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Caramel Chocolate Fudge Poke Cake- Low Carb

Jennifer Overstreet
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Ingredients
  

  • 2 C Fine Almond Flour
  • 1/2 C Granulated Sweetener What I used measured equal to sugar
  • 1/4 C Cocoa Powder
  • 3/4 t Xanthan Gum, optional
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/4 t Salt
  • 1/2 Stick Butter, melted
  • 1/4 C Sour Cream
  • 2 T Oil, I used olive oil
  • 2 t Vanilla
  • 4 M Eggs My eggs are from chickens, they are banty chickens so their eggs are smaller, that's why I used more than 4

Frosting

  • 3/4 C On plan Chocolate of choice
  • 1/4 C Unsweetened Nut Milk
  • 1/2 t Vanilla

Instructions
 

  • Preheat oven to 325 degrees. Put your dry ingredients in a bowl. Sift or not, that us up to you.
  • Whisk. If you didn't sift, make sure there are no lumps.
  • Crack eggs in a bowl and beat until 2-3 times the size in volume.
  • They will look about like this. They will get pale and voluminous.
  • While beating the eggs, mix together melted butter, sour cream, oil, and vanilla. (I just used the measuring cup that I melted the butter in)
  • Add the sour cream/butter mixture to the eggs. Just mix until combined, you don't want to get rid of the volume you just made. Add about half to the dry mixture.
  • Fold, cut, stir in. Again, trying not to just deflate the volume. Here are a few pictures.
  • Another picture
  • And one more
  • Once you get close to this, go ahead and add the rest of the egg/butter mixture.
  • You should end up with a batter that looks like this.
  • Pour the batter in a well greased (or parchment lined) 8x8 pan.
  • Bake for 25-30 minutes, or until cake is done.
  • Make caramel sauce.
  • When cake is mostly cool (it doesn't have to be fully cooled) poke holes in your cake. I used the end of a thin wooden spoon.
  • Carefully pour the caramel onto the cake, trying to get some of the caramel in each hole.
  • Make frosting. Carefully melt you chocolate. I used the microwave. I reduced powder to 60% and microwaved 45 seconds and then dropped to 30 seconds. Once melted add the almond milk. Whisk until incorporated. Add vanilla and beat well.
  • Carefully spoon on top of the cake. I tried to make sure the holes were filled with the chocolate.
  • Cut and serve. Serve plain, with whipped cream, and/or extra caramel sauce.
Tried this recipe?Let us know how it was!