The ultimate Keto Chocolate Cake recipe is here! Moist, fluffy and tasty, this cake is really impressive! Even people not on a keto diet will love it.
What kind of cake is that
This is a very delicious and moist low carb keto friendly cake. The layers are made with coconut flour, cocoa powder, flax seeds, xylitol and eggs and the frosting is a combination of mascarpone, sour cream and dark chocolate. It is a pure perfection: naturally moist cake base frosted generously with velvety chocolate frosting. It is hard to believe this fantastic dessert is meant to be consumed on a diet. Indeed, if you follow keto, that’s the cake for you! If you are not on a diet, however, you can also enjoy this wonderful dessert in a high carb version which would be still gluten free. In this case you can simply substitute the xylitol with brown sugar (or coconut sugar for a healthier version). Keep all the rest of the ingredients as in the recipe to ensure the same fluffy, moist texture and nice taste.
How to make the layers of this Keto Chocolate Cake
The layers are really easy and don’t require special baking skills. You need to mix together all the dry ingredients in a bowl and whisk in the eggs, olive oil, vanilla and buttermilk. No need to use a mixer: you just need a hand whisk. When the batter is smooth, bake it in two cake pans.
One point about the flax seeds: the recipe calls for whole seeds to be ground in a food processor together with the other dry ingredients. The reason for this is simple: grinding by yourself the flax seeds would ensure they are fresh and nice and they are well incorporated with the cocoa powder, xylitol and coconut flour. Inevitably you will have some whole seeds remaining in the batter – that is not a problem at all as you won’t feel them much in the cake. But if you don’t have a food processor, feel free to use store-bought ground flax seeds and just mix them with the rest of the dry ingredients.
These cake layers are relatively thin so you don’t need to cut them. They are very soft and moist naturally which makes the cake literally to melt in your mouth.
How to make Chocolate Mascarpone Frosting
This Chocolate Mascarpone Frosting is really a thing! Seriously, it is one of the best frostings I ever tasted. If you are not into keto, you can also benefit from this recipe by preparing the frosting with sugar: it would still be fantastic. It is perfect for any kind of cakes and cupcakes.
To make the frosting you need to whip the mascarpone, sour cream and the sweetener together. Then add carefully the melted chocolate. It is a bit challenging to add chocolate with high cocoa content to the frosting and avoid instant hardening: you need to add first a bit of the frosting to the chocolate to temper it and then combine both. Work with a rubber spatula for best result.
I have covered this topic in details in the post How to Work with Chocolate – feel free to check it in case you are not very experienced.
I would love to receive your feedback regarding this cake. If you made it, please let me know how it went! And if you have questions, I would be happy to answer them.
Want to check more keto chocolate cake recipes? I selected a few recipes from favourite bloggers and also mine:
Keto Chocolate Cake with Mascarpone Frosting
- Food Processor (optional)
- Mixer (only for the frosting)
For the cake base:
- 1/2 cup / 50 g coconut flour
- 2 tbs/ 30 g flax seeds*
- 1/3 cup / 30 g cocoa powder
- 1/2 cup / 110 g xylitol
- 2 teaspoons baking powder
- 1/4 cup/ 60 ml olive oil
- 5 eggs
- 2 teaspoons vanilla extract
- 1/ 3 cup / 60 ml greek yogurt , mixed with same quantity of water
For the frosting:
- 8,8 oz / 250 g mascarpone
- 1 cup / 250 g sour cream
- 1/3 cup/ 80 g xylitol
- 3,5 oz / 100 g dark chocolate, melted*
- Preheat oven to 360 degrees F/ 180 degrees C. Line two 7 inch/ 18 cm baking pans with circles of parchment paper. Grease well the pans inside.
- In a food processor combine coconut flour, xylitol, cocoa powder and flax seeds. Process until the flax seeds are almost ground (if some whole seeds remain it is not a problem).
- Transfer the dry ingredients to a bowl and whisk in the baking powder. Add eggs, oil and vanilla extract and whisk to combine. Gradually add the mixture of greek yogurt and water and keep whisking until the batter becomes smooth. It will not be very thick but this is fine.
- Divide the batters into the two baking pans. Bake them for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let the bases cool completely before assembling the cake.
- In a large mixing bowl beat together mascarpone, sour cream and xylitol until smooth and fluffy.
- Melt the chocolate and let it cool a bit, whisking with a dry rubber spatula. Add a bit of the frosting to the chocolate and mix very well, to temper. Repeat the process few more times and then fold the whole chocolate mixture into the remaining frosting. Move spatula gently until the frosting becomes smooth and all the chocolate is evenly distributed within the frosting.
To assemble the cake:
- Place one cake layer on a serving plate and cover it with about 1/3 of the frosting. Place the second layer on top. Frost the cake all around with the remaining frosting.
- Decorate with chopped chocolate, nuts, dried chokeberry or other keto friendly fruits.
- This cake can be made in a high carb version by substituting the xylitol with brown sugar or coconut sugar.
- If you prefer other keto friendly sweetener like stevia, erythritol, etc. you can use them instead of xylitol. Beware that the proportions might change.
- Instead of olive oil you can use avocado oil or coconut oil. Avoid other vegetable oils as they might not be as stable at high temperatures.
- If you don’t have a food processor, you can use ground flax seeds instead of whole. In this case whisk together all the dry ingredients in a bowl. The quantity of the ground flax seeds should be 4 tbs or 30 grams.
- For a keto friendly cake the dark chocolate should be with over 80% cocoa solids.
- If you don’t own two cake pans, alternatively you can bake the whole batter in one, increasing accordingly the baking time. Cut the layer in two using a long serrated knife.