Sugar-free chocolate mud cake
This sugar-free chocolate mud cake is rich and moist, made with melted butter, flour, and cocoa powder. It’s an easy, guilt-free dessert perfect for health-conscious bakers.
Cook time 50 min
Prep time 50 min
Ingredients:
1 cup butter1 cup water
2 eggs
1 cup self-raising flour
1.50 cups all-purpose white wheat flour
1/3 cup dry cocoa powder
1/2 cup sugar
1 cup light sour cream
Experience a decadent treat without the guilt with this sugar-free chocolate mud cake recipe. Perfect for those who are health-conscious or watching their sugar intake, this cake is as rich and moist as its traditional counterpart. Let's dive into this simple yet delightful baking adventure.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Once melted, add the water and stir to combine. Remove from heat and let it cool slightly.
In a large bowl, sift together the self-raising flour, all-purpose flour, and cocoa powder. Add the sugar substitute and mix well to ensure all ingredients are evenly combined.
Gradually add the melted butter mixture into the dry ingredients, mixing continuously to prevent lumps. Stir until well combined.
In a separate bowl, lightly beat the eggs. Add the beaten eggs to the cake mixture and mix well. Then, fold in the light sour cream until the batter is smooth and creamy.
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any air bubbles. Place in the preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, it can be frosted with a sugar-free frosting or simply dusted with a bit of cocoa powder. Slice and serve.
With just a few ingredients and simple steps, you have created a delicious sugar-free chocolate mud cake that you can enjoy guilt-free. Whether it's a special occasion or just a regular day, this cake is sure to satisfy your chocolate cravings while keeping your diet in check. Enjoy!
Sugar-free chocolate mud cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Use a 9-inch (23 cm) round cake pan. Be sure to grease and line it with parchment paper to prevent sticking.
Yes, you can substitute unsweetened cocoa powder with dark chocolate or carob powder, but it may alter the flavor and texture slightly.
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage.
You can substitute light sour cream with plain Greek yogurt or a similar amount of buttermilk for a similar consistency and flavor.
Tips:
- Ensure the eggs and butter are at room temperature before mixing to help the batter combine more smoothly.
- Sift the flours and cocoa powder to avoid lumps and to ensure an even and airy texture.
- Feel free to add a splash of vanilla extract or a pinch of salt to enhance the flavors.
- Using a light sour cream keeps the cake moist without compromising on flavor. Full-fat equivalents can also be used if preferred.
- To make the cake truly sugar-free, substitute the half cup of sugar with a sweetener of your choice, such as Stevia or erythritol, in the appropriate conversion ratio.
- Preheat your oven to the correct temperature and don't open it while baking to avoid collapsing the cake.
- After removing the cake from the oven, allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps maintain the cake’s structure.
Nutrition per serving
16 ServingsCalories 240kcal
Protein 4.53g
Carbohydrates 27g
Fiber 1.78g
Sugar 7g
Fat 14g
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