Diabetic Chocolate Cake with Chocolate Frosting

When it comes to desserts especially my cakes I'm all for the real deal. My principal is there is nothing like the real thing.
So no low fat, no low sugar or any low for me. I'd rather eat one good slice of dessert than a couple of low on calorie stuff..

Now that does not mean I don't believe in eating healthy! When I'm cooking I do everything possible to keep dinner for my family lean and simple. I avoid cooking with butter as well as introduce brown rice and healthy meals for my family including my kids.

Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour.

My knowledge of what is and is not possible with diabetics has been very confusing based on the request I have received in the past two years. The below is purely based on my customer requests not medical.

1. Some can eat flour while some say no sugar, no flour, because flour converts to sugar eventually.
2. Some can eat a little bit of sugar but no flour.
3. Some can have honey instead of sugar.
4. Some preference of sugar substitute is sweet N low while some prefer nothing other than Splenda.
5. Some prefer Agave syrup and nothing else.

Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it's own additions so I don't have to add much of sugar substitute. However, the quantity of chocolate used can raise the cost of the cake considerably.

This recipe will make a single layer 8" cake (about 1 1/2 to 2 inch high)

or two layer 6" cake ( each 2 inch high)
To make two 8" layer for a 4" high cake - double the recipe
To make two 10" layers fro a 4 ' high cake - multiply the recipe by 4.

Ingredients for the cake
150 grams Diabetic Chocolate
200 grams / 1 cup minus 2 tbsp Butter (room temperature)
4 large Eggs
8 tbsp Milk
2 tbsp Coco Powder (unsweetened)
2 tsp of coffee dissolved in 2 tbsp of milk from the recipe (do not add additional milk)
1/4 tsp salt
200 grams / 2 cups Cake flour or Almond Meal (see note)
1 baking powder
50 grams of Splenda or 2 tsp Sweet N Low

Note: Almond meal is basically ground almonds. You could also use other nuts like Pecans. I have used Pecan in this recipe successfully.
You could also use half flour and half ground nuts if you prefer.
If you can't find almond meal - just grind the nuts in the food processor or grinder, with some of the sugar substitute or flour.Swift the ground mixture to ensure you have a flour consistency.  Adding the sugar substitute or flour to the nuts will prevent the nuts from giving out oil and making it greasy.

 Method

Preheat the oven to 180C / 340 F
Prepare your pans for baking.
Have all the ingredients ready at room temperature.

 Swift the flour, baking powder and coco powder in a bowl.

 Break the eggs in an electric mixture, add salt, after about 3 minutes add in the sugar substitute and beat with whisk attachment until light and fluffy.

 Melt the butter and Chocolate in a microwave safe bowl or in a double boiler. Set aside to cool.

 Once cooled, add in the milk and coffee if using.

Followed by the flour mixture.

 This is how you beaten eggs will look. When you lift the whisk it will leave a mark on the surface. (not a good picture I know)

 Add the egg mixture to the chocolate mixture in three batches. Use a whisk to mix in the first batch then switch to a spatula and fold in  the next two batches.

 Here is your batter ready.

 Pour into your prepared baking pan

 Baked for about 30 to 40 minutes until the skewer inserted in the center comes out clean.
 Start checking after 30 minutes because over baking will dry out your cake.

Once baked cool in the pan for 10 mins then remove from pan and cool completely before decorating.

Diabetic Chocolate Frosting.
Ingredients
200 grams / 8 oz Diabetic Chocolate
200 ml Sour Cream
50 grams / 1/4 cup  Butter.

Melt chocolate in a microwave safe bowl or double boiler

 Add in the butter. The heat in the chocolate is usually enough to melt the butter if not just place in microwave for 10 secs or so.

 Let the chocolate cool to room temperature, and add the sour cream. Mix well.

You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm. 

Once firm, just give it a stir with a spatula and spread on the cake. Decorate was desired.

This is the single 8" cake made with flour and Sweet N Low
Here the frosting has been stirred with a whisk until light and fluffy.

This is the 6" cake made with Almond Meal.
Almond meal has a less rise compared to flour but taste incredibly good, more like a tort.
Here the frosting has be piped without being whisked.

I hope you enjoy this recipe. Feel free to send me your feedback