Make sure to give yourself a lot of time to prepare it. Making the cake doesn’t take that long. But, letting it cool and the time needed for the toppings to set takes a few hours.
Enjoy!!
Ingredients
Method
Cake Preparation:
- Preheat oven to 350 degrees and grease an 8″ spring-form pan.
- In mixer cream butter and low carb sweetener.
- Melt chocolate in microwave 1 ½ – 2 minutes. In a large bowl sift soy flour, baking powder, and add salt.
- Add dry ingredients to the mixer and continue to mix.
- Add oil, vanilla extract, and eggs and continue to mix. Add melted chocolate and mix.
- Pour batter into pan and bake for 35 – 40 minutes until knife inserted into the cake comes out clean.
Pudding Layer:
- Once the cake cools, mix 1 cup water with 1 cup cream.
- Heat on low in a 3 qt sauce pot. Add contents of sugar-free pudding pack and whisk until evenly evaporated about 30 seconds.
- Pour over cake and refrigerate for 2 hours.
Rum Cream Icing:
- Beat 2 cups of heavy cream in a mixer until peaks are soft.
- Add 2 tablespoons cocoa, ½ teaspoon rum extract, and 3 tablespoons low carb white powdered sweetener to mixer and beat until stiff peaks form.
- Spoon over pudding layer and spread evenly. Using a decorating comb make a design on cream.
- Run knife around inside of pan then remove the ring from spring-form pan and serve.
Notes
Yields 12 servings – approximately 7.5 net carbs per serving.
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