Today, I want to share with you my special birthday cake from 2016. It was a Keto Mocha Cake, and let me tell you, it was the best low-carb cake I had ever made at that time.
As I celebrate my birthday, turning 40, I can’t help but reflect on the significance of this milestone. People may have expectations of how you should change or settle down at this age. Some may advise you to embrace your natural hair color, while others may suggest experimenting with new colors.
But for me, age is just a number on paper. After following the Keto lifestyle for almost two years, I feel the energy of a twenty-year-old. I have the determination to conquer any challenge and the enthusiasm to take on new adventures. Age is not a limitation for me.
Keto has truly transformed my life, and I’ll be sharing more about that in another story. But for now, let’s celebrate with this delicious Keto Mocha Cake, a testament to how amazing low-carb desserts can be.
Keto Mocha Cake
The recipe requires whey protein, so I recommend you use any brand that you have at home, just ensure that it is of a neutral flavor, or a vanilla or chocolate one. My cake is in the fridge, and I am all set to celebrate the end of another fantastic year with my family and friends.
Try the cake and you will love it for sure. The nutrition break up at the end, does not include the numbers, of the glaze, the heavy cream and the compound chocolate choco-chips on top.
Procedure
1. Measure the almonds and freshly grind them until a fine flour is formed.
2. In a big bowl, mix the almond flour and the cocoa powder.
3. Add salt and baking powder to this mixture and mix more.
4. Measure the whey protein and also mix that with the rest of the dry ingredients.
5. Add the sweetener and mix well with your hand or a spoon. Ensure there are no lumps in this mixture.
6. Measure the Amul butter and melt in a bowl.
7. In a food processor or a blender, break the eggs and add the vanilla essence.
8. Start blending until the eggs are frothy and light.
9. Now add the melted butter and blend more.
10. Start adding the dry mixture to the eggs and keep blending. Don’t be in a hurry.
11. In about five to ten minutes, all the dry mixture will be added to the eggs and a cake like thick batter will be formed.
12. If you have the time, you can skip the blender completely and whip the cake the traditional way in a big bowl, with a wooden spoon.
13. Oil a baking dish with ghee, sprinkle some almond flour on it and keep it ready. Pour the batter in this dish.
14. Preheat the oven at 350 degrees for five to seven minutes.
15. Place the baking dish in the oven and bake for 25 minutes at 220 degrees. Do the knife test.
16. If the knife comes out wet, bake at 180 degrees for another 12 minutes.
17. Once the cake is done. Allow it to cool off completely, overnight.
18. Next day in a thick bottomed pan heat the heavy cream, the butter, and the cocoa together. Add the cocoa and cook on low heat.
19. Soon, the glaze will look like a chocolate sauce. Switch off the heat and pour it over the cake.
20. Now since it is my birthday, and for me cake means loads of cream on top, whipped up some heavy cream and spread it on the top of the cake. And sprinkled some compound chocolate unsweetened choco-chips on top.
I must mention here that this cake has been inspired by Hobbit Scott Swenson, who has been most supportive and helpful at so many instances. People like him make our Keto world, extra special and yummylicious!