I am not sure how many of you follow me on Facebook or Twitter, but I was FRANTICALLY looking for a sugar free chocolate cake recipe for my birthday today! Being the
organized, planning ahead procrastinator person that I am… I waited until this afternoon to start all this, with company coming at 5pm 😀 haha!
After spending much time searching the internet and finding so many weird recipes that called for all kinds of things I don’t have, I gave up on sugar free recipes. You see, I do NOT have success with Cakes. In the past, when I would attempt to bake a cake, it came out far too dense and kinda mushy and YUCKY. So, I decided to search for a regular recipe that can’t be failed and then just switch out the sugar for my Xylitol and Splenda mixture. And to my GREAT delight and surprise, it totally worked!!! This is a DELICIOUS dark-chocolate cake!I changed a couple things, and tweaked it to my liking. Thanks to Cooks.com for the recipe idea!
Dark Chocolate Cake:
1/2 cup cocoa
Cream (see note below)
4 tablespoons butter
3/4 cup sugar (Xylitol and granulated Splenda mix)
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1’2 tsp rum flavor
1 teaspoon baking soda
Preheat oven to 350°F.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with cream to bring the measurement up to 1 cup total.
Combine flour, salt and baking soda, mixing well. Set aside.
Beat butter and sweeteners, add egg, beating for one minute. Stir in remaining ingredients.
Mix for one minute. (The batter will be VERY thick.) Turn batter into a buttered 7×9 pan which has been lightly dusted with cocoa (shake out any excess cocoa).
Bake for about 35 minutes. I cooked it far too long at the 40 minutes that was posted with this recipe. Give 35 mins a try and let me know how it turns out! Mine was pretty dry! let cool before spreading on rest.
in separate bowl mix 2 cups whipping cream with 1 tsp vanilla, 1/2 tsp rum flavor, 1 Tbsp Xylitol and 1 package Splenda (or to taste, this made it VERY rich, can use less if you prefer, I will use less next time) Mix till stiff peaks form. It helps to have your whipping Cream super cold and just be patient, it will happen, and you don’t even need sugar! 🙂
Rinse and take pits out of fresh cherries, slice and stir in 1 tsp Xylitol.I used 1 lb cherries for this recipe, ALMOST the whole bag. Its up to you how many to use. We just sliced ours in half.
There are many ways to make Black Forest Cake, my mom always used Rum to make it special and that is how I have ALWAYS had Black Forest cake- till I had it from the grocery store! Anyhow, you want to slice down the middle of your cake with a large sharp knife so you can have two layers of cake. Or bake two of these!
In between the layers, spread your whipping cream and cherries. Put on second layer of cake and put the rest of your whipping cream and cherries. Serve and enjoy!!! YUMMMMM 😀
So, tell me what YOU would do with this Cake??? We ate ours as an appetizer before supper! haha!! 😀 I DO have good reasons to, not just because it’s my birthday and I CAN! I am soooo sensitive to chocolate, I can’t have it after about 4 in the afternoon or I will generally be up all night just vibrating from the caffeine. SO, my plan was to have it at 5, but didn’t get it made till 6. But here it is, 12:42 am and I am still up! the caffeine IS beginning to wear off though, so I better head to bed before my second wind hits! lol 😀 Have a LOVELY day friends and thank you to all for the warm birthday wishes!! <3
THis recipe shared over at one of my favorite blogs: Mercy Ink Blog, go check it out, you will be blessed <3 Also linked up with