I’m always exploring new recipes to find a perfect twist of low carb and gluten free ingredients. Birthday cakes seem to hold the greatest challenge- and carbohydrate load. With this recipe you can have your cake and eat it too.
Believe it or not the entire cake calculates in at approximately 220 carbs!
Don’t be intimidated by the four layers this cake contains, your efforts are well worth the finished product. This recipe was my first rodeo with a four layer cake too. Be sure you have four 9 inch cake pans on hand and you are good to go.
This recipe is flourless making it a super light cake. It may look thick in the icing department but it is actually mildly sweet. However, if you are on a low fat diet- forget about this cake. With the heavy whipping cream and twelve eggs, it weighs in on the fatty side. Something has to give and I’ll take the fat over the carbohydrate load.
12 Ounces Chopped Bittersweet Chocolate (not unsweetened)
6 Tbsp Water
12 Eggs at room temperature, separated
1 1/3 Cup Cane Sugar
1/2 tsp Salt
2 Tbsp Cocoa Powder
2 Cups Heavy Whipping Cream
6 Tablespoons Powder Sugar
1 tsp Vanilla
4 Tbsp Cocoa Powder
I would add a bit more flavor in this icing next time by incorporating a teaspoon of instant espresso powder and a bit more powder sugar. It would also taste excellent with additional spice such as cinnamon, vanilla bean, etc.
- Preheat oven to 350°F. Spray gluten free non-stick cooking spray on four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.
- Melt chocolate in a bowl over water on low heat in a small heavy saucepan stirring frequently. Cool to lukewarm, not hardened.
- In a stand mixer, beat yolks, 2/3 cup sugar, water and salt until thick about 5 minutes- stir in melted chocolate until combined.
- In a separate large bowl, beat 12 egg whites until they hold stiff peaks.
- Add remaining sugar beating until whites just hold stiff peaks. Fold 1/3 egg white mixture into melted-chocolate mixture, then fold in remaining gently.
- Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, about 15 minutes. Remove from the oven and cool the cake pans on racks for about 10 minutes.
- You can sift a light layer of cocoa powder over top of cake layers. Place a piece of waxed paper over the top of the cake pans. and invert cake onto a cookie sheet. Gently peeling off parchment paper lining. Cool and place in the freezer for 1-2 hours so they are firm enough to be lifted without breaking.
- Making the filling: In a clean large bowl, beat cream with powdered sugar and cocoa powder until it holds stiff peaks.
- Build the Cake: Bring the 4 layers out of the freezer, arranging the first one on your cake plate, cocoa side down. Spread 1/4 of filling evenly over each cake layer until you reach the top layer. Use the remaining icing, covering the top and sides of the cake.
- Top with chocolate chips, fresh fruit, or shaved dark chocolate.
***Total carb count for the entire cake is only 220 grams! You can do the math depending on how many pieces you get from the cake. No matter how you cut it, you are in the market for a low carb slice of deliciousness.***
This recipe is amended from glutenfreemommy.com