CHOCOLATE HEAVEN CAKE RECIPES

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DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSI…



Died and Went to Heaven Chocolate Cake,diabetic Versi… image

** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
  • Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
  • Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
  • Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
  • Pour batter into cake pan or bundt pan.
  • Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
  • Note.
  • Exchanges per Serving: 2 Starches, 2 Fats.

Nutrition Facts : Calories 195, FatContent 6.8, SaturatedFatContent 1.4, CholesterolContent 1.2, SodiumContent 395.1, CarbohydrateContent 31.5, FiberContent 2.7, SugarContent 6.1, ProteinContent 4.6

CHOCOLATE FUDGE CAKE RECIPE - OLIVEMAGAZINE



Chocolate Fudge Cake Recipe - olivemagazine image

Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish

Provided by Amanda James

Categories     Baking and desserts

Total Time 50 minutes

Number Of Ingredients 12

self-raising flour 250g
cocoa powder 50g
dark chocolate 250g, broken into pieces
light muscovado sugar 250g
unsalted butter 250g, softened
eggs 4 large
vanilla extract 1 tsp
icing sugar 200g, sifted
unsalted butter 200g, softened
dark chocolate 200g, melted
dark chocolate 50g
cocoa powder for dusting

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.
  • Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.
  • Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.
  • To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.
  • To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.

Nutrition Facts : Calories 786 calories, FatContent 50 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 5 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

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