Chocolate Buttermilk Cake

Trim Healthy Mama S / Low Carb / Keto / low Carb / Gluten Free / Sugar Free

Ingredients for Cake

  • 1 Cup of almond milk
  • 2 tbsp of ACV
  • 4 large eggs (room temperature)
  • 4 tbsp of refined coconut oil
  • 3/4 cup (Nili’s Baking Mix)
  • 1/4 cup Pyure
  • splash of vanilla
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 5 tbsp of cocoa
  • 1/4 cup of 85% dark chocolate chips (melted)

Instructions for Cake

1. Combine the almond milk and the apple cider vinegar. Mix and let it sit for 30-60 minutes, this makes buttermilk.

2. Preheat oven to 350.  Line 2 8 inch springform pans with parchment paper. Set a side.

3. After step 1 is achieved, in a food processor combine all ingredients for the cake except the melted chocolate and process for 1 minute until everything is incorporated. Add the melted chocolate and process again for another minute.

4. Divide the batter into the two prepared pans and bake for 35 minutes. After 25 minutes check for doneness with a toothpick as every oven is different.*

5. Let the cake layers cool. Run a knife around the edge of the pan before removing the layers. Set a side.

Chocolate Ganache

1/4 cup of chocolate chips
1/4 cup of heavy cream

Instructions

1. In a microwave safe bowl melt the chocolate chips.

2. In a small cup heat the heavy cream up for 45 seconds.

3. Pour the heavy cream into the chocolate and mix until combined. Set aside to cool down (at least 10-15 min) otherwise it will melt the frosting.

4. Transfer cooled chocolate to a small ziplock bag and set aside.

Ingredients for the Frosting

  • 2 1/4 cups of heavy cream
  • 2-3 tbsp of pyure*
  • 1/2 tsp of vanilla extract
  • 3 oz of softened cream cheese

Instructions for the Frosting

1. Add all the ingredients to a stand mixer, except the heavy cream. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain in the cream cheese.

2. Add the heavy cream and mix on high until peaks form, about 1- 2 minutes.

3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip. 

*Adjust sweetness to your liking.

To Assemble the Cake

1. Place 1 layer on a cake plate or a cake stand and spread 1 – 1.5 cups of  frosting on top. Taking the second cake layer flip it upside down (this helps achieve that perfectly straight top) and place it over the frosted layer.

2. Frost the entire cake, making sure that the chocolate layers are not showing through.

3. Snip the corner of the ziplock bad (very small opening) and drizzle around the edges of the cake. Pour the remaining chocolate ganache over the cake and very gently spread it around without disturbing the frosting.

4. Decorate as desired with the left over frosting.

I have done so many different variations with this cake, even made donuts.

If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites. 

Please leave a comment/review here and follow me on Instagram at @mytrimkitchen.

24 thoughts on “Chocolate Buttermilk Cake

  1. Luda this recipe is THE BOMB! So good. I’ve made it several times. It’s our go to birthday cake around here!!! Never disappoints!!! Thank you!

    1. Hi Chris, thank you for your question. I do normally make it the day before or at least a few hours before I need it, but I’ve also had it right away and I think it’s still really great. I hope that helps

  2. So, I guess mine would be considered Gentle Sweet. For the 1/4 cup of Pyure, I put 2 tsp Pyure, and the rest was erythritol. It is not a supersweet end result, but totally hit the spot for me. 🙂

  3. I think this was the first recipe of yours that I made, and it’s still one of my favorites. I made this for my in-laws, and they all really liked it! Even my “doesn’t like healthy, alternative sweets” husband ate it and loved it.
    It’s rich, and moist, and everything a good chocolate cake should be.

  4. Would I use the same amount of THM baking blend ?
    Gentle sweet is less than pyure?

    I am going to attempt this beauty.

    Kindly,
    Kari

    1. Kari,
      I watched Nili’s video and she emphasizes the fact that she got her mix as close as possible to the THM baking blend and that it subs 1:1. So I’m going to try the THM, since I have it on hand already. I’m also very sensitive to the flavor of stevia, so I will use a lot less Pyure than the recipe calls for…I’ll report back on my results. 🙂

      1. Hi Shirley. Thank you for responding to Kari about the baking blend.

        In regards to using a lot less pyure in the recipe, I personally wouldn’t recommend it unless you are planning to sub it with another sweetener. I already use so little compared to what other low carb/keto cake recipes call for. I don’t want you to be disappointed when it’s done and it’s not sweet enough.

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