Fudgy Ganache Layer Cake with Vanilla Buttercream Frosting (low carb, gluten free, sugar free, dairy free)

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Every year I seem to hold some kind of unspoken competition with myself to make the richest, most decadent birthday cake on earth. Each year has gotten successively richer, and more decadent, and this year has been the most ridiculous yet. I am actually concerned. I have no idea how to top this thing. Next year I might just chug a pint of heavy whipping cream and call it a day.

This is a tour de force. It’s like eating a brick of fudge. I could build a delicious house with this cake. A delicious NEIGHBORHOOD. There are THREE LAYERS EACH OF FUDGE CAKE AND DARK CHOCOLATE GANACHE ALONE. NOT TO MENTION THE BUTTERCREAM?? JUST LOOK AT IT.

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ARE YOU SEEING THIS.

This is the cake your mother warned you about.

Luckily, I am here to hold your hand through everything. I even tried to temper the intensity of this confection for more delicate sensibilities by arranging actual edible flowers on top. You are not obligated to do this, but just be warned that without them, you’ll be slammed in the face with the full magnitude of this chocolate monsterpiece. It takes no prisoners. 

This recipe was written for a three layer 6″ cake instead of the more traditional 9″ rounds because trust me, it’s enough. You are however totally free to make two slightly thicker 6″ rounds, or even one 9″ round. Whatever floats your boat!

You know what else oughta float your boat? The fact that this magnificent creation is low carb, gluten free, dairy free, and contains no added sugar. You could do worse.  

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Fudgy Ganache Layer Cake with Vanilla Buttercream Frosting (low carb, gluten free, no sugar added, dairy free)

Yields: Around 10-12 servings

Cake recipe adapted from Gourmet Girl Cooks

Ingredients: 

Cake
2/3 cup butter, coconut oil, or dairy-free spread, melted
½ cup unsweetened cocoa powder
1 to 1¼ cups powdered sweetener
¼ tsp sea salt
1½ tsp liquid stevia
½ tsp vanilla extract
3 large egg whites, or about 1/3 cup egg whites

Ganache
6 to 8 oz good quality sugar free chocolate
6 to 8 oz heavy whipping cream or unsweetened almond milk (8 oz. = 1 cup)
½ tsp vanilla extract

Vanilla Buttercream Frosting
½ cup butter or dairy-free spread, softened
2 – 2 ½ cups powdered sweetener
½ tsp vanilla extract
2 tbsp almond milk or heavy whipping cream

Directions:
Preheat the oven to 325° and grease two or three 6″ round (or one 9″) cake pans. Cut out a circle of parchment paper and place on bottom of each pan. I’m serious, don’t skip this.

To make cake, use a large bowl to combine melted butter (or coconut oil or dairy-free spread), cocoa powder, powdered sweetener and salt. Mix until well combined.

Stir in stevia and vanilla. Add egg whites one at a time, beating briskly after each addition until batter is glossy and smooth. Spread batter evenly in prepared pans using a spatula. Bake for 20 to 30 minutes (depending on how thick each layer is) or until a toothpick inserted in center comes out mostly clean. Let cool completely in pan before flipping out onto a cooling rack or cake stand.

To make buttercream frosting, beat softened butter or dairy-free spread and powdered sweetener until well combined and smooth.

Add vanilla extract and unsweetened almond milk or cream and beat until fully incorporated, adding more if needed for spreading consistency. Keep refrigerated until ready to pipe or spread onto cooled cake.

To make chocolate ganache, coarsely chop chocolate with a serrated knife, and then transfer to a heatproof bowl. You can now either bring the cream or almond milk to just a boil over medium-high heat (don’t let it boil over!), or heat it in the microwave. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow it to melt the chocolate. Whisk together until smooth and shiny.

For an even lazier ganache, microwave the chopped chocolate and heavy cream or almond milk together, 30 seconds at a time. Let it sit for a minute, and then whisk away (I may have used this method).

NOW FOR MY FAVORITE PART. The layering. Place first cooled cake layer onto a cake plate and use the refrigerated buttercream to create a buttercream dam, piping around the edge. Pictured below:

See what I did there? The dam helps to keep the ganache from oozing out. This is my new favorite thing.

Continue this until the final layer, spreading top with remaining buttercream. Pour on the remaining ganache, which will be slightly thickened. If you’re extra fancy, add some ~*~organic edible flowers~*~ on top. Enjoy, and let every bite take you on a journey. 

Nutritional Info (Calculated for 12 servings, with dairy-free spread and unsweetened almond milk):

 flower cake nutrition

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