TRIPLE-LAYER KETO CHOCOLATE CAKE

TRIPLE-LAYER KETO CHOCOLATE CAKE

(Rich, Decadent, Sugar-Free Dessert with Espresso Mousse)

Key Info:

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 10 minutes (including setting time)
• Servings: 12 slices
• Difficulty: Moderate
• Dietary: Keto, Low-Carb, Gluten-Free
• Net Carbs: 2.3-3g per slice

Equipment Needed:

• 8-inch springform pan
• Hand mixer or stand mixer
• Microwave-safe bowl or double boiler
• Whisk and silicone spatula
• Saucepan
• Parchment paper

Alternative: Regular cake pan lined with parchment paper

Ingredients:

Brownie Base:

• 2 cups (200g) almond flour
• 1/2 cup (50g) cocoa powder
• 3/4 cup (150g) erythritol
• 3 large eggs
• 1/2 cup (113g) melted butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Chocolate Mousse Layer:

• 2 oz (56.7g) unsweetened chocolate
• 1 tbsp butter
• 1/4 cup water
• 1 1/4 tsp grass-fed gelatin
• 1 cup heavy whipping cream
• 1/3 cup sugar-free sweetener
• 1/2 tsp vanilla extract

Espresso Mousse Layer:

• 2/3 cup strong espresso (cooled)
• 1 1/2 tsp grass-fed gelatin
• 3/4 cup heavy whipping cream
• 1/4 cup sugar-free sweetener
• 1/2 tsp vanilla extract

Method:

1. Preheat Oven:

Preheat oven to 350°F (175°C).

2. Prepare Brownie Base:

• Mix dry ingredients.
• Whisk wet ingredients separately.
• Combine until smooth.
• Pour into lined springform pan.
• Bake for 25 minutes or until edges set.
• Cool completely.

3. Chocolate Mousse:

• Bloom gelatin in cold water.
• Melt chocolate and butter (keep below 115°F).
• Heat gelatin mixture until dissolved.
• Whip cream until stiff peaks form.
• Fold everything together.
• Pour over cooled brownie.
• Refrigerate for 1 hour.

4. Espresso Mousse:

• Bloom gelatin in cold espresso.
• Heat until dissolved, cool slightly.
• Whip cream with sweetener.
• Fold in espresso mixture.
• Pour over set chocolate layer.
• Refrigerate for 2 hours minimum.

Crucial Tips:

• Room temperature ingredients are essential.
• Don’t overmix mousses – fold gently.
• Check brownie doneness with a toothpick.
• Allow complete setting between layers.
• Keep chocolate below its seizing temperature.

Storage:

• Refrigerate for up to 5 days.
• Do not freeze.
• Serve chilled.

Common Mistakes:

• Rushing setting time.
• Overheating chocolate.
• Not lining the pan properly.
• Using warm espresso.

Variations:

• Mint chocolate: Add peppermint extract.
• Orange chocolate: Add orange zest.
• Nutty version: Add chopped pecans.
• Coffee-free: Use decaf or omit espresso.