Celebrating 7: A Keto Birthday Cake 🎂
My first baby is turning seven - 7??!!! - on Thursday, May 10th, and I want to make her birthday special by serving up a dessert she will love.
Presley has become super interested in how food effects the body, and is doing her school science fair project on how the ketogenic diet may help treat cancer patients. #ProudMom moment right here! She knows that Mommy doesn't eat sugar, and is always so impressed at how we can transform sugar-laden foods into delicious, sugar-free desserts.
I found this recipe for chocolate cake with buttercream filling and chocolate ganache on Maria Emmerich's site, and made a few small changes to make this fit into our more Paleo-ish Keto style of eating. Make this, tag me, and give a special birthday shoutout to my awesome girl!
Presley's Chocolate Cake (makes 24 servings)
4 cups blanched almond flour
½ cup unsweetened cocoa powder (we use Hershey's since this is were I'm from!)
1 tsp baking soda
½ tsp pink Himalayan sea salt
5 eggs, at room temperature
1 cup unsweetened vanilla almond milk
1 cup granular So Nourished erythritol
3 drops liquid stevia
1 TBS vanilla extract
BROWN BUTTER FILLING:
1 cup butter (we will probably use ghee instead - it's a much richer flavor, though butter does not upset my dairy-sensitive tummy 👌)
1 (8 oz) container of Kite Hill almond cream cheese (the original recipe calls for 8oz of eithr mascarpone or cream cheese)
½ cup unsweetened vanilla almond milk
¼ cup granular So Nourished erythritol
2 drops liquid stevia
MILK CHOCOLATE GANACHE:
3 oz unsweetened Baker's chocolate
2/3 cup full-fat canned coconut milk (you can do 1 cup of heavy whipping cream and skip the coconut butter)
1/4 cup coconut butter, melted in the microwave and cooled to room temperature
½ cup granular So Nourished erythritol
2 drops liquid stevia
Preheat the oven to 350°F.
Grease two 9-inch cake pans, line with parchment paper and spray with coconut oil cooking spray for easy removal from pan.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine almond milk, eggs, sweeteners and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined. Pour the batter evenly into the prepared cake pans.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 1 hour.
To make the Filling: place the butter (or ghee) in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
Remove from heat and add the cream "cheese", almond milk and sweetener.
Stir until very smooth. Set aside to cool.
To make the Ganache: In a glass bowl, place the chocolate, coconut milk, and sweeteners. Heat in the microwave at 30-second intervals, stirring very well after each interval. Once the chocolate is totally melted, set aside.
To ASSEMBLE: Carefully slice each cake round evenly into 2, so you have more layers. (TIP: a easy way to do this is by using string.)
Place one layer of the cake on a serving plate.
Top the cake with brown butter filling. Place another layer of the cake on top of the filling and repeat until you have a clean piece of cake on the top.
Spread the ganache over the cake.
Cool in the fridge for a few hours or overnight.
Top with a number 7 birthday candle, light, and join me in celebrating my special girl!
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