Chocolate Cake with Cheesecake Pudding

Byzitouni

🛒 What You’ll Need

  • For the Chocolate Cake Base:
    • 1 cup Almond flour 🥯
    • ¼ cup Coconut flour 🥥
    • ½ cup Unsweetened cocoa powder 🍫
    • ¾ cup Keto-friendly sweetener 🍬
    • 3 Large eggs 🥚
    • ½ cup Melted butter 🧈
  • For the Cheesecake Pudding Layer:
    • 8 oz Cream cheese, softened 🧀
    • 1 cup Heavy cream 🥛
    • ½ cup Powdered keto sweetener ☁️
    • 1 tsp Vanilla extract 🍦
  • For the Topping:
    • Sugar-free chocolate ganache 🍫
    • Whipped cream ☁️
    • Chocolate shavings 🍫
    • Fresh raspberries for a pop of color! 🍓

👩‍🍳 Instructions

  1. Bake the Base: Whisk together the almond flour, coconut flour, cocoa powder, sweetener, eggs, and butter. Pour into a greased baking pan and bake at 350°F for 20–25 minutes until set. Let it cool completely. 🍫🥣🔥
  2. Whip the Pudding: In a large bowl, beat the softened cream cheese until smooth. Slowly add the heavy cream, sweetener, and vanilla, whipping until it reaches a thick, pudding-like consistency. 🧀🌪️☁️
  3. The Perfect Layer: Spread the cheesecake pudding evenly over the cooled chocolate cake base. 📐🤝✨
  4. The Chocolate Cap: Pour a layer of smooth chocolate ganache over the pudding and spread it to the edges. 🍫🎨💎
  5. Garnish Like a Pro: Top with large swirls of whipped cream, a sprinkle of chocolate shavings, and fresh raspberries as seen in the photo! ☁️🍫🍓
  6. Chill & Set: Place the cake in the refrigerator for at least 2 hours to let the layers set perfectly. ❄️⏲️📈
  7. Serve: Slice into generous squares and enjoy the heavenly combination of rich cake and tangy cheesecake! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Layer” Secret: As shown in the photo, making sure your cake base is completely cold before adding the pudding ensures the layers stay distinct and beautiful! 🍰🛡️💎
  • The “Texture” Hack: Use a warm knife to slice the cake; this helps you glide through the ganache and pudding for professional, clean-cut squares! 🔪🎯✅

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