Wednesday Kitchen - Chocolate Cake

Welcome to another Wednesday Kitchen, featuring favourite recipes from members of the JET Team! Today our team member Jennifer, of WearableByDesign, takes a break from creating amazing jewelry to share an amazing cake recipe with us!

This is a low carb, gluten free recipe for chocolate cake... a seriously delicious, dense and chocolatey cake that will satisfy any dieter's cravings!

Cake Ingredients

• 2 Cups Almond Flour
• ⅔ Cup Dark Cocoa
• ⅓ Cup Coconut Flour
• ⅓ Cup Unflavored Whey Protein Powder
• 1 Tbsp Baking Powder
• ½ Tsp Salt
• ½ Cup Butter, Softened
• ¾ Cup Swerve Sweetener
• 4 Large Eggs
• 1 Tsp Vanilla Extract
• 10 Pkts Splenda
• 1 Shot Espresso plus Heavy Cream to make 3/4 Cup

Frosting Ingredients

• 8 oz. Cream Cheese Softened
• 6 Tablespoons Butter, Softened
• 1 Cup Powdered Swerve Sweetener
• ⅔ Cup Heavy Cream
• 1 Teaspoon Salt
• 8 Pkts Splenda
• 2 Teaspoons Vanilla

To Make

1. Heat oven to 325 degrees
2. Combine your dry ingredients into a bowl





3. Cream your butter and sweetener





4. Add eggs





5. Mix half the dry ingredients into the butter and egg mixture, then add the espresso mixed with cream





6. Stir in remaining dry ingredients





7. Spread evenly into a prepared 8 x 8 inch square baking dish






8. Bake at 325 for about 35 minutes, until a toothpick comes out dry when inserted into the center of the cake
9. Cream together the cream cheese and the butter





10. Add the rest of the ingredients and beat until smooth





11. Frost the cooled cake



12. Enjoy!!

Jenn