Kahlua Cake
Prep Time: 25
Total Time: 1 hour, 10 minutes
Servings: 8
This Keto Chocolate "Kahlua" Cake is a delightful masterpiece. Yum!
Ingredients
For the Cake
1 ⅔ cup almond flour
½ cup cocoa powder
⅓ cup unflavoured whey protein powder (or egg white protein powder)
2 teaspoon baking powder
1 teaspoon espresso powder
¼ teaspoon salt
½ cup butter
⅔ cup Swerve Granular
3 large eggs at room temperature
1 teaspoon vanilla extract
½ cup sugar-free coffee liqueur OR ¼ cup strong coffee
+ 2 tablespoons vodka and 2 tablespoons rum
For the Frosting
¼ cup sugar-free coffee liqueur
OR 2 tablespoons strong coffee + 1 tablespoon vodka + 1 tablespoon rum
1 ½ teaspoon espresso powder
8 ounces mascarpone cheese softened
¾ cup powdered Swerve Sweetener divided
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the Garnish (optional)
Keto chocolate sprinkles
Coffee beans
Directions
For the Cake
Preheat your oven to 350 and grease two 6" cake pans, then line the pans with parchment paper and lightly grease it.
In a bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, espresso powder, and salt.
In a large bowl, beat butter with sweetener until well combined and fluffy, for 2 minutes, then beat in eggs and vanilla until smooth and creamy.
Add almond flour mixture in two additions, alternating with coffee liqueur.
Beat until just combined, scraping down the sides of the bowl and the beaters as needed.
Divide the mixture evenly between the two baking pans, and bake 30 to 35 minutes, until risen and the tops are firm to the touch.
Remove and let cool 30 minutes in the pans, then run a sharp knife around the edges and flip out onto a wire rack to cool completely.
Once cakes have completely cooled, slice carefully through the middle of each with a serrated knife, to make 4 cake layers.
Note: If your cakes are very domed at the top, carefully slice off the domes to even them out.
For the Frosting
Gently warm coffee liqueur in the microwave and stir in espresso powder until dissolved, then let cool to room temperature.
In a large bowl, beat the mascarpone with ½ cup of the powdered sweetener until well combined, then beat in 2 tablespoons of the coffee mixture.
In another large bowl, beat the heavy cream with the remaining sweetener and the vanilla until it holds stiff peaks.
Add the mascarpone mixture and beat on medium speed until just combined, then beat in the remaining coffee mixture until the frosting holds stiff peaks.
To Assemble the Cake
Place one layer of the cake on a cake plate and top with about ½ cup of frosting, spreading to the edges. Repeat with the remaining cake layers and frosting.
Spread the remaining frosting over the sides of the cake, reserving a little for piping decorative accents, if desired.
For the Garnish (optional)
Place coffee beans decoratively around the top of the cake and sprinkle with chocolate sprinkles.
Gently press some chocolate sprinkles into the base of the cake, all the way around. Enjoy!
Thanks
for Shopping at Mar-Val Food Stores! Return to Recipes |