Tag Archives: chocolate

J’s Neopolitan Cake

Since I was a kid I have always loved the ice cream that came with three flavors in one carton- chocolate, vanilla, and strawberry.  So…. with that yummy combo in mind I set to work creating another low carb cake with those same great flavors.

 

neopolitan cake

I used one layer of the Cinnamon Chocolate Cake, and one layer of the basic yellow cake in my recipe book.

The icing is made with the basic whipped cream frosting( the 2 1/2 cups of cream version) I have shared with you before, only this time I added about 1 1/2 tsps of SF strawberry jello mix to give it a beautiful color and a pleasant strawberry flavor.   I used 2/3 cup Splenda, but you can add as much or as little as you like.  Mine was not a bit to sweet.

The strawberry filling was made by  washing and cutting up about 2 cups of fresh strawberries, adding some Splenda (about 1/2 cup) and set them aside for a while at room temp to make a bit of juice.   Once that happened, I used my hand blender to mash up a bit of them-NOT ALL.  Next, I stirred in 1 1/4 tsp of Guar Gum, then put them in the microwave for about 3 minutes.  The cooking process simulated making jam.  My thought was that they would hold up longer.  We’ll see.

After removing the berries , I let them cool in the refrigerator until they  were thickened .

As before with my other cakes, I sandwiched the thickened berry filling between two layers of the whipped cream frosting.  If you notice, I also used my decorator tip to make ring of shells around the top of the cake edge to help hold the remainder of the berries in place.

We just tested the product and found it definitely eatable.  🙂

*Just a note to let you know that I found that using a bit more baking powder in the basic yellow cake doesn’t hurt a bit.  This time I used  1 tablespoon for the single layer.  I will update the recipe book accordingly.

Happy Baking!

J

Another Chocolate Cake?

Since updating my recipes I have been dying to try my idea for a Cinnamon Mint Chocolate cake, so today I indulged.

mint cake 1

This cake measure slightly over 4 inches in height

mint cake 2

What changes did I make to the original?

Bake 345 degrees for approx 30-35 minutes.
Prepare 8 inch by 2 inch high round pans with liner(parchment or wax paper.    Do not grease sides. Moisten and fold towel strips. Stretch strip around pan and pin. Set aside.

By the way,  this recipe with make two nice 9 inch layers as well.

Cake
Dry ingredients-
9 tablespoons pure cocoa powder (9)
2 cups of oat flour (Arrowhead flour = 108)
4 tsps baking powder
½ tsp baking soda
2 tsp Guar Gum
1 tsp salt
2 teaspoon of Cinnamon

1/3 cup of dry milk powder

2 cups – Splenda ( measured then pulsed to fine powder)
6 large eggs
½ cup Bestfoods Mayonaise (0)
½ cup oil(0)
4 tablespoons Sugar Free Maple Syrup (0)

1 1/3 cup  DaVince SF  Mint Patty Syrup
½ tsp vanilla

How to’s-  the cake

Turn on your oven!

Beat eggs, Splenda, syrups, mayo, oil, and powdered milk together for about 1 min.  Set aside.

Sift and measure your flour.  Return measured flour to sifter and add in other dry ingredients.  Sift again.  Place in mixing bowl.

Prepare pans ( don’t forget the towel trick)

Lastly-  make well in center of dry ingredients, pour in liquids, beat no more than one minute.

Pour equal amounts of batter in each pan and bake.

Frosting

2 cups of heavy whipped cream

1 or 2 tbsp of SF vanilla pudding mix ( I use 1 tbsp)

1 tsp of mint flavoring ( or more, depending on how minty you want your frosting)

1/2 -2/3 cup of Splenda ( measured, then pulsed to fine powder)

How to’s- the frosting

Pour about 1/2 to 2/3 cup of your cream into mixing bowl.  Add in other ingredients and stir with a spoon or spatula to blend.   Beat  on high speed until mixture begins to feel heavy.  This will be a true “butter cream.”

Enjoy!

PS – Here is a tutorial for making your own baking pan jackets.

Baking Pan Jackets

 

 

J

 

The Perfect Layer

As you know, as one who is always striving for perfection, I tried the alterations mentioned in the last post when making my Cinnamon Chocolate cake.  I have updated the changes in my e-book (just click on the tab above) so you can try it too.

choco layer cake 1

The cake layer you see in the picture is in a 8 by 2 inch round pan.  I used wax paper in the bottom, and surrounded the pan with my towel on the sides, baking it at 345 degrees for 30 minutes.   I also mix the Splenda in with the liquid ingredients to further insure that it was dissolved.  You can see that the cake  raised beautifully, and there is no mountain in the middle.  I seriously don’t think that I can do any better than this.  At least for me, it is time to stop dink’n around.

choco layer cake 2

The depth of the layers are about 1 1/2 inches, making a perfectly acceptable cake for a great presentation.  Look’s is everything, you know!  🙂

I hope you with try the recipe.

Both cakes, the yellow (pineapple version) and the chocolate have gotten rave reviews from my family.  No one can believe that they are low carb.

By the way, I think I will add a bit of cinnamon to my chocolate whipped cream frosting when I put it together this afternoon.

Happy Baking!

I added 1/2 tsp of cinnamon to the whipped cream frosting, and sprinkled a bit more on the top.  Yum…….!

This recipe would work just fine in 9 inch pans, although it would be slightly less in thickness- but it’s the taste that counts.

I also think that next time I might try adding some mint extract in the cake and icing, as chocolate and mint go so…. good together.

J

J’s Low Carb Chocolate Cinnamon Cake II

J's Low Carb Chocolate Cinnamon Cake- II

This version of the cake is iced with a combo of sugar free vanilla pudding, and whipped cream.  The icing can be made by adding 2 tablespoons of the pudding mix, 1/2 tsp vanilla and 1/2 cup of Splenda, to 1/2 cup of heavy whipping cream.  Just blend this mixture with a spatula until smooth then pour in the remaining cream from your pint carton(1 and 1/2 cups), and beat  until fluffy.

Total carb count with 2 tablespoon of mix = 12, adding 1 carb to each portion of cake.

  You can increase the amount of pudding mix to a full package if you want a heavier consistency-either way, it tastes great.

Total carb count with whole package of mix = 24, adding 2 carbs to each portion of cake.

Note **  This time, before making my cherry topping with the can of sour cherries, I actually pour off the amount of water, draining the cherries, and measured the amount.  I found that the can had about 2/3 cup of liquid.  Using 1/3 cup of the water, I stirred in 1/2 tsp of Guar gum, and 1/2 cup of Splenda, returned the drained cherries to the mix, then place it in the refrigerator to cool and set.

If after refrigerating the mixture, you find it a bit runny, don’t hesitate to stir in a bit more Guar gum, just be careful, add only 1/8th tsp at a time, stir it in an let it set in the refrigerator before attempting to add more.  The least you have to add is better.

My husband loves both versions of the cake, and stands in the kitchen waiting for the finished product.  For him, this is afternoon snack and an after dinner treat.

Poor man!!

* Tip- serve this cake at room temp.

Here is an updated version of my e-book which includes this cake recipe for 9 inch pans as well.

J’s Low Carb Recipe E-book

Happy eating!

J

Chocolate Cherry Cinnamon Cake

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I have been tweaking this cake recipe for some time and finally came up with a much moister version, so I had to share it with you.

What’s the secret- mayonaise.

It seems that most of the recipes that use artificial sugars are much drier than those that have the “real’ thing as an ingredient.  So….., to solve that problem I found that adding Mayonaise not only makes it more moist but does not add any carbs to the end result.

I works for me!  My husband noticed the difference right away.  In fact, that was his first comment.   He also loves the cherry filling.

Everyone should eat so well!

Here is the recipe.

Chocolate Cherry Cinnamon Cake

Enjoy!

J

A Chocolate Glaze for Your Doughnuts

low carb doughnuts with chocolate glaze

I just finished a batch of my low carb doughnuts and wanted to share the recipe for the glaze.

Sugar Free Chocolate Glaze

2 ounces of Bakers unsweetened chocolate

1/2 cup heavy cream

1/2 cup Splenda

1/2 tsp vanilla

1 tsp butter

In small glass bowl, combine broken chocolate,  and cream.  Microwave for 1 minute.  Stir gently to melt chocolate.  When chocolate is well blended, stir in sugar, butter and vanilla. Beat gently until smooth.  Let the mixture thicken a bit, stirring occasionally.  Dip your fresh doughnuts, and pull them on a wire rack to cool and set up.

* You can adjust the sugar to your taste- 1/2 cup is perfect for me, but…..it’s your choice.  The only carbs to consider are the carbs in the Bakers  chocolate, which equals 1 net carb for 1/2 ounce.  As you are using 2 ounces that would equal 4 carbs, divided among 12 doughnuts.    That would be a little over .3 carbs per doughnut.

Not bad!!!

Happy Cooking!!

J

Tweaking a Recipe- Low Carbing It!

I recently came across a great chocolate chiffon cake recipe, but needed to down grade the carbs a bit.

Here is a link to the original recipe from “Joy of Baking.”

The first issue was making the cake four.

I substituted Arrowhead Mills oat flour for the 2 cups, sifted it, removed 1 tablespoon, and replaced that tablespoon with one tablespoon of cornstarch.  I replace the sugar with 3/4 cup of Splenda, then sifted all the dry ingredients together to get it as fine as possible.  With only these 2 changes, I followed the cake recipe adding the second half(3/4 cup) of the sugar(Splenda) to the egg whites.

The next major change was baking the cake at 325 for only 45 min.  As most of you know, using sugar substitutes sometimes requires altering the baking time.

The cake turns out great.

For the icing I used 4 ounces of unsweetened Bakers chocolate(broken into small pieces), with 3/4 cup of heavy cream, 1/2 cup Splenda, 1 tsp vanilla.  I microwaved it for 1 minute, gently stirring the mixture to melt the chocolate.   After adding 1 cup of Erythritol, and 1 tablespoon of butter( to replace the corn syrup),I return it to the microwave for 30 seconds, then stirred it again until it was smooth.

While the chocolate glaze was cooling, I mixed the chocolate whipped cream filling–here, again just substituting the sugar.

I assembled the cake as directed, but used all the cream filling in the center instead.  I finished it with the cooled sugar free chocolate glaze (Ganache).

Here is a photo of the finished product.

Low Carb Chocolate Chiffon Cake

Total carbs for 1/12 of cake is about 10-11 carbs per slice.  Not bad!!

My husband thought it was really yummy.  He did suggest that the next time I make it (soon he hopes)that I double the filling recipe and ice the whole cake with it.  And….this is a guy who doesn’t especially like whipped cream.

*Note- I stored my cake in the refrigerator because of the whipped cream filling.  I always remove it when I am cooking dinner so that it come to room temp before I serve it.  This way the icing isn’t too hard.

Happy cooking!

J