Directions: |
Directions:Cake
Prepare two 9-inch pans with parchment paper and baking spray.
Mix all dry ingredients together, except for Swerve (powdered erythritol). Set Aside
Mix together oil and Swerve. Add eggs one at a time. Incorporate well.
Add sour cream, mix well.
Add coffee.
Add all dry mix and mix just until mixed together.
Pour evenly into baking pans and bake for 25-30 minutes until the center is 210 degrees F.
Preheat oven to 325 F. for convection oven or 350 on bake mode.
Check at 25 minutes and if edges seem done, place foil loosely over cakes and continue baking until center is done.
Stabilized Whipped Cream
Make sure cream cheese is at room temperature. Place in mixing bowl and beat until smooth, adding in Swerve’s confection. Once incorporated, add heavy cream and whip until you have whipped cream nearly stiff. It should be at such a consistency that you can pipe it. You can make it ahead and place it in the refrigerator while the cake is baking.
Ganache
Put all ingredients in a bain-marie over low heat until chocolate is melted. A bain-marie means to place in a stainless bowl over simmering water that is placed in a saucepan. This prevents scorching.
Assemble
Cool cakes completely before assembly.
Even out the layers with a serrated knife. Put the rounded cake on the bottom. Place the second layer with a rounded layer facing up.
Pipe the whipped cream over the first layer. Top with the second layer.
If the ganache has gotten too solid you can reheat. You want it in a pourable form.
Pour over the cake. Allow it to set. Do not touch, once poured.
Keep it in refrigerator. The ganache will thicken like a soft fudge. |
This recipe for Keto Ding Dong Cake is from