Diabetic Chocolate Cake Recipes

LOW CARB SUGAR FREE CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
• Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
• Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
• Allow to fully cool.
• Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
• Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
• Stir with a spatula until melted. If your ganache splits, don't panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
• Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.

EASY DIABETIC CHOCOLATE CAKE!

Steps:

• In a bowl sift soy flour, cocoa powder, salt, and baking soda.
• Add egg, splenda, oil, and vanilla. Mix until combined.
• Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
• Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
• Take cake out of coffee filter and set on paper towl to cool.
• Combine frosting ingredients in a small bowl.
• Cut cooled cake across creating two layers.
• Frost bottom layer and replace top layer.
• Frost top of cake and sides and decorate with strawberry slices.