Low Carb Chocolate Cake

Directions

1. IMPORTANT NOTE: If you are using our previous recipe Chocolate Cupcake Mix (220g pack) Follow the measurements on the pack for milk and butter. All other additions will stay the same.

   
2. Preheat oven to 170 degrees and spray a round (20cm) cake tin with oil (to help the baking paper stick) and line with baking paper.

3. In a large bowl whisk together eggs, milk and melted butter. Add chocolate cupcake mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.

4. Pour the cake batter into the tin and spread evenly. Bake for 20-25 mins, at 170 degrees. or until the cake springs back

   

5. Remove from oven, and tin and place on cooling rack. Cool completely in the fridge before icing.

   

Icing Method

1. Place butter & cream cheese into the microwave together for 30 seconds until soft but not melted.

2. Place the remaining ingredients (milk, icing mix and cocoa) with the softened cream cheese and butter.

3. Using electric beaters mix together until all combined and whipped, then ice your cake :)