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Low-Carb Chocolate-Heaven Cake

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My low-carb chocolate-heaven cake is my absolute go-to cake. I use it for every birthday party and celebration for adults and children alike. It is the perfect low carb, gluten free, grain free chocolate-heaven cake out there.

Scroll down to see my new cooking video.

Low-Carb Chocolate Heaven Cake

Low-carb chocolate-heaven cake is so easy to make and so rich, with the texture being more like a rich chocolate truffle or torte. This is now my go-to cake.

If you are looking for a nut free, gluten free, grain free, wheat free cake that will please children and adults alike, this is it. There are even variations so you can make it as low carb as you like, read why below.

Seriously the BEST low-carb chocolate-heaven cake on the internet!!!! AND with a quick cooking video to prove it. Perfect for birthday parties for adults and children too. Gluten free and super easy to make. | ditchthecarbs.com

Best Low-Carb Chocolate-Heaven Cake

Because my low-carb chocolate-heaven cake is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children’s birthday parties.  And because it is so rich, the adults eat it too (with a good coffee).

Who wants to make me the best low-carb chocolate-heaven cake on the internet? Click To Tweet

I love chocolate-heaven cake, you can even drizzle it with brandy whilst it is warm for an ‘adult only’ cake. It can be made as a cake then sliced, served with berries and whipped cream.

Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is an easy idea to take as finger food to share with friends.

To make it even lower in carbs, use a higher % cacao chocolate, but others who are not sugar-free may find it bitter so that’s why I stick to the 75% which seems to please everyone.

Seriously the BEST low-carb chocolate-heaven cake on the internet!!!! AND with a quick cooking video to prove it. Perfect for birthday parties for adults and children too. Gluten free and super easy to make. | ditchthecarbs.com

Nutrition using other % chocolate 
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.

Want to know how to host a sugar-free (or sugarless) birthday party? Take a look at my article full of tips, tricks and recipes.

This is the complete beginners guide to how to have a sugar free birthday party. Come and learn the best tips and amazing recipes from the best sugar free websites. | ditchthecarbs.com

Seriously the BEST low-carb chocolate-heaven cake on the internet!!!! AND with a quick cooking video to prove it. Perfect for birthday parties for adults and children too. Gluten free and super easy to make. | ditchthecarbs.com

If you’re after more low-carb cakes, check this out, it is my entire catalogue of sweet low-carb baking and desserts.

Seriously the BEST low-carb chocolate-heaven cake on the internet!!!! AND with a quick cooking video to prove it. Perfect for birthday parties for adults and children too. Gluten free and super easy to make. | ditchthecarbs.com
3.5 from 112 votes
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Low-Carb Chocolate-Heaven Cake

Low carb chocolate heaven cake is the go-to celebration and birthday cake. It is nut free, wheat free, gluten free, no added sugar and keeps children and adults happy. It can be cut into slices or little squares with a berry on top of each piece.

Course Cakes and desserts
Cuisine Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Low-carb chocolate cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15
Calories 250 kcal

Ingredients

Metric grams - US measurements

Instructions

  1. Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.

  2. In another bowl beat the eggs, cream and sweetener together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.

  3. Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
  4. Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.

  5. Bake at 180C/ 350F for 20 - 30 minutes, or more depending on your oven. Bake until it is just set in the centre, do not overcook the cake.

Recipe Notes

Nutrition using other % chocolate
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.

Nutrition Facts
Low-Carb Chocolate-Heaven Cake
Amount Per Serving (1 slice)
Calories 250 Calories from Fat 196
% Daily Value*
Total Fat 21.8g 34%
Total Carbohydrates 10.8g 4%
Dietary Fiber 1.6g 6%
Sugars 5.2g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

If you are new here you may wish to look at this page to help you get started and this page to see what I keep in my low carb pantry. 

       

Seriously the BEST low-carb chocolate-heaven cake on the internet!!!! AND with a quick cooking video to prove it. Perfect for birthday parties for adults and children too. Gluten free and super easy to make. | ditchthecarbs.com

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Comments

  1. I made this exactly as written using granulated swerve for sweetener and valrhona 85% chocolate (from trader joes) . Absolutely delicious! I love that this isn’t too sweet. I ate it with fresh whipped cream with a tiny touch of swerve. I would never have guessed this is sugar free. Fortunately i had company to help eat this cake or i would have eaten way too much.

    I can’t wait to make it again

    Reply

  2. Just made this at our first attempt, it really is very nice but I will keep it be getting through all of it anyt time soon! how is best to store it please – in the fridge or a tin?

    Reply

  3. Yum! I’ve made this many times. Today I made 1/3 of the recipe and shared it with my husband. I used 90% Lindt and didn’t bake it- just served as warm custard.

    Delicious and such a fat boost – like a fat bomb only better. Worked out to be 10g carb, 81g fat and 16g protein.

    Reply

  4. Libby; The recipe category says that the cake is sugar free and yet the nutrition label says there are 5.2 grams of sugar. Why the discrepancy. I definitely plan on trying the cake!

    Reply

  5. Hi Libby,
    I trialled this yesterday before I bake it for my friend’s birthday this weekend. I used pure cream… should I instead use Lewis Road double cream? That’s the only double cream I know of in NZ?
    Thank you!

    Reply

  6. I halved the recipe, put it in a 6 ” pan and cooked it in my Instant pot for 35 minutes. It’s resting in the fridge.

    Reply

  7. Hi Libby!

    I wonder if I use my home made chocolat (I use xylitol or erythritol as sweetener) going well instead the other chocolat?

    Reply

      • Well I did it and the result was 👌, was a little greasy (I think because was too much fat from my chocolat and the butter) but the taste was really good. One of my kids is really picky and I didn’t tell him what I used and he ate it.
        It worth it!! Thanks

        Reply

  8. Hi Libby,

    Would it be possible to swap the vanilla for peppermint oil? Would it work and if so how much would you recommend that I put it? I like the idea of a chocolate mint heaven cake!

    San

    Reply

  9. Gawd!! What a disaster. Followed the recipe to the t, did the pan as instructed etc. In the oven, the cake sides rose higher than the tin whilst the centre remained flat (like a volcano caldera). That’s how it stayed until the timer went off. The middle was still a bit runny so I gave it a bit more time. Took it out of the oven and within five minutes it all collapsed. What I have is a semi crispy, scrunched down sided, soggy on the inside mess.
    What went wrong please?

    Reply

  10. Hi Libby

    Why is it so ‘oily’ on top?
    I followed the measurements exactly and it’s definitely cooked but looked bubbly white when I took it out of the oven and when you touch it it’s very oily?

    Reply

  11. Hi Libby! Thanks for this awesome cake recipe! It’s my go-to decadent cake recipe!
    I had a quick question… could I swap butter out and use coconut oil instead? It should work (I think) but
    wondering if you’ve had any taste issues if you’ve tried it?

    Reply

    • Did you adjust the sweetener to your taste as per recipe? I always recommend to taste before baking to ensure successful baking. You can always serve it with sweetened whipped cream and berries. As time goes on, and you are sugar free for longer, your sweet tooth will diminish and you may require less sweetener, but for now, perhaps you need a little more (also a good excuse to try the batter whilst cooking).

      Reply

  13. Oh my word I cannot praise this recipe enough! It is just the perfect chocolate hit and will be used for all celebrations from now on! It’s wonderfully soft and gooey when it’s warm, but equally delicious cold – a bit like a super posh french chocolate torte, fairly firm but with the same excellent taste. Well done Libby, another winner! 5 stars from me and mine!

    Reply

  14. My turn to bring a snack to Coffeebreak was the perfect excuse to try a new recipe. I’m so glad I tried this one. I used 90%, added 1 T Swerve, and then a couple packets of stevia to taste (and make it a bit sweeter). The whole group enjoyed it.
    I made it the morning of, so it was just cooled to room temperature when I served it, and it was ah-mazing! I refrigerated the leftovers, to be safe, and it definitely has a different texture when eaten cold;
    still good, just, different. Maybe I will just microwave leftovers next time around.
    This is now my go-to chocolate dessert!
    So now, I have to ask. Does this cake need to be refrigerated after serving?

    Reply

    • That must have been an awesome coffee break!! What lucky co-workers you have. I must say, this is my favourite cake – ever! I always make this for birthdays and special celebrations. Any leftovers, I keep it in my pantry if the weather is cool, otherwise I store it in the fridge. I quite like the solid torte texture it creates. Now go and enjoy another slice of low-carb chocolate heaven 🍫

      Reply

  15. Hi,
    This cake looks awesome ! Just wondering how many Lindt chocolate bars are needed to equal the 300 grams ? Thanks !

    Reply

  16. This looks amazing. I’m too scared to use a loose base pan because of an experience where it leaked. Do you think I could instead pour the mixture into mini ramekins and serve it in the ramekins?

    Reply

  17. Thank you!!! I – no – we, my no-keto sister and 3 year old niece and me – we loved it!
    It turned out perfect! Wish I could add a picture.
    We topped it with a cream made of mascarpone, confectionary “sugar”, vanilla extract and raspberries.
    Will be my go-to-party cake from now on!

    Reply

  18. This is one of our always-in-the-fridge desserts: we all love it and it’s so satisfying and delicious! Just a small block is enough to kill all the bad chocolate cravings. Your lemon cheesecake is another: I make it without the crust unless it’s for visitors, and it’s so quick and easy to make.
    Thank you for the work you’ve put in to make these recipes available for us, for free. Your site is one of my top low-carb sites and have referred many of my friends to it. I especially appreciate the metric measurements!

    Love from sunny South Africa!

    Reply

    • Wow Jill, this is so incredibly lovely and kind comment to leave for me. I absolutely love what I do and absolutely love that people are finding it useful (and yummy). I’m glad those measurements are coming in handy, you don’t want to know how long that took to complete for over 200 recipes – yikes!

      Reply

  19. Thanks so much for this recipe! We just made it (Lindt 78%) and it just came out of the oven. Tomorrow is my and my husband’s birthday, so we needed something special and this looked like it! The batter sure did taste good. 😉

    Reply

      • Why won’t cocoa work? Mine says right on the canister that it can be swapped for baking chocolate:
        3 Tbsp cocoa + 1 Tbsp oil = 1 ounce unsweetened baking chocolate
        or
        1 Tbsp cocoa + 2 tsp shortening + 3.5 tsp sugar = 1 ounce semi-sweet baking chocolate

        Reply

        • Go for it if you have the calculations on your brand. I have never had success and it appears many readers have often bought cocoa that is not good enough quality, or inadvertently use drinking cocoa/chooclate which often has a heavy amount of sugar bulking it up, and lacking in flavour. Let me know how you get on 🙂

          Reply

  22. Is it fine if I use cocoa instead of chocolate?
    I have PCOS so no sugar all at and sugar free chocolates are really expensive in my area

    Reply

    • hiya. I can get 100% chocolate in UK (don’t know where you are) -hotel chocolat 100% dark choc drops. There are others but these are superb – I eat them as a snack! Carbs 8.2 per 100g and sugar 0.3. Other brands are available….

      Reply

  23. This was very good. I used 100% bakers and 86 ghirardelli. Added a little more sweetener to offset the bitterness. I was wanting spice so I added cinnamon and cayenne. I baked a couple minutes more and the edges turned out nice.

    Reply

  25. Hi!
    This was delicious! I made it tonight. I halved the recipe and baked it in buttered mini muffin tins for about 10 minutes! Topped them with a simple whipped cream (heavy cream and splash of vanilla). It was a delicious rich creamy cake! Thank you for the recipe.

    Reply

  26. Would this cake be freezable? There is only myself and my husband and I can’t see us eating a whole cake. Thanks

    Reply

  28. I made this for my Valentine’s day cake for friends and my work. Because I need to have a large number of portion, I made everything double. And I did, I always do, wrong how to put the cookie sheet on the pan. Because of that, butter was leaking in the oven. So when I realized this noise “shoo-bop”, I looked inside the oven and small fire lit and gone repeatedly. lol At first, I thought where is this water coming from? and why does it cause the fire!? dah… This is going to be another funny baking story for me.

    Other than that, I think it went well as following the recipe. It is still hot so can’t say but can it be too much butter? Or will it go away when it cool down?
    Am I supposed to cool it down in the fridge?

    As far as sugar count, I wouldn’t call this is a low-carb recipe. This is not nearly “healthy” in terms of counting carb. Unless you use 100% un-sweeten chocolate and added Splenda, it is pretty much normal dark chocolate cake. Heavy cream has a ton of sugar, too. As you stated, it is “no refine sugar added,” not “low carb.”

    Reply

    • I LUV FRUIT BUT STRAWBERRIES ARE EXTREMLY LOW IN CARBS. Use spends or stevia to sweeten and frozen strawberries are lower in carbs than fresh.Throw in some heavy cream with spends or stevia sweetener that’s zero carbs as well…. I’m a sweet tooth junkie so anything I can fix so I can have is a natural thing for me. This sounds like a lovely cake and it can be low carb and have a lower calorie count all in one recipe. There is difinatly controversy in what is better for you and how you can eat healthy and lose weight. I always CUT the recipe in have so I can play with it first. By adding ALL NATURAL WITH NO HIDDEN SUGAR OR PRESERVITIES. By using real things instead of pre-made your body can learn to burn the right thing instead of the wrong. I always replace ANY SUGAR with RAW STEVIA. It has the same equivalent s measurements and it is awesome and doesn’t leave a bitter taste in ur mouth. I’m getting ready to try ALMOND AND COCONUT FLOUR, which is rich in flavor but you can get more benefits, no sugar, and no white flour cutting calories AND CARBS! U can use honey or unsweetened applesauce but it is packed with carbs and the sugar count is high. So you’ve got ur flour, sugar, for your new cake, use that unsweetened cocoa some unsweetened vanilla almond milk. Throw in ur leveling agents, maybe unsweetened Choco chips or unsweetened peanut butter chips, mane some unsweetened coconut or walnuts and grab some of great unsweetened vanilla powdered sugar….. you will have a great cake. Your cake just needs a little tweaking. It already sounds like a great tasting cake, and now you don’t have to feel guilty!!! RULE OF THUMB….. ANYTHING ENDING IN “OSE” IT CONTAINS SUGAR! OR MAYBE “GLUTEN” STAY AWAY!!
      They use those additives to preserve the item. That’s where all of those “HIDDEN” SUGARS LAY. CANT WAIT TO TRY UR CAKE!!! Good luck and the best of wishes, Debbie

      Reply

    • Shocco,
      Heavy whipping cream has 0.4 carbs per tablespoon and is absolutely low carb/keto. Sucralose is the artificial sweetener in Splenda, it is not sugar. Splenda contains MALTODEXTRIN and DEXTROSE which are straight up sugar, making Splenda 2/3 sugar. Liquid sucralose doesn’t contain the added bulking sugars and is low carb, granular or baking Splenda is not. The carbs will change based on your ingredients. This recipe makes 15 servings and carbs will be less if erythritol and unsweetened cocoa powder are used and more if you use the Splenda you recommend. Subtract the fiber and the erythritol and its a great occasional low carb snack. Keto on!
      Great recipe!

      Reply

    • Proper double/heavy cream has more than 45% fat (yum) and about 2.5% sugars. That’s pretty low carb, but not no carb. The chocolate does have carbs in it, so the higher the cocoa solids content the better. Then you can add whatever sweetener you want.
      The low carb bit also partly comes from not being able to eat much of it because it is so high in protein and fats!
      And the extra double cream and red fruits for more low carb benefit.
      Double yum.

      Reply

  30. I’ve just made this using 100% chocolate. The brand I used is Baker’s 100% unsweetened. I used Pyure stevia sweetener. I know I used more sweetener than called for in the recipe, but I just added to taste.

    Reply

    • Also, used a pie pan lined w/parchment. Baked at 350 for 18 min and the skewer came out clean. I’m waiting for it to cool before I take it out of the pan.

      Reply

  31. I just made this cake in a trial run for a Christmas party. Our oven is very temperamental and tends to burn the outside of things before their fully cooked, so like with all your baking recipes I reduced the oven temperature from 180 to 160 and covered the cake with foil after a short time to keep it from burning. So far I have had pretty good success using this method with your baking recipes. With this one though the edges burnt a fair bit before the centre seemed properly cooked. I used a square baking dish which I have never used before for a cake but it is pretty much the same as the one you linked above, so wanted to give it a go and get those nice square slices you have in your picture.
    Could the square dish be the cause of the burnt edges? And should a knife/skewer inserted in the centre come out completely clean or is it alright if it has some crumbs? I’m trying to gauge how much I can reduce the cooking time without risking the centre being very undercooked. I read through all your comments and I figure if I can reduce the burntness a bit so you can’t taste it and maybe ice it with your Chocolate Ganache, it should be presentable enough for the guests. Any help on this would be great, everything else with this cake went fantastically, the batter tasted great and it smells awesome so would love to be able to get it attractive enough to serve. Thanks for all your help and great recipes 🙂

    Reply

    • Wow, your oven does sound temperamental. I think you did the right thing to reduce the temperature but it may need to have been reduced further. It needs to be baked until ‘just cooked’ in the centre. It will continue to cook a little once you bring it out from there oven, and it’s still in it’s warm baking tin. As long as it is not liquid and a knife comes out clean, it should be cooked. I’m wondering if it was cooked a little too long also. You’re doing well to serve it with a chocolate ganache an maybe even some whipped cream and a few berries?

      Reply

  32. Hi Libby
    I want to try this in preparation for Christmas but am looking to make a smaller quantity. The quantities given all look as though they should be easy enough to adjust (thinking of a third) and was thinking of cooking in individual silicone bun cases. Do you think this would work and how long do you think I should cook them for?

    Reply

    • Yes I think that would work. Everyones oven will vary and how deep and wide the dishes are will affect the cooking time. If I did have to guess, I would say 10-15 minutes? But please check as they bake, and until the centre is cooked (you might just have to eat one to be sure 😉 ).

      Reply

  33. Thanks so much for the great recipe! So just thinking out loud here, have you ever considered using unsweetened Bakers Chocolate instead of the 75% dark chocolate? It has a very high fat content with fewer carbohydrates. I know it depends on what brand of chocolate you buy, and that’s not shown here so I’m just going to go with what I found on the internet, but from my research, the carbohydrate load in (75 – 85%) Dark Chocolate is between 138g Carbohydrate / 33g Fiber, making it a total of 105g Net Carbs in this recipe (give or take because I don’t know what brand was used) so that would actually bring the total net carbs per serving to roughly 10g again depending on the brand (you say 10.8 so I’m assuming you use a brand that has a bit more sugar). Bakers Chocolate by comparison contains 95g Carbohydrate / 55 g Fiber, making it a total of 40 Net Carbs if used for this recipe. That would break down to 2.7g of Net Carbs per serving. Something else to consider is the fact that (75 – 85%) Dark Chocolate contains roughly 72g of sugar where Unsweetened Bakers Chocolate contains 0 sugar. This might be significant for those folks who are trying to keep their sugar intake as low as possible.

    I don’t know if this is even a reasonable alternative. I looked at the nutrient levels of Unsweetened Bakers Chocolate and it surpasses Dark Chocolate in almost every comparable nutrient, but again, this depends on the brand used. Just thought I’d start a conversation and see if anyone else has thoughts on this.

    Thanks!

    Reply

    • I would love to try this, unfortunately I am so restricted to ingredients down here in New Zealand. There is one bakers sugar free chocolate, and it is mega expensive. I also use Lindt 90%, but again it is expensive and comes in a very small bar. Hence me choosing the 70% for birthday parties. I find that seems to please all but one of the children (there is always one that won’t like any cake at any party) but your idea is great. One day I’ll get my hands on some sugar free chocolate and give it a whirl.

      Reply

    • I’ve only ever used unsweetened baking chocolate bar (brand is Bakers) in this recipe. I didn’t have any 70-85% cocoa bars so used what I had at home. I used 3 different sweeteners and it was delicious!! I used Swerve, Stevia powder (the super sweet white powder) & liquid stevia. I just did it to taste as I went. This cake has turned out delicious every time! Thanks for the recipe!

      Reply

  35. Just made this recipe and it’s delicious. I’m always on the look out for low carb healthy snacks for my Type 1 diabetic son and this cake is perfect. I made this into a layered slices of cake by cutting each piece in half and adding low carb homemade jam & whipped double cream to the middle – went down a treat 🙂 Thanks Libby.

    Reply

  36. I can’t see a size given for the cake tin. Have I missed it? If not, please would you let me know which size to use. Thank you.

    Reply

  37. Hi, thanks for the great recipe, just baked it now, but result seems a little oily…and soggy. Not like your pic. The batter tasted divine before baking it. I halved the recipe and baked it for 30mins. Does it “set” with time? Thanks again. Regards Diana

    Reply

    • It should bake to be a solid rich cake, almost a torte. It should be baked throughout before removing from the oven as it doesn’t ‘set’, the eggs have to be baked. I have made this time and time again and never had this problem, I’m wondering if it wasn’t baked for long enough or an ingredients was omitted?

      Reply

      • Hi Libby. Thanks for your reply. I tried it again today, used a rich chocolate, but not sure of the % cocoa in it and the cake sank after baking. I baked it a full 40mins and made sure of all the ingredients. I’m feeling kinda silly now, cos I’m not winning and everyone else who tried this was successful. No complaints about taste though. Thanks again for your input.

        Reply

  38. Hi thank you so much for this recipie it was actually my first time ever making a cake and all my guests love it, I want to do it again but a smaller one should I just reduce the quantity? Thank you !

    Reply

  40. Hi I’ve just made this and it’s in the oven so fingers crossed. But I used cavalier 85% dark chocolate that largely has stevia in it. I added a couple of teaspoons of xylitol just in case but am worried now that it might be too sweet! Has anyone else tried this and if not does the 95% chocolate not contain any sweeteners at all? I’ll let you know how it turns out!

    Reply

  41. I only have a 10″ Springform pan – would this work? How would you adjust timing? If not, what other pan type would work? Does it have to be springform?

    Reply

    • The cake would just turn out wider and thinner so you would have to reduce the cooking time by maybe 5-10 minutes. Bake until the centre is just cooked, and a knife inserted will come out clean. I just like a springform tin lined with baking parchment as it comes out perfectly every time. I would hate for it to break up as you turn it upside down.

      Reply

  42. Hi Libby – this looks fab! I’m going to make it tomorrow for my son’s birthday. He has requested a chocolate banana cake – if I mash a banana into the mixture, will it affect the cake do you think? Thanks!

    Reply

  43. LOVE your blog!!! So many great recipes on here!! Definitely makes life easier as a low carber! Dont need to feel like I miss out on ANYTHING with recipes like these 🙂

    Reply

  44. Libby, I read through all the comments and the recipe and didn’t find my answer…. What size springform pan did you use to make this delicious lookIng cake?

    Reply

  45. Thank you so much for this! Made it yesterday with 85%, put it in the fridge overnight and we just had some with sugar free strawberry jelly, berries and cream, it was bliss. I’ll definitely be making this again, I may try using coconut oil instead of butter next time.

    Reply

  46. Made this yesterday and it is fantastic! And it came out right which is saying something since not all of my baking efforts turn out right 🙂 I did let the chocolate mixture cool about 10 minutes and then I added the egg mixture about 1/4 cup at a time and made sure it was fully mixed before adding anymore. Patience paid off! I tried some while it was still warm but it’s really amazing after it’s cooled in the fridge for a few hours, soooo rich and thick. I can handle giving up carbs if I can have some chocolate so now I’m all set. Plus I can make this for other folks and they’ll love it. So far I’ve had really good luck with your recipes — not all blogs have reliable recipes so I really appreciate yours. Thanks again!

    Reply

    • Aw thank you Rhonda. This is my absolute go-to cake for celebrations. It’s pretty darn rich isn’t it? I’m thinking the next time I make it I might even drizzle some brandy over the top (adult only cake of course 😉 ). You only need a small square.

      Reply

  47. If you addressed this earlier, my apologies, but I could not read every single comment. My confusion is with Stevia. In fact, I’m always confused about Stevia in recipes. I have Stevia Extract, Stevia Powder, but am unclear about the “granulated” Stevia. Can you give me an example of granulated Stevia? Would Truvia be an example? I have that too. I find I constantly bypass recipes that don’t give me brand names to clearly identify which type of Stevia to use. The strength of sweetness varies enormously with Stevia. Thanks so much.

    Reply

    • Hi Patricia, take a look at this page which shows you what I keep in my pantry. I don’t give a brand because everyone has their favourite and the brands in the US are different to those here in NZ. I say granulated because that measures spoon for spoon instead of sugar, but always add according to YOUR taste and always taste before baking. I don’t like liquid as it is too easy to over or under dose because it is so concentrated. The granulated stevia generally has erythritol which gives a lovely sweet flavour.

      Reply

      • I don’t know if this will help or not, but when I use Truvia I simply half the amount of whatever Libby’s recipe calls for, as Truvia does not measure cup for cup. This has been successful for me so far!

        Reply

  48. Libby, I’ve been so excited to make this, I’ve been planning it all week! I’m currently in week 4 of LCHF, am down 10lbs so decided a treat was in order. It is delicious and so easy to make. I used 200g of 75% and 100g of 85% and added no extra sweetener, it is very rich and a touch bitter but with a dollop of double cream is perfect. Next time (because there will definitely be a next time, even though we still have 3/4 left) I will probably use the 300g of 75% as recommended in the first place haha!

    Just to say a big thank you for all of your hard work on this site. I loved cooking before I changed my eating plan but was keeping it simple on LCHF to get the hang of it. Your ideas and down-to-earth personality have been a life-saver and inspired me to get in the kitchen again.

    Reply

    • Wow Sarah, you’re a star for writing such a lovely comment for me to read this morning. I like to keep it simple and easy otherwise I will be one of those sites that people look at but don’t actually make the recipes. I want families to cook simple real meals and using easy to find ingredients. I am so glad you love this cake. I make it for my children’s birthday parties and always goes down a treat. I’m thinking of making it for my husbands birthday but ‘enhancing’ it after baking with a little brandy. Thanks for stopping by and leaving your kind words, Libby x

      Reply

  49. Hi, Fab recipe! Tried it just now and ate a dollop of it before baking. Thank You 🙂

    Read through all the comments, could not find baking time though. Its sitting in the oven right now. Shall do a trial and error this time but would appreciate a reply.

    Thanks A load again!

    Reply

  50. Hiyaaaaaaaaaaaaa. I’m wondering if I could use cacao powder and lower the chocolate amount. Could do with dropping the carb count a wee bit lower. And i’m thinking about making this for my breakfasts. Not even joking. *thumbs up*

    Reply

  51. There is now some controversy over Stevia -true Stevia from the leaves I think is best (I have trouble remembering exactly) or not sure what to use anymore.

    Reply

    • How is this not low carb? Eggs, butter and cream are the main ingredients and are all free of carbs. Dark chocolate and zero carb sweetener make it about as low carb as it gets.

      Reply

    • Yes, it is. You need to do some math. Go research how many carbs are in an egg, are in butter (zero) and heavy cream. Don’t post a stupid comment until you actually DO the research. And I made this recipe; it’s fabulous.

      Reply

  53. Hi, we have tried this twice now….. each time when adding the eggs / cream mixture to the chocolate it splits the whole mix. Please help 🙁

    Reply

    • Ensure you take it off the heat for a minute or two and make sure it never got to boiling point. Add the egg mixture spoon but spoon at the beginning whisking by hand constantly. Then ad d a little more each time and it does almost appear to split but as you add more egg mixture it magically thickens. I use this type of whisk, nothing fancy and it works.

      Reply

  54. This may be a really dumb question, but I’m still very new to all this. LOL when you say a percentage of chocolate, does that mean that the other percentage is sugar? For example, at the store I saw a 62% chocolate but I noticed there was sugar in it. Is that normal? I ended up buying the unsweetened 100% bar, but after reading the comments I’m guessing that was completely wrong. Thanks for all your help! This site has been amazing in helping me in my journey. 🙂

    Reply

    • Hi Jennifer, I tend to buy 90% Lindt which is my favourite. For my children’s parties I tend to use the 70% Cadbury Old Gold in this recipe as most children who are not sugar free won’t like the bitterness of a stronger bar. The % cacao refers to the % of cocoa solids in a product. Cocoa solids are all of the products from a cocoa bean, which are cocoa powder, cocoa butter, chocolate liquor and the cacao nib. The ratio of all these products vary with each brand which is why they may have the same % but in differing proportions of fat/solids/powder etc. So one bar may be smoother and more delicate than another. The higher the % the less room there is left for sugar and other nasties to be added to the bar.

      Reply

  55. This cake is delicious. I didn’t have the 75% chocolate so I used a combination of bittersweet and unsweetened. I used the full 4 tsp of Stevia and followed all other directions. Refrigerating the cake after baking (and cooling) improves the taste. The texture is light and chocolaty. Being a diabetic as well as a chocoholic I am always looking for something “safe” to satisfy my sweet tooth. This fits the bill. I will make this again soon!

    Reply

  56. I look forward to trying many of your amazing recipes. I also need to tell you that you are so gracious with all your answers and that you answer everyone. That is amazing!
    I was wondering if you had a non dairy substitute for the butter and the double cream? Of course I am trying to stay on the low carb way.
    Thank you!

    Reply

    • Thank you Rivka, I try to be as courteous and polite as I can. I also try to be as uncontroversial as possible as differences in opinion tends to shift the focus away from us all just getting on with eating real food. What a lovely comment to write, I truly appreciate it.
      As to your dairy dilemma, I guess you could try coconut oil instead of the butter, and you could try full fat coconut cream in place of the double cream. This will make it taste different however and possibly lose a little flavour. You may need to add a pinch of salt and some extra cocoa and vanilla to make up for the loss in flavour. Libby 🙂

      Reply

  57. “Pour into a prepared tin.” I think I missed the step for how to prepare the tin and what to use. Thanks!

    Reply

  59. Very good recipe 🙂 I left it in the fridge a whole day beforr I brought it to a birthday party and it’s the first time I had people coming up to me and telling me “it’s awesome and a bit bitter, exactly as I like it”.

    Great recipe, very easy to make and the texture is perfect if you want to slice it or cut it in small squares. Thanks a lot 🙂

    Reply

    • Thank you for such a lovely comment, I’m so glad you liked it. I also love that high cacao taste (I may add more stevia if it is for the sugar lovers), it is now our go-to celebration cake. Sliced or in squares with a berry on top – yummo!

      Reply

      • If u use the cocoa powder will that make it a lower carb? I know that the carbs are coming from the chocolate bar.

        Reply

        • You can use higher cacao % chocolate of you like but not just cocoa in it’s place. The chocolate also gives the fullness and flavour that only chocolate can. If you only use cocoa it may just turn into a chocolate cheesecake 🙁

          Reply

  61. Wow! I am a baker but only 3 weeks into LCHF I thought I would never bake again but much to my delight I made this cake for my husbands birthday yesterday for dinner guests. I used 70% chocolate, made it exactly to the recipe and it was amazing. It looked exactly like the picture and we all enjoyed it with berries and cream. I felt like the queen of baking but it was so easy! Thanks for all your recipes, we’re enjoying LCHF so much whilst losing inches and feeling great.

    Reply

    • As long as it is the high fat cream, you should be fine. Depending on which country you are in, cream comes by many names and all have different properties. As long as it doesn’t have any additives to allow it to whip (some do) then it should work.

      Reply

    • That’s why I say to use the lower % chocolate when sharing with others who may not have gone sugar free. Our taste buds are so different depending on how long we have been sugar free, and how many sweet things we continue to eat. I always say “sweetener to taste”, so you may find the 85% too bitter ( I personally love 90% Lindt) or you may want to use the 85% to cut down on the carbs in the cake, but may have found by adding more stevia to the cake mixture would have made it palatable for you. Don’t be put off, sweetening recipes is the no.1 aspect we all need to learn according to the individual.

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  64. Whooops. Used tablespoons instead of teaspoons for the sweetener, using Natvia which is a stevia/erythritol blend. Hopefully its still ok 🙁
    Won’t know till tomorrow as its birthday cake

    Reply

    • I always make this a day in advance. I keep it in an airtight container on the kitchen bench. Even if it is mid summer here (35C) it is still absolutely fine. If you iced it with a chocolate ganache however, I would only do this on the day and it would need refrigerating so the cream and chocolate don’t melt in summer.

      Reply

  68. I am about to make this (tomorrow) for my husband’s birthday which is on Sunday. Can you pls reply on the following : (1) what size cake tin, is 8″ ok ? (2) how long in the oven ? (3) I would like to make this recipe without adding sugar or sugar substitutes (we like our chocolate dark and strong). To be sure this does not affect the texture / consistency of the batter, shld I vary the other ingredients at all ? Very best, Anne from Belgium.

    Reply

    • Hi Anne, (1) I just measured and I use a 8 inch / 20cm loose bottom cake tin, (2) recipe states 40 minutes or until cooked in the centre, (3) If you use the 75% as in the recipe, you could do without the stevia altogether depending on your taste. Always taste the mixture before you cook it and adjust accordingly. If you are going to use a higher % cacao chocolate you may need to add less chocolate, otherwise it may be too bitter as you say you prefer not to add sweeteners. Good luck x

      Reply

  69. I Have made this cake twice and really love the taste of it, the kids found it too rich as they do not like dark chocolate, will defo make it again

    Reply

  70. I’m thinking of using a regular 8″ cake tin and lining the bottom with parchment paper – do you think that has a chance of flipping out onto a plate neatly?

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  71. Can this be made with Skinnygirl liquid Stevia? It’s all I have at the moment. If so, would I use the same measurement? I don’t really care for it and don’t want the cake to taste like chemicals!

    Reply

  72. I have Baker’s 100% cacao unsweetend baking chocolate-will that work, and should I add extra sweetener to make it sweet enough? Thanks!

    Reply

  73. Thank you for this recipe 🙂 Just wondering how many slices you would cut the cake into – my guess is 10 or 12. Also, if the carb count of 12.1 is for the whole cake or per serving?
    (Sorry if this is a silly question but if it is per slice it will be too much for me :()

    Reply

  74. Is there a way to use just plain cocoa? (I don’t have any chocolate bars, and would like a bit lower sugar count). It looks so yummy!

    Reply

    • You could try but then it would be a completely different recipe. You would have to experiment replacing the 300g with something else of the same volume. You can use 85% or 90% cacao chocolate which will reduce the sugar, depending on your tastes. I tend to use 75% as that will pas most children’s birthday parties without a fuss.

      Reply

      • I’m making brownies very similar to this, just less of the ingredients and all butter without cream. If people want the very low carb count; talking pretty much none, there is a sugar free chocolate in milk white or dark with little to no carbs at all! I find them in grape tree or Holland and Barrett but they will be in american health shops two. The brand is ‘the lite’. Or there is another brand perledge that does other great flavours. Hope this helps!

        Reply

  75. is this made with cream cheese? it looks like a cheescake when done. what is double cream then if it’s not cream cheese? thanks!
    i thought at first double cream was what we call heavy or whipping cream, but it rly looks like a cheesecake when baked yet no cream cheese anywhere in the ingredients…

    Reply

  80. How do I convert the 300g dark chocolate and 175g butter? Would I bake at 350 Fahrenheit? Thanks in advance! I’m assuming the tsp and tbs are regular US measurements?

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  81. It’s just out of the oven and smells amazing…
    I used liquid vanilla flavoured stevia in place of the vanilla extract and the granulated stevia.
    Can’t wait for the family to come home and cut into it…

    Reply

  82. I would like to make it dairy free, do you know if coconut oil (Or olive oil) could be used in place of butter, and coconut cream instead of cream? Thanks 😀

    Reply

  83. I’m not a cook so how did you turn it out to look so nice? Mine was a mess! And thank you, btw, for this recipe. I can’t do fake sugars and am sugar free and low carb…this was awesome! I couldn’t find “double cream” and used heavy cream and it still tasted amazing!

    Reply

    • Did you line the tin with baking paper and use a loose bottom tin? Double cream and heavy cream are pretty much the same. I’m so glad it tasted nice. If it can’t be removed from the baking dish easily, slice it into squares and remove each piece and serve as individual pieces.

      Reply

  84. Wow ! Thanks Libby for this recipe.
    I am not a pudding person however having been asked to a girls lunch today I looked for an impressive one to take. I have been sugar free and low carb for a few months now and had to resist the urge to fall face first in to the mixture – my kitchen smelled heavenly !
    I have just cut it open to transfer it into Tupperware and naturally had to test a sliver…..inspite of just having eaten breakfast. As recommended , I made myself a little Espresso.
    It is fabulous , a dense indulgent chocolate hit . Will serve in very fine slices with berries …. Very rich , very yummy mmmmm
    Thanks !

    Reply

    • What a numpty I am ! Made this to serve to guests tonight and had no recollection of having made it before ! Smells so good again ! My lucky guests have a choice of this or your no bake lemon cheesecake ( if it sets !!! Didn’t read how long it took ) they are low carbers too so I’m showing off 😉

      Reply

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