Lighter Than Air Chocolate Cake Recipe


Lighter than air chocolate cake recipeI’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 a Lighter Than Air Chocolate Cake, you can have your cake and eat it too.

Believe it or not, the entire cake (yes, the WHOLE cake) is 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’re 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.  This cake isn’t low-fat, but it is full of protein.  With diabetes something has to give; I’ll take the 12 eggs and whipping cream over a ton of carbs.


Lighter Than Air Chocolate Cake RecipeLighter than air chocolate cake recipe

Cake portion:

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 Instant Espresso Powder

1 tsp Vanilla

4 Tbsp Cocoa Powder



  • 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 and espresso powder 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.

    Lighter Than Air Chocolate Cake

    Combining egg white mixture into batter

  • 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.

    Lighter Than Air Chocolate Cake

    Finished batter will look like this

  • 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.

    Lighter Than Air Chocolate Cake

    Baked cake layer

  • 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, inverting cakes onto a cookie sheet and gently peeling off the 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


  1. Lydia says:

    Thanks for sharing this recipe, I’m definitely going to try it

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