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Chocolate Layer Cake with Whipped Chocolate Ganache Frosting

Who doesn’t love a multi-layer chocolate cake slathered in tons of sweet chocolaty frosting? The problem with most cakes that fit this description is that they don’t exactly love you back. Oh sure, they taste great and give you a fantastic sugar-high for a few hours. But then you crash and come back to reality and realize that somewhere, somehow, you are going to pay the price for all those empty carbs.

I’ve been craving a huge, rich chocolate cake ever since we took my daughter out for her birthday dinner. When the restaurant found out what we were celebrating, they of course brought her a slice of chocolate cake to end her meal. My husband and other kids all shared in this sugary windfall, and I will admit I had a bite too. Which, of course, only spurred me on to make a just-as-decadent-but-without-all-the-carbs version of my own.

This might be the low carb chocolate cake to end all chocolate cakes. Lovely dark chocolate sponge layers with an airy but rich whipped ganache frosting. This frosting is so good, I may never make buttercream again!

5.0 from 5 reviews
Chocolate Layer Cake with Whipped Chocolate Ganache Frosting
Recipe type: Sweets
  • 2 cups almond flour
  • ⅔ cup cocoa powder
  • ⅓ cup coconut flour
  • ⅓ cup unflavored whey protein powder
  • 1 tbsp baking powder
  • 1 tbsp instant coffee (optional, helps boost chocolate flavor)
  • ½ tsp salt
  • ½ cup butter, softened
  • 1 cup granulated Swerve Sweetener
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond or cashew milk
  • 7 ounces good quality unsweetened chocolate, chopped
  • 1¾ cups whipping cream
  • ¾ cup confectioner’s Swerve Sweetener
  • ½ tsp vanilla extract
  1. Preheat oven to 325F and grease 3 9-inch circular cake pans well. Line with parchment circles and grease the parchment. (8 inches will also work but you need to bake them longer. And if you only have two cake pans, simply hold back ⅓ of the batter and bake it after the first two layers are out of the oven).
  2. In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein powder, baking powder, coffee and salt.
  3. In a large bowl, beet butter with Swerve until light and fluffy. Beat in eggs and vanilla extract, then beat in half of the almond flour mixture. Beat in nut milk and then the remaining almond flour mixture until well combined.
  4. Divide the batter evenly among the cake pans and smooth the tops with a knife or offset spatula. Bake about 20 minutes, until the center is firm to the touch. Remove and let cool in pans 15 minutes, then flip out onto a wire rack to cool completely.
  1. Place chopped chocolate in a large bowl (in the bowl of a stand mixer, if you will be using one).
  2. In a medium saucepan over medium heat, combine whipping cream and confectioner’s Swerve. Whisk until Swerve is dissolved and then bring to just a simmer.
  3. Pour over chopped chocolate and let sit about 10 minutes, until chocolate is melted. Whisk to combine. Let cool to room temperature, about 1½ to 2 hours.
  4. Using whisk attachment of stand mixer or beater of hand-held mixer, eat on medium-high for 3 to 5 minutes, until lighter in color and fluffy.
Assemble Cake:
  1. Place one layer of cake on a serving platter or cake stand and spread with about ⅓ of the whipped ganache. Top with another cake layer and another ⅓ of ganache, then the final layer and remaining ganache. Use a spoon or offset spatula to swirl ganache on the top. Let set 30 minutes before serving.


42 thoughts on “Chocolate Layer Cake with Whipped Chocolate Ganache Frosting

  1. angie

    It would be most helpful if you would post the nutrition value of your recipes. This would help people know if it was within their limits or not without having to waste alot of our time trying to compute it. Thanks for your consideration.

        1. Jamie

          That sorta makes surfing the net for recipes pointless then, yes? Since most don’t have nutritional value. It really takes just a few minutes, and once you’ve been doing it for a while, you can look at a recipe and know if it will be too high.

          Also, bloggers would have to base on the products they use, and you might use different products, so really, you should recalc even if it comes with values.

  2. Robin B.

    I saw Swerve demonstrated at Whole Foods. With the chocolate cake, can it also be baked in a 9 X 13 pan?

  3. Veronica Erwin

    Hi. Looks AMAZING!! Just wondering why the ‘unflavored whey protein powder’? I’ve never heard of that or know why it is used. Thanks!!

  4. TJ

    I was so excited to try this cake, Carolyn! 🙂 Your recipes always seem amazing. I made it today and the taste was fabulous, but the cake was crumbling into pieces and didn’t stay together.

    The only modification I made was the brand of protein powder. Any suggestions?

    Do you think the THM baking blend would work in place of the coconute and almond flours?

        1. Carolyn Ketchum Post author

          It’s the Trader Joe’s brand of almond flour that’s the problem here. It’s simply not fine enough for cakes like this and the skins left on the almonds make it drier and heavier.

  5. Gabriella

    Hi there, I calculated done nutrition info. I made this in a 9×13 pan ( it was not easy to cut into two layers and fill:) then cut into 24 pieces. So based on that, one serving is about 160 calorie and 3.1g net carb. Hope it helps!

  6. Joan

    4 net almond flour
    18.8 cocoa
    15 coconut flour
    What I got for carbs:

    47.6 protein powder
    1.4 almond milk

    12 cream
    1.5 eggs

    100.3 total carbs
    6 servings 16.7 Carbs
    8 servings 12.5 Carbs

  7. Karessa Holbert

    I have made this xake 3 times now without any spike in my blood sugar, I know this is different for everyone but it works for me. The first time the cake lasted about a week in the fridge since no one would try it besides myself, the 2nd time about 3 days, my husband tried it and lived it so for lunch and dinner and even a couple of pieces for the buddies. The last time was my NO CARB/Low carb Easter dinner where I prepared our traditional dinner using only low carb alternatives, Jimaca for the scalloped potatoes, Lc gnocchi for Mac n cheese and so one, this was to prove to my dad that you could eat well following a low carb diet. No one told him and he went back for 2nd and 3rd and raved about this cake. So it is definitely a keeper. The only thing I do differently is run the almond flour through a spice grinder to get more “cake flour” consistency.

  8. amy Lee

    Do you think the bone broth protein powder (new by Ancient nutrition) would work ? It is in a recipe for muffins with 1 3/4 of almond flour, 3 eggs,1/2 tsp baking soda, extract, coconut oil (5 tablespoons), and blueberries to 44.5 g of powder?

    1. sweetie


      Thanks for your comment! We recommend that you use Swerve as your sweetener for this recipe. Swerve is a better option when it comes to cooking and baking since it measures cup for cup with sugar. What stores do you usually shop at? We’d be happy to help direct you to the aisle that Swerve is available in.

  9. Jen

    I have been gluten free for 15 years now and recently cut out sugar and have been craving a good chocolate cake. Oh my god this was delicious! I have to admit I only made 2 of the 3 layers but it was enough. I loved the icing and the cake was nice and moist. Really delicious with some berries and cream on top.


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