Mini Chocolate Cake with Whipped Ganache Frosting
Need a gluten free and lacto ovo vegetarian side dish? Mini Chocolate Cake with Whipped Ganache Frosting could be a spectacular recipe to try. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 91 calories. This recipe serves 10. For 33 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. If you have baking powder, salt, unsweetened chocolate, and a few other ingredients on hand, you can make it. 300 people were impressed by this recipe. It is brought to you by All Day I Dream About Food. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. Mini Chocolate Cake with Whipped Ganache Frosting, Funfetti Bundt Cake with Whipped White Chocolate Ganache Frosting + GIVEAWAY, and Whipped Chocolate Ganache Frosting are very similar to this recipe.
Servings: 10
Ingredients:
1/2 tsp baking powder
2 tbsp melted butter
1 tbsp cocoa powder
1 large egg
Pinch salt
4 tbsp sunflower seed flour (or almond flour)
1 1/2 tbsp confectioner's Swerve Sweetener
2 tbsp Swerve Sweetener
1 ounce good quality unsweetened chocolate, chopped
1/8 tsp vanilla extract
1/4 tsp vanilla extract
1 tbsp unflavoured whey protein powder
1/4 cup whipping cream
Equipment:
ramekin
toaster
whisk
bowl
oven
sauce pan
Cooking instruction summary:
Preheat oven (or toaster oven) to 325F. Grease 2 (two) 4-inch ramekins or mini cake pans well.In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.Divide between prepared baking dishes and bake 12 to 15 minute or until set. Let cool in pans. If your cake layers have humps, slice the tops off to make them flat and even.Place chopped chocolate and powdered sweetener in a medium bowl.In a small saucepan, heat cream until just bubbling. Pour cream over chocolate and let sit a few minutes until melted. Add vanilla and whisk briskly to combine.Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.Place first cake layer on plate or serving dish and spread with half of the frosting. Top with second layer and spread top with remaining frosting.
Step by step:
1. Preheat oven (or toaster oven) to 325F. Grease 2 (two) 4-inch ramekins or mini cake pans well.In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
2. Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.Divide between prepared baking dishes and bake 12 to 15 minute or until set.
3. Let cool in pans. If your cake layers have humps, slice the tops off to make them flat and even.
4. Place chopped chocolate and powdered sweetener in a medium bowl.In a small saucepan, heat cream until just bubbling.
5. Pour cream over chocolate and let sit a few minutes until melted.
6. Add vanilla and whisk briskly to combine.Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.
7. Place first cake layer on plate or serving dish and spread with half of the frosting. Top with second layer and spread top with remaining frosting.
Nutrition Information:
covered percent of daily need
