Recipe

Sugar-free chocolate cake

Six layers of (practically) guilt-free heaven.

  • 1 hr 30 mins cooking minutes + cooling
  • Serves 16
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This recipe is featured in our Sugar Free Living by Natvia magazine. On sale now for $9.99 at selected newsagents and supermarkets.

Ingredients

  • 1½ cups (330g) Natvia
  • 350g unsalted butter, softened
  • 1 tbsp vanilla extract
  • 8 eggs, separated
  • ½ cup (50g) cacao powder
  • 1¾ cups (260g) self-raising flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1½ cups (375ml) buttermilk
Chocolate icing
  • 1 tbsp Natvia
  • 600g sour cream
  • 400g dark (sugar-free) chocolate, melted (see Tips)

Method

  • 1
    Preheat oven to 180°C. Grease two deep 20cm round cake pans and line bases with baking paper.
  • 2
    Blend Natvia in a high-speed blender until the consistency of icing sugar.
  • 3
    Beat butter, vanilla and powdered Natvia in a large bowl with an electric mixer for 7 minutes or until light and fluffy. Beat in 4 egg yolks, one at a time, until just combined. Add sifted cacao, followed by remaining 4 egg yolks, one at a time. Stir in sifted flour, soda and buttermilk. Transfer mixture to a large mixing bowl.
  • 4
    Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Fold into cake mixture in two batches. Divide mixture between pans.
  • 5
    Bake cakes for 1 hour or until a skewer inserted into the centre comes out clean. Cover cakes with foil during the last 15 minutes of cooking time to avoid over-browning. Cool cakes in pan.
  • 6
    Make chocolate icing (see below). Reserve half to cover top and side of cake.
  • 7
    Cut each cake horizontally into three equal layers. Place one layer on a plate and spread with one-fifth of the icing. Repeat layering with cake and icing, finishing with a cake layer. Spread reserved icing over top and side of cake.
Chocolate icing
  • 8
    Blend Natvia in a spice grinder until the consistency of icing sugar. Whisk remaining ingredients with powdered Natvia in a small bowl until smooth.

Notes

We used a sugar-free dark (70% cocoa solids) chocolate. Sugar-free chocolate (sweetened naturally with stevia) is available in the health-food section of most supermarkets. Cake can be made 1 day ahead. Cover and stand at room temperature.

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