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Add a photoThis is a light and yummy chocolate layer cake. Simple ingredients with delicious results!
NOTE: I don’t usually use refined sugars at all to cook but I make an exception with this recipe and bake it only on special occasions myself. Pefect to serve for birthdays, entertaining or any time.
Ingredients
- For Cake Layers:
- 12 oz. chopped bittersweet chocolate morsel
- 6 tablespoons of water
- 12 large eggs, separated at room temperature
- 1 â Cup of Stevia (real, non-refined sugar)
- 1/2 teaspoon of Sea Salt
- 2 tablespoons if unsweetened cocoa powder
- For filling and icing
- 2 cups of heavy cream
- 6 tablespoons of confectionersâ sugar
- 4 tablespoons of Grand Marnier ( or 4 tablespoons of cocoa and 1 teaspoon of vanilla)
Directions
- To make layers, Preheat oven to 350 degrees.
- Grease 9-inch circular pans and line bottoms with parchment paper.
- In a small heavy sauce pan, melt chocolate with water at a low heat stirring often. Cool to lukewarm.
- In mixer, beat yolks, 2/3 cup of sugar and salt until pale, about 5 mins. Stir in melted chocolate until combined.
- In another large bowl, beat 12 egg whites until they hold stiff peaks. Add remaining sugar and beat until the whites just hold stiff peaks.
- Carefully fold in the whites into the melted chocolate mix. You are ready to spread mixture into the four pans. Try and fill them as evenly as possible.
- Bake until the cake has puffed and the top is dry to the touch (about 15-18 mins. depending upon your oven). Rotate the pans once to ensure it bakes evenly. Once done, cool the cakes on a rack about 10 mins. then carefully release cakes. Take a large piece of max paper and place over the cake then carefully flip over onto cookie sheet. Best results, place cakes in the freezer about 1 ½ hours to ensure firmness for assembly.
- The Filling/Frosting
- I make his just prior to getting may cake ready for assembly. In a clean bowl beat cream, powdered sugar and Grand Mariner (or substitute) until it holds just stiff peaks.
- Take first layer (out of freezer) and arrange on your cake plate. Spread 1/4 of the filling over layer, grab next layer and repete.
- Keep refrigerated until ready to serve (takes about 2 hours or so in the fridge for layers to completely thawed).
- Grate Dark chocolate with a vegetable peeler to add chocolate curls on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 15 servings | |
| Calories 254 | |
| Calories from Fat 148 | 58% |
| Total Fat 16.57g | 21% |
| Saturated Fat 9.11g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 157mg | 7% |
| Potassium 149mg | 4% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.13g | 10% |
| Protein 7.02g | 11% |
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