Rich, Fudgy Chocolate Cake Topped with a Layer of Dark Chocolate and Finished with Mint Chocolate Chip Glaze...Need I Say More? Well, I Guess I Should Tell You That Each Piece is Only 2 Net Carbs and 120 Calories!
Let me start by saying I adore mint and chocolate together! My favorite ice cream is mint chocolate chip. I always make peppermint bark candy around the holidays and decided that I would up the ante and make a cake version. I've created the most delicious chocolate and mint cake I've ever had...seriously. My husband and kids can't get enough of this one. The cake is oh so fudgy, I mean unforgivingly so, with rich, deep chocolate flavor. Once the cake comes out of the oven, I cover the top with dark chocolate, let it melt, and smooth it out into a thin, even layer. The texture of this once cooled creates the "bark" effect. Then, I top it all with a mint chocolate chip glaze that's creamy, full of little pieces of chocolate, and has just the right amount of mint flavor. I usually garnish with a few chocolate chips. Why? Because I can! The different textures created by the creamy mint chocolate chip glaze, snap of dark chocolate, and fudgy cake underneath are divine! I really hope you make this cake for the holidays this year. I'm sure It will become a tradition for you as it has for me!
Low-Carb Peppermint Bark Fudge Cake
Makes 1, 9x9 inch square cake or 16 servings
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Ingredients:
For the Cake:
1 C almond flour (I use Blue Diamond finely ground almond flour)
1/2 C coconut flour (I like Anthony's Organic coconut flour)
1/4 C oat fiber (I use Anthony's Organic oat fiber in this recipe)
1/2 C Dutch Processed cocoa powder (I like NuNaturals)
1 tsp instant espresso granules (I use Ferrara)
2 tsp baking powder
1/4 tsp salt
1 C Swerve
1 large egg
1/2 C unsweetened almond milk
1 1/2 tsp vanilla extract (I love Nielsen-Massey Madagascar Bourbon pure vanilla extract)
1/2 C sugar-free dark chocolate chips, melted plus an additional 1/2 C for the bark topping (for this recipe I use Lily's)
1 Tbsp coconut oil, melted (I use Nutiva)
For the glaze:
1/4 C sugar-free dark chocolate chips (I use Lily's in this recipe)
4 Tbsp Nutpods Original
1/4 tsp vanilla extract
1/4 tsp peppermint extract
small pinch of salt
Directions:
Preheat your oven to 350 degrees and spray a 9x9 inch square cake pan with coconut oil. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, cocoa powder, espresso granules, baking powder, and salt. Set aside.
To a small microwave-safe bowl, add 1/2 cup chocolate chips and the coconut oil. Place in the microwave for 30 seconds, remove and stir until completely melted and smooth. You may need to place it back in the microwave for an additional 10-15 seconds if you still have any little lumps of unmelted chocolate. Set aside.
In a medium bowl, whisk together the Swerve, egg, almond milk, and vanilla. Add this mixture to the dry ingredients and stir until just combined. Add the melted chocolate and coconut oil mixture and stir to thoroughly combine. Pour the batter into your prepared pan and bake in the oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached to it. Remove the cake from the oven and place on a wire rack. Pour the remaining 1/2 cup of chocolate chips onto the top of the hot cake. Wait about a minute or until the chocolate is melted. With a rubber spatula or an offset spatula, if you have one, spread the melted chocolate into a thin, even layer covering the entire top of the cake. Take care not to tear the top of the cake as it is delicate while still hot. Allow the cake to cool until the chocolate on top is set. Next, make the glaze.
In a blender or food processor, I used my Vitamix blender, place the Swerve Confectioners and 1/4 cup chocolate chips. Pulse until the chocolate chips have been broken up into tiny pieces. Pour this mixture into a medium bowl and add the Nutpods, vanilla extract, peppermint extract, and a small pinch of salt. Whisk together until thoroughly combined. Pour the glaze over the cake and spread if needed to completely cover the top of the cake. The glaze will set, so if you would like to garnish the cake, like I do, with chocolate chips or any other decorations like sprinkles, do so now so they will stick to the wet glaze. Allow the glaze to set before slicing and serving. This cake is best stored in the fridge after the first day. It will keep in the refrigerator for about 4 days, then transfer any remaining cake into airtight containers and store in the freezer for up to one year. Enjoy!
Chocolate chips poured over the hot, straight out of the oven cake.
The melted chocolate chips spread out into a thin even layer to create the bark layer.
The finished cake topped with the mint chocolate chip glaze and garnished with more chocolate chips! Don't forget to garnish before the glaze sets.
SO FUDGY!
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