Chocolate & Coffee Raspberry Cake

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

Nothing goes together better than chocolate and raspberries. This cake is light and airy, it’s delicious and you and your guests will be back for more.

Ingredients for the Cake

3/4 cup Bake Believe semi sweet chocolate chips
5 tbsp strong coffee
4 large eggs, separated and at room temperature
1/4 cup Pyure
1/4 tsp salt
2 tbsp cocoa powder
2 tsp baking powder
1 tsp cream of tartar

Instructions

1. Preheat oven to 350 degrees and line 2 7 inch spring form pans with parchment paper, set aside.

2. In a small microwave safe bowl heat chocolate chips and coffee until chocolate is melted, in 30 second increments (should take about 1 1/2 minutes). Set aside.

3. In a medium size bowl beat egg yolks until creamy (about 1 minute), add baking powder and sweetener, beat until yolks are pale, 2-3 minutes. Blend in cocoa powder and using a spatula, gently, stir in the melted chocolate. Set aside.

4. In a separate bowl beat egg whites, salt and cream of tartar until stiff peaks form.

5. Gently fold the egg whites into the chocolate mixture.

6. Divide the batter evenly between the 2 pans (I use a digital kitchen scale). Bake for 20-25 minutes or until a toothpick inserted comes out dry.

8. Remove from oven and let them cool for 10 minutes, run a sharp knife around the inside of the pan to loosen the cake. Carefully remove the sides of each pan, the cake layers are very fragile. Allow the cake layers to cool while you are working on the rest of the steps.

Ingredients for the Whipped Cream Frosting and Jam

3/4 heavy cream
1/2 tsp vanilla extract
2 tbsp pyure
1/4 cup Polaner All Fruit raspberry jam

Instructions

1. Add all ingredients, beside the jam into a medium size bowl and beat until stiff peaks form. Set aside while working on the ganache.

Ingredients for Ganache

1/4 cup Bake Believe semi sweet chocolate chips
4 tbsp half & half (start out with 2 tbsp)

Instructions

1. In a small microwave safe bowl melt chocolate chips in 30 second increments, about 1 minute or until the chocolate is melted. Add 2 tbsp of half & half, mix well. If the ganache is too thick add more half & half, one table spoon at a time, mixing well between each addition. Ganache should be smooth and creamy.

Assembly

1. Gently place one cake layer onto a cake stand or plate. For a cleaner finish cut 2 inch strips of wax paper and gently tuck it under the cake before frosting it, at the end remove the wax paper quickly. This will help keep the cake stand clean. Spread the raspberry jam over the cake layer.

3. Take about 1/2 cup of the whipped cream frosting and spread over the jam. Gently and carefully place the second cake layer over the frosting. Cover the cake with frosting, try to get as an even finish as possible, leaving some frosting for decorating.

5. Very carefully spread the chocolate ganache over the top of the cake and let some of it run over the sides to create a drip effect. Decorate as desired with the remaining frosting. I used a pipping bag and a 1M Wilton tip to create swirls and finished the cake off my adding chocolate shaving on each swirl.