Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free
This is going to be the easiest cake you will ever make. From start to pan it’s a bout 2 minutes (maybe 3 at most) – it cannot be any easier or quicker.
This cake was born from my love of coffee. I hope you enjoy it as much as my husband did.
Ingredients for Cake
- 1 cup of cold coffee
- 4 large eggs (room temperature)
- 3/4 cup (Nili’s Baking Mix)
- 1/4 cup Pyure
- 1 tsp of coffee extract (or any extract that pairs well with chocolate)
- 1 tbsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 5 tbsp of cocoa
- 4 tbsp of refined coconut oil
- 1/4 cup of 85% dark chocolate chips (melted)
Instructions for Cake
1. In a small microwave safe bowl, combine 4 tbsp of coconut oil and 1/4 cup of chocolate chips – heat in microwave for 60 seconds.
2. While the chocolate is warming up put the rest of the ingredients into a food processor. Once chocolate is melted add it to the food processor. Run the food processor for 30-45 seconds. Batter will be runny.
3. Pour the batter into a silicone bundt pan and bake for 40- 45 minutes at 350. At the 35 minute mark I checked for doneness with a toothpick, it still came out a little wet. I covered the pan with foil and baked it another 10 minutes.
4. Let the cake cool slightly before inverting the pan.
5. Once the cake completely cools (I left mine in the fridge overnight) pour chocolate ganache over it and refrigerate just until the chocolate hardens a bit.
Ingredients for the Chocolate Ganache
1 chocolate bar (28g)
1/4 -1/3 of heavy cream
Instructions for Chocolate Ganache
1. In a medium microwave safe bowl melt the chocolate, 30 seconds at a time. Until it’s completely smooth.
2. Add 1/4 cup heavy cream and mix until fully incorporated. It needs to be runny enough to drizzle over the cake but not too runny to completely run off the cake. Mine was a little thicker, I used the back of a small spoon to spread it out – the unevenness gave my cake some character.
Enjoy!!!
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Can it be baked in a 9×13 pan?
Hi Bobie. I haven’t tried but I don’t see why it couldn’t. You might have to adjust your baking time but it should work just as well
Hi !! I am based in India and would not get all the stuff you mentioned for the baking mix. Any alternative you suggest?? Would really really appreciate a response.thank you.
Hi! I would like to make this. How do you keep the cake from sticking to the Bundt pan? I don’t have a silicone one, just a regular one. Also do you think it cooks quicker in a regular one? Thanks so much!
Hi Margaret. I don’t think the cooking time should be effected. You can try buttering/soraying your pan with oil and lightly dusting it with flour, it’s not too low carb friendly but at least it will ensure that the cake will pop right out. I hope this helps.