Is there anything nicer and tastier than a good chocolate cake? We don’t think there is. Have a go at making this wonderful cake using our best ever chocolate cake recipe. Let us know how you get on.



16 Servings

Prep time

20 minutes

Cooking time

30 minutes


173 kcal


  • ¾ cup (1½ sticks) unsalted butter

  • 170g (6oz) cream cheese or mascarpone

  • ¾ cup cheese, softened

  • ¾ cup Swerve confectioners’-style sweetener

  • 3 tbsp unsweetened cocoa powder

  • 3 tbsp brewed decaf espresso or coffee

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • ¾ cup (1½ sticks) unsalted butter, plus extra for the pans

  • 170g (6oz) unsweetened chocolate, finely chopped

  • 1¼ cups Swerve confectioners’- style sweetener

  • 6 large eggs

  • 1 tbsp coconut flour

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • ¾ cup heavy cream

  • ⅓ cup Swerve confectioners’-style sweetener

  • 85g (3oz) unsweetened chocolate

  • Finely chopped Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

  • ⅛ tsp fine sea salt


  • Melt the butter in a saucepan over medium-high heat to make the filling. Heat the butter, stirring frequently, until it foams, and brown (but not black!) flecks appear. Remove from the heat and set aside to cool for a few minutes. In a medium-sized mixing bowl, combine the browned butter, cream cheese, and sweetener, and cream with a hand mixer. To thin it out, add a splash of espresso. Mix in the vanilla extract. Place the filling in the refrigerator overnight to thicken.
  • Preheat the oven to 165°C/325°F for the cake. Grease two 8-inch cake pans, then line them with parchment paper and grease the parchment paper as well. Brown the butter as described in Step 1 if desired (this improves the flavour of the cake!). Alternatively, simply melt the butter (or coconut oil) and remove from the heat. Stir in the chopped chocolate and sweetener until well combined. Mix in the eggs thoroughly. Mix in the coconut flour and vanilla extract.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow to cool completely in the pans after removing from the oven.
  • Bring the cream and sweetener to a simmer in a saucepan over medium heat to make the ganache.
    Remove from the heat and stir in the chocolate chunks, vanilla extract, and salt. Allow for 3 minutes before stirring again until completely smooth.
  • Place one cooled cake layer on a cake plate to assemble. Spread the filling over the top of the cake, but not all the way to the edge. Place the second cake layer on top of the first. Allow the warm ganache to drip down the sides of the cake before smoothing out the top with a knife. At room temperature, serve.
  • Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Allow the meat to come to room temperature before slicing and serving.
  • Recipe Notes
    The cake layers can be made up to 2 days ahead of time and refrigerated in an airtight container for up to 2 days, or frozen for up to 1 month.

Nutrition Facts

16 servings per container

  • Amount Per ServingCalories173
  • % Daily Value *
  • Total Fat 12.7g 20%
    • Saturated Fat 1.2g 6%
  • Sodium 73mg 4%
  • Total Carbohydrate 12.5g 5%
    • Sugars 6.7g
  • Protein 4.9g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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