karl bakehouse
sugar-free chocolate cake
certified pastry chef in shillong, crafting premium cakes and desserts with gluten-free, vegan and sugar-free options.
karl bakehouse is led by a certified pastry chef based in shillong, originally from nagaland.
the bakehouse creates premium cakes and desserts, from classic bakes to speciality bakes, and also takes on private dessert catering and custom cakes.
bakes and recipes are shared on the karlbakehouse instagram and youtube channels.
method
whisk the eggs and sweetener for 3-5 minutes until the sweetener is fully dissolved.
add the wet and dry ingredients and mix well.
whisk until you have a smooth, lump-free batter.
divide the batter into cake pans and bake at 170°c for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
allow the sponge and ganache to cool completely. chill them overnight in the refrigerator (or for 2 hours in the freezer) before assembling the cake.
layer the cake with the ganache and decorate as desired.
the result is a soft, moist sugar-free chocolate cake.
recipes
sugar-free chocolate cake
ingredients
sugar-free chocolate cake sponge (1 pound)
2 eggs (100g)
45g oil
55g milk
50g nilocheeni sweetener
65g all-purpose flour (maida)
20g cocoa powder
4g baking powder
1g salt
1/2 tsp vanilla extract
1/2 tsp instant coffee dissolved in 5g hot water
sugar-free ganache (3:1 ratio)
300g amul sugar-free chocolate
100g heavy cream
prep and cook time
bake at 170°c for 25-30 minutes; chill overnight (or 2 hours in the freezer) before assembling