutes before pouring it on top of the cake. 

Place the cake in the fridge for a...

Place the cake in the fridge for a few minutes so the chocolate sets.

To get clean slices, run a large serrated...

To get clean slices, run a large serrated knife under hot water and dab the water off. So the chocolate doesn't crack, slowly go back n forth to create grooves into the chocolate before you press down and slice.

This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It's seriously so good - you won't want to share!

Kahlua Coffee Chocolate Layer Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

(180 milliliters) milk

(240 milliliters) vegetable oil

(120 milliliters) Kahlua

(180 milliliters) hot coffee

tbsp (75 milliliters) Kahlua

tbsp espresso powder

(336 grams) unsalted butter, room temperature

(236 grams) shortening

(1208 grams) powdered sugar

Chocolate jimmie sprinkles

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
2

. Add all the dry ingredients to a large bowl and combine.

. Add the eggs, milk, vegetable oil, Kahlua and vanilla extract to the dry ingredients and mix well.

. Add the coffee to the cake batter and mix well. Batter will be very thin.

. Divide the batter evenly between cake pans and bake for 32-35 minutes, or until a toothpick comes out with a few crumbs.

. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

. To make the frosting, heat the Kahlua until it just begins to boil, then add the espresso. Stir until dissolved.

. In a large mixer bowl, combine the butter and shortening until smooth.

. Add about half of the powdered sugar and mix until well combined and smooth.

0. Add about half of the Kahlua mixture and mix until smooth.

1. Add the remaining powdered sugar and mix until well combined and smooth.

2. Add additional Kahlua mixture until the frosting is the right consistency. If needed, refer to my tutorial on how to get the right frosting consistency.

3. To build the cake, cut the domes off the top of each cake so they are flat.

4. Put the first cake layer on a serving plate and top with 1 cup of frosting. Spread into an even layer.

5. Add the second layer of cake, another cup of frosting and then top the cake with the final layer of cake.

6. Frost the outside of the cake. Use my tutorial for frosting a smooth cake, if desired. Use an icing smoother/decorating comb tool like this one to add a pattern on the sides of the cake.
17.

Press some sprinkles into the bottom of the sides of the cake.
18.

Pipe some swirls around the top edge of the cake (I use Ateco icing tip #844) and add a few additional sprinkles, then serve.
19.

Store the cake in an air tight container. Cake is best for 2-3 days.

https://www.youtube.com/watch?v=vCPx0mX__yE

This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It’s seriously so good – you won’t want to share! Recipe: https://www.lifeloveandsugar.com/kahlua-coffee-chocolate-layer-cake/

Top 3 coffee chocolate cake recipes from across the web

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Top Tags

Keto Chocolate Cake

French Opera Cake

Kahlua Coffee Chocolate Layer Cake

Top 3 coffee chocolate cake recipes from across the web

The most viewed coffee chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Chocolate Cake

French Opera Cake

Kahlua Coffee Chocolate Layer Cake

The most viewed coffee chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine