Chocolate Mud Cake
(no added sugar, source of protein)
Servings 16
Calories 671kcal
Ingredients
Cake
- 1 cup Butter
- 1 cup Lakanto Monkfruit Classic Sweetner
- 1 cup Water
- 2 Eggs
- 1 cup Self Raising Flour
- 1 1/2 cup Plain Flour
- 1/4 cup Cocoa Powder
- 200 grams No-Added Sugar Chocolate or Dark Unsweetened Chocolate
Ganache
- 200 mls Full Cream
- 100 grams No-Added Sugar Chocolate or Dark Unsweetened Chocolate
- 2 tbsp Lakanto Monkfruit Classic Sweetener
Instructions
- Pre-heat the oven to 160c fan assisted.
- Prepare a 9-inch cake tin with butter to line the sides and base
- In a medium pot melt the butter chocolate and classic sweetener
- Whisk the mixture until smooth then add the cocoa and water
- Next mix the flours, and sieve
- Add the whole eggs to chocolate mix and then fold in the dry ingredients
- Pour into the cake tin and bake for 50 minutes. Check the cake with a wooden skewer, when it comes out clean the cake is cooked.
- Remove from the tin and allow to cool on a rack
- Meanwhile, make the ganache by heating the cream and adding the chocolate and sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken
- Cut the cake in two giving you two layers, spread ΒΌ of the ganache on one layer and place the other half on top
- Spread the remaining ganache over the top and spread evenly allowing the ganache to flow over the sides and smooth out until the entire cake is covered.Place in the fridge and allow the ganache to set before serving