2-Min Extra Moist Chocolate Cake

When I published a video on Extra Moist Chocolate Cake 3 weeks ago, some of you requested for a single or small serving recipe for this cake. So here it is! This cake is so moist, rich and decadent. It stays moist even after chilling and that chocolate ganache on the top is like icing on the cake. These individual or small serving recipes are great for individuals living alone or those who are the only ones living low carb/keto in the family. They are also great for portion control or to satisfy any last-minute cravings without worrying about leftovers.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS

Almond flour = 45 g (7 1/2 tbsp) (OR Coconut flour = 12 g / 1 1/2 tbsp)

Unsweetened cocoa powder = 9 g (1 tbsp + 1 tsp) (In the video, it was wrongly stated as 1 tbsp)

Baking powder = 1/8 tsp)

Baking soda = 1/4 tsp)

Salt = 1/8 tsp

Monk fruit = 30 g (2 1/2 tbsp) (OR any keto friendly sweetener)

WET INGREDIENTS

Eggs = 1 small whole egg (40 to 43 g) (room temperature)

Unsweetened almond milk = 35 ml (2 tbsp + 1 tsp) (OR any keto friendly milk)

White vinegar = 1/4 tsp (OR lemon juice)

Coconut oil = 23 ml (1 1/2 tbsp) (OR any keto friendly oil)

Vanilla extract = 1/4 tsp

Hot or boiling water = 23 ml (1 1/2 tbsp)

INGREDIENTS FOR CHOCOLATE GANACHE

Dark chocolate = 45 g (1/4 cup) (You can use unsweetened or those sweetened with sweeteners. If using unsweetened ones, you can add some sweeteners into the ganache. Chop the chocolate into small pieces so that it can melt easily.)

Whipping or heavy cream = 30 ml (2 tbsp)

1. For best results, weigh the ingredients with a digital scale.

2. Add all the dry ingredients into a small mixing bowl and mix to combine.

3. Add all the wet ingredients (except the hot water) and whisk to combine. Finally, add the hot water and whisk until well combined. The batter is quite runny, but it is normal.

4. Transfer the batter into a 5x5 inch glass baking dish, greased and lined with parchment paper.

5. Microwave for 2 minutes and if it is not cooked enough, just microwave for another 30 seconds.

6. You can also use 2 small cups (capacity 180 ml or 3/4 cup). Microwave 1 cup at a time for 60 seconds.

7. Let the cake cool completely.

8. To make the chocolate ganache, add the chopped chocolate and whipping/heavy cream together in a bowl. Microwave for 30 seconds then stir until the chocolate is completely melted.

9. Spoon onto the top of the square cake or cake in the cup and spread evenly.

[Total servings = 4]

NUTRITION INFO PER SERVING

Total carb = 9 g

Dietary fiber = 3 g

Net carb = 6 g

Calories 222

Total fat = 19g

Protein = 5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

Video Tutorial

About the recipe

Preparation:

10 minutes

Cook time:

2 minutes

Portions:

4 servings

Difficulty:

Easy

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2-Min Extra Moist Chocolate Cake

Ingredients

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS

Almond flour = 45 g (7 1/2 tbsp) (OR Coconut flour = 12 g / 1 1/2 tbsp)

Unsweetened cocoa powder = 9 g (1 tbsp + 1 tsp) (In the video, it was wrongly stated as 1 tbsp)

Baking powder = 1/8 tsp)

Baking soda = 1/4 tsp)

Salt = 1/8 tsp

Monk fruit = 30 g (2 1/2 tbsp) (OR any keto friendly sweetener)

WET INGREDIENTS

Eggs = 1 small whole egg (40 to 43 g) (room temperature)

Unsweetened almond milk = 35 ml (2 tbsp + 1 tsp) (OR any keto friendly milk)

White vinegar = 1/4 tsp (OR lemon juice)

Coconut oil = 23 ml (1 1/2 tbsp) (OR any keto friendly oil)

Vanilla extract = 1/4 tsp

Hot or boiling water = 23 ml (1 1/2 tbsp)

INGREDIENTS FOR CHOCOLATE GANACHE

Whipping or heavy cream = 30 ml (2 tbsp)

Directions

1. For best results, weigh the ingredients with a digital scale.

2. Add all the dry ingredients into a small mixing bowl and mix to combine.

3. Add all the wet ingredients (except the hot water) and whisk to combine. Finally, add the hot water and whisk until well combined. The batter is quite runny, but it is normal.

4. Transfer the batter into a 5x5 inch glass baking dish, greased and lined with parchment paper.

5. Microwave for 2 minutes and if it is not cooked enough, just microwave for another 30 seconds.

6. You can also use 2 small cups (capacity 180 ml or 3/4 cup). Microwave 1 cup at a time for 60 seconds.

7. Let the cake cool completely.

8. To make the chocolate ganache, add the chopped chocolate and whipping/heavy cream together in a bowl. Microwave for 30 seconds then stir until the chocolate is completely melted.

9. Spoon onto the top of the square cake or cake in the cup and spread evenly.

Nutritions

[Total servings = 4]

NUTRITION INFO PER SERVING

Total carb = 9 g

Dietary fiber = 3 g

Net carb = 6 g

Calories 222

Total fat = 19g

Protein = 5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

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2-Min Extra Moist Chocolate Cake

Video Tutorial

About the recipe

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