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A triple chocolate cake that is strictly for chocoholics! Tender chocolate cake covered in a rich chocolate ganache, with a creamy chocolate buttercream frosting. This recipe is sugar free, low carb, and a Trim Healthy Mama S fuel.
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I will just say it right up front - this cake is only for the most serious chocolate lovers. It is intense chocolate! Which I happen to love! Moist and tender chocolate cake with a heavy ganache-type filling, topped with a delicious 2 ingredient buttercream chocolate frosting. It is so rich, you really don't need very much to satisfy.
Do not be intimidated by the number of steps required to make this cake. It is a bit labor intensive, but worth it! (Similar to my Best Brownie Delight recipe!) I served this cake to my best friend, and every two bites she was making exclamations. "Mmmm," "Oh, this is very nice," "Very nice, Sarah!" I think she liked it!
The cake is quite simple to make, and most of my readers have probably made the sugar free sweetened condensed milk at some time, so you are already familiar with that process.
The 2 ingredient buttercream frosting is simply butter and Lily's Chocolate Chips. I saw a video on Facebook a long time ago showing this method. (Check out the original video here.) There are many similar recipes on Pinterest. Of course, I used Lily's Chocolate Chips (which are sweetened with stevia) to keep this frosting sugar free.
So, what do you need for this cake?
For the Cake:
- ¾ Cups Baking Blend
- ⅔ Cups Gentle Sweet (or the equivalent of your favorite sweetener)
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil (I use refined coconut oil so there is no coconut flavor.)
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ Cup Water
(or the equivalent of your favorite sweetener)For the Ganache:
- 1 Recipe Low Carb 3 Ingredient Sweetened Condensed Milk
- ¼ Cup Lily's Chocolate Chips
For the Frosting:
- ¾ Cup Butter
- ¾ Cup Lily's Chocolate Chips
And if you don't want to make an entire cake, check out this delicious chocolate Keto Mug Cake! Single serve, and quick and easy to make!
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Ingredients
For the Cake:
- ¾ Cups THM Baking Blend
- ⅔ Cups Gentle Sweet or your favorite granulated or powdered on plan sweetener.
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ Cup Water
For the Ganache:
- 1 Recipe Low Carb 3 Ingredient Sweetened Condensed Milk You should have 1 ¼ Cups
- ¼ Cup Lily's Stevia Sweetened Chocolate Chips
For the Frosting:
- ¾ Cup Butter
- ¾ Cup Lily's Stevia Sweetened Chocolate Chips
Instructions
Make the Cake
- Preheat oven to 350.
- In a large mixing bowl, mix all the dry cake ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well.
- Pour batter into a greased 8x8 cake pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to completely cool.
Make the Ganache
- Prepare Low Carb Sweetened Condensed Milk.
- Mix the Condensed milk with ¼ cup Lily's Chocolate Chips.
- Using a wooden spoon handle, poke holes all over the cake.
- Immediately pour the chocolate condensed milk mixture over the holes.
Make the Frosting
- In a microwaveable container, melt ¾ cup butter.
- Immediately add ¾ cup Lily's chocolate chips and stir until completely melted.
- Place in refrigerator for 30 minutes or until the butter hardens.
- Remove from refrigerator and beat frosting using an electric hand mixer. (The frosting should be thick and fluffy.)
- Frost cake and refrigerate if desired (but not necessary).
Notes
Nutrition
More THM - S
Reader Interactions
Comments
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Sharon
Oh man! Your cake was a H-U-G-E hit at the cookout! There were several people who could not have sugar and it was a birthday party for three people so I made the sugar free cake! I didn't even get a pic of it! Such a yummy tasting cake! I hope to make another one Monday! By then my out of town guests will be gone and I won't have to share! I'm so bad! But I will make another one tomorrow if they request it! 😀
Thanks so much!
Sharon
Carol
I just made this chocolate cake. It’s more than delicious! It’s heaven!! My husband absolutely loves it too!! Thank you so much for the recipe. I look forward to making this for years to come!
By the way, I will never buy sweetened condensed milk again! I loved making it and the result was worth the work!
Sarah Hardy
I'm so glad it was a hit! And I agree about the Sweetened Condensed Milk! 🙂
Sharon
I have made this cake three times in three days! Saturday, Sunday, and at 5:30 this Monday morning! I popped it in the oven and went to start my quiet time while waiting for it to bake! You know, it seems like that chocolate sweetened condensed milk is just begging to be in another fabulous recipe!
dsdjhardy
I'm so glad you enjoy it! Actually the chocolate sweetened condensed milk is really the 2 ingredient fudge recipe. (Just not as many chocolate chips.)
Sharon
Really! I haven't tried that recipe yet! But I will! I licked that bowl clean after I frosted the cake and I licked the pan clean from the sweetened condensed milk! So yummy! Thanks for sharing!
Charity
This cake is delicious! You can make it dairy free just as easily! Use full fat canned coconut milk in place of the cream and palm shortening in place of the butter and everything turned out just perfect. I did add a little salt since I didn’t use butter and it was FABULOUS!
Regina J.
Does this cake need to be kept refrigerated?
Sarah Hardy
I usually refrigerate it, but I don't think it would have to be.
Regina J.
Thanks! 🙂
Lisa L.
I am a little confused...Do you add the ganache while the cake is still hot and the ganache is still hot? Let both cool first? Let the cake cool but then pour on hot ganache? Just thinking about it going down into holes 😉 Thanks!
Sarah Hardy
I usually cool the cake, then pour the ganache over while the ganache is still hot. 🙂
Libby
This cake is amazing!!!!
Monica
Is there any sub for the chocolate chips? I want to try so many of these recipes, but don't have the secret ingredient.
Sarah Hardy
I would think you could use a chopped 85% dark chocolate bar. I have not tried that, though. 🙂
Lucea
Did anyone make this recipe using Pyure? If so did you use the same amount as the recipe? Thank you
Sarah Hardy
I have not made it using Pyure, but when I replace Gentle Sweet with Pyure, I usually half the amount. 🙂
Lucea
Thank you
Rachel
I have all the ingredients except for the ganache. Can I skip the ganache part of the cake??
Sarah Hardy
Absolutely! The cake itself is still delicious!
Kathryn
Anytime a recipe calls for my precious Lily's chocolate chip's, I'm hesitant to make it. I'm so glad I made this cake! It is the best cake ever! Definitely will be making this one again....and again!!!
Thank you Sarah for another delicious recipe.
Sarah Hardy
I totally understand the hesitation with using Lily's Chocolate Chips! They are precious, indeed! I'm so glad you liked the cake!
Jeannie
What can I use instead of mineral salt? I'm just getting into the THM program and recipes.
Sarah Hardy
Any regular sea salt (or even plain salt) will work just as well.
Tiffany Barker
This cake has a great flavor and texture, but my one comment would be to really watch it. I checked it at 20 minutes and it was already overcooked. If I had left it in for 30+ minutes, it wouldn't have been edible. I will make it again for sure, but I will check at 12-15 minutes. Love your mix!
Jennifer
I just made this cake for the first time. The ganache sounded delicious and is, but I think I didn't cook it long enough before putting it on the cake. My cake is completely flooded in the ganache. I put it in the fridge to thicken it, but I'm not sure that will be enough to make it work. Now I don't know how I'll add icing. We haven't eaten it yet, so any ideas on what to do now would be helpful. I'll give an update on how this turns out.
Sarah Hardy
Hi Jennifer! My ganache sits on top of the cake sometimes, as well. I usually just put it in the fridge to firm up a little, then add the frosting on top.
Snappy
I had that happen too. We just refrigerated it and are it as is...... It was DE-licioUS!
Sharon
Thank you so much for your beautiful recipes. Do you (or anyone) have any good suggestions for a low carb baking mix that tastes good but is almond free? I have a problem with kidney stones and must be on a low oxalate diet. It's so hard to combine low carb, grain-free, AND low oxalate. 🙁 I feel like I can hardly eat anything anymore. 🙁
Lonna
Seriously this is the best cake and I didn't even do ganache! Thank you thank you thank you!!! I have all the book and I've been trying different dessert recipes but so far their is just something I don't like about each of them. I was about ready to give up on making THM desserts...UNITL NOW.
Bistra
Hi, is the ganache hot when putting on the cake or is the cake hot or do both need to be cooled?
thank you
Sarah Hardy
They can both be hot. I don't recommend letting the ganache cool, as it will thicken.
Cynthia
All I have is super sweet blend. Do you know how much I should use? Or would it be better to get Pyure?
Sarah Hardy
You can use Super Sweet. I measure Pyure the same as Super Sweet. I usually cut the amount in half if using Pyure or Super Sweet in place of Gentle Sweet or Xylitol.
Marci
Do you have any homemade baking blends that would work with this recipe besides the purchased THM blend?
Sarah Hardy
In this particular recipe, you can use an equal mix blend of almond flour, coconut flour, and flax meal. When I make my own FP Baking Blend, I use this recipe. http://chrissybenoitinlove.com/index.php/2015/10/22/baking-blend/
Jeannine
Eager to try this
Mitzi Cramer
This cake is amazing! All I put on it was the ganache, but I did add extra chocolate chips to it. I couldn’t quit eating the ganache by the spoonful...so delicious! This will be my go to for desserts. Question- I see the nutritional info, but how many servings are there?
Sarah Hardy
There are 9 servings. So glad you are enjoying it!
Natalie Stevens
What is the nutritional information?
Sarah Hardy
Nutrition information per piece: Calories - 519; Fat - 47; Protein - 7; Carbs - 11; Fiber - 9; Net Carbs - 3
Alice
Hi, so I want to thank you for a great recipe! I have reactive hypoglycemia, which means I can't eat sugar or other refined carbs unless I want to be in rough shape a few hours later, and this recipe really hits the spot for someone who's been craving chocolate cake that can't eat sugar or white flour. I made it for my book club meeting last night, and it was a hit!
Jamie
Could you use powdered cocoa instead of chocolate chips?
Sarah Hardy
I don't believe cocoa powder would give the desired effect for the ganache in this particular recipe.
Nancy Anta
Thank you for the great recipe. I made it using the dairy-free sweetented condensed milk and it was fantastic! Do you have macros for that version?
Sarah Hardy
I'm sorry, but I do not. Those earlier recipes were made before I started adding the macros to my recipes. So glad you loved the recipe! 🙂
Laura
This cake was amazing! I did find the frosting a bit too salty though, so I might just use unsalted butter next time in mine, or even leave it off. The cake and ganache was our favorite part!
Anita Musgrave
Hi! Would this be gluten free too? Sorry if I missed it! Looks yummy!
Sarah Hardy
Yes, this recipe is gluten free as well!
Kim
Has anyone doubled this in a 9x13? If so, how long did you cook?
Sarah Hardy
I have tried doubling it to make a 9x13, and it did not cook correctly. If you want to try, I would suggest just keeping an eye on it - check it at 25 minutes and every few minutes after that. 🙂
Dianne S
This recipe was my first attempt at low carb, sugar-free baking......Will definitely make again....and again. Just made the basic cake and topped with the ganache. Used your flax, coconut flour, almond flour substitute and 1/3 c Swerve. Even my “no sugar substitute” husband liked it! Thank you! I’m no longer intimidated to try this new, healthier way of baking for an occasional treat. Looking forward to trying more of your recipes.
Sarah Hardy
Wonderful! I hope you find many more recipes to enjoy!
Michele
I made this for my birthday cake this weekend. It is THE best chocolate cake I've ever had, and I don't mean of just low carb, sugar free cakes either. I mean of ALL chocolate cakes. My husband loves vanilla, so I would love to experiment with making this into an all-vanilla version. Thank you for this gem of a cake!
Amber S
I haven't made the cake or ganache, I only used the frosting from this recipe on the zucchini THM chocolate cupcakes. Very yummy and easy buttercream for my two year old's birthday .
Christine
While it looks like a lot of steps, this really was an easy cake to make. It's also absolutely devine. I did add some espresso powder just to bring out the chocolate flavor even more. No complaints about this very rich, delicious cake that I can see myself taking to every event in the near future, especially during the holidays!!! As far as the carb count being listed as 3g net carb each based on 9 servings. The Lily's chips alone have around 24 net carbs once you subtract fiber and sugar alcohol, and your delicious condensed milk had 10 since I only used 1.25 cups, and while the carbs in the flours and cocoa aren't too high, they are still there. Since it is so rich, I manually calculated the nutrition and came out around 49 net carbs for the full cake, so 12 pieces around 4g net carbs and 15 pieces around 3g net carbs (and also brought the calories into a more reasonable range for me personally). I know that THM is different and you guys don't adhere to macros like keto does, but for me a difference of 2-3 net carbs in one item can make a difference in my day. It's another good reason for everyone to do their own nutritional values based on the ingredients they used, it's nice of you guys to even offer the nutrition at all, but everyone should really do their own since there are so many variables in ingredients. Thank you for this delicious recipe!!!!
Sarah Hardy
So glad you enjoyed it!
Christine
I have made this recipe several times and I absolutely love it. As for the carbs, I highly suggest using the Lily's Semi-Sweet Chips since they are 0g net carbs... this makes a big difference. Thanks so much Sarah for this delicious recipe! It really is easy to make, especially if you are like me and keep a jar of the condensed milk in the fridge at all times 🙂
Carolyn Scott
This cake is the bomb, making it for the second time for my husbands birthday and I'd like to make this a layer cake, any advice 8" rounds.
Michele
Can I use coconut cream as a substitute for the heavy cream in the ganache?
Or just use 1.5 cups of unsweetened almond milk mixed with 1/2 of canola oil!
Looking for dairy free alternatives and the new Silk heavy cream is not available in my area.
Thank you!
Sarah Hardy
I think you could probably use the coconut cream, but I have not personally tried it that way.