Sugar-Free Raspberry Chocolate Cake
The decadent chocolate cake you have been waiting for, that is so incredibly tender with sweet (but sugar-free!) frosting, you won’t stop licking your fingers. This rich, decadent cake is packed with mouth-watering chocolate flavor and tartness from fresh raspberries, making this deliciously tangy and sweet. Whether you eat it plain, dust it with confectioners sweetener or serve it with fresh fruit, it truly is a decadent treat!
Ingredients
Chocolate Cake Ingredients:
- 3 cups-all purpose flour
- 3 cups Purecane™ zero-calorie Baking Sweetener
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- ½ cup warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 6 oz fresh raspberries (used for the middle layer of cake and garnish topping)
Chocolate Cream Cheese Frosting Ingredients:
- 8 oz cream cheese (room temperature)
- 1½ cups unsalted butter (room temperature)
- 3 cups Purecane™ Confectioners Sweetener
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- ½ cup milk
Directions
Make the Chocolate Cake:
- Preheat the oven to 350 F. Grease one 10-inch cake pan with butter. Dust with flour and tap out the excess.
- Using a stand or hand mixer, mix together flour, Purecane™ zero-calorie Baking Sweetener, cocoa, baking soda, baking powder, and salt on a low speed until well combined.
- Add in eggs, buttermilk, warm water, oil, and vanilla extract. Beat on a medium speed until the consistency is smooth. This should take just a couple of minutes.
- Pour batter into your prepared pan, bake your batter in preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Make the Chocolate Cream Cheese Frosting:
- While the cakes are cooling, beat together the room temperature cream cheese and butter until fluffy using a stand or hand mixer.
- Mix in cocoa powder and vanilla extract. Beat until combined.
- Combine in Purecane™ Confectioners Sweetener, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick.
- You can keep in the fridge until the cakes are cooled if necessary.
Assemble the Cake:
- Once cake has cooled, cut cake into two parts, cutting it ½-1 inch from top or bottom.
- Place one cake on a serving plate. Then add 3ozs of raspberries, placing evenly across the top of one cake round. Stack your second cake round on top and begin to frost your cake.
- Use a knife or an icing spatula to spread an even layer of frosting on top of cake, and then spread the rest of the frosting on the sides. Place the rest of your raspberries on top for decoration.
- Serve and enjoy!
