Shannon Fennell's Blog

My life, art, travel, make-up, cooking and the occasional rant!

Cake… Chocolate Cake… I’m in Heaven

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I am sitting here trying NOT to have a third piece of my happy accident of a chocolate cake.

It actually started out as a recipe for Brownies – I saw a recipe for Almond Butter Brownies that was described as Paleo and I had the main ingredients so figured I’d throw it together as there was nothing really on television I was interested in.

Of course I left out the maple syrup that was in the original recipe (I don’t use any sweeteners) and then misread and used baking powder instead of baking soda, also added mascarpone cheese to add some level of sweetness.  I was also a bit short on the almond butter  so figured the cheese would compensate for that.

O.M.G.  I did not make brownies… I made a moist, tender, fluffy DELICIOUS chocolate cake!  When the toothpick came out clean I took it out – it had risen quite a bit more than I expected but I anticipated it would fall as it cooled.  It didn’t.

When I cut a piece to try, the texture was perfectly cake like, not brownie like at all. It was so good!  The mascarpone and the almond butter had a sweetness and the added 70% chocolate chips also added some.

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LCHF Gluten Free Almond Butter & Mascarpone Chocolate Cake (UNSWEETENED)

Ingredients:

1 cup Almond Butter

1/3 cup Mascarpone Cheese or Cream Cheese

2 tbsp Coconut Oil or butter

1/2 cup Whipping Cream (33% fat)

3 eggs

1 tsp Vanilla

1/2 cup Unsweetened Cocoa Powder

2 tsp Baking Powder

1/8 tsp Salt

1/2 cup Chopped Pecans or other nuts (optional)

1/2 cup 70-100% Cocoa Chocolate Chips or chopped up baking chocolate or Lindt bars etc. (optional)

Directions:

  1. Pre-heat oven to 350F
  2. In a mixing bowl combine the Almond Butter,  Cheese, Coconut Oil/butter and cream them together till they are smooth.
  3. Then add the Whipping Cream, Eggs and Vanilla and mix well with an electric hand mixer (if you don’t have one it can be done easily by hand too.)
  4. Sift the Cocoa Powder, Baking Powder and Salt together, then add a bit at a time to the wet ingredients mixing well before adding more.
  5. Continue to beat with the mixer for a minute, or whip with a hand whisk – ensure there are no lumps in the batter.
  6. Stir in the Pecans and Chocolate Chips by hand.
  7. Spray an 8×8″ baking pan with non-stick spray and dust with a little sifted cocoa powder, shake it around to coat the pan.
  8. Scoop the batter into the pan and spread out evenly.
  9. Put on the centre rack of the oven for approximately 15 minutes. I can usually tell it is done when the sides start to pull away from the pan, but check for doneness by inserting a toothpick in the centre, if it comes out clean it is done (remember… if the toothpick hits a chocolate chip it will have melted chocolate on it – be careful not to over bake.)
  10. Allow to cool for at least 10 minutes before removing from the pan.

I didn’t top it with anything but I’m sure a drizzle of melted chocolate and/or whipped cream would be awesome.

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p.s. It is great for breakfast too!

Author: Shannon Fennell

Multidisciplinary artist, world traveller, make-up artist, and cheese lover. I follow a low carb lifestyle to keep my diabetes in remission. Canadian expat in the UK.

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