06/02/2024
Indulge in the decadent Black Velvet Cheesecake Cake, a delightful fusion of rich black velvet cake layers, creamy vanilla cheesecake, and luscious black ganache, perfect for special celebrations.
Ingredients:
For Vanilla Cheesecake:
- 500g cream cheese, room temperature
- 1/2 cup Natvia Sweetener or sweetener of your choice
- 5 tbsp almond flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
For Black Velvet Cake Layers:
- 2 1/2 cups (325g) almond flour
- 1/2 cup Natvia Sweetener
- 2 tsp baking soda
- 1 tsp baking powder
- 4 tsp natural unsweetened cocoa
- 1 tsp salt
- 1 cup (240ml) plain unsweetened yogurt
- 1/2 cup (120ml) coconut oil or vegetable oil
- 2 tsp vanilla extract
- 5 large eggs
- 2 tsp white vinegar
- 4 tsp black food coloring
- 1/2 cup hot water
For the Frosting:
- 300g cream cheese, room temperature
- 1 1/4 cups (280g) butter, room temperature
- 1/4 cup Natvia Sweetener or sweetener of your choice
- 2 tsp vanilla extract
- 180g Keto sugar-free white chocolate, broken into pieces
For Black Ganache:
- 200g Keto sugar-free white chocolate, broken into pieces (2 x Lindt Excellence Chocolate Block Cocoa 90%)
- 4 tbsp full cream
- 1-2 tsp black food coloring
- Sprinkles (optional)
- 100g full cream for added decoration
Directions:
1. Preheat the oven to 325Β°F (160Β°C). Grease and line a 9-inch springform pan for the cheesecake and two 9-inch round cake pans for the cake layers.
2. For the cheesecake: In a large bowl, beat the cream cheese and Natvia Sweetener until smooth. Add the almond flour, sour cream, and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition. Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until the center is set. Allow to cool completely.
3. For the cake layers: In a medium bowl, whisk together the almond flour, Natvia Sweetener, baking soda, baking powder, cocoa, and salt. In a large bowl, combine the yogurt, oil, vanilla extract, eggs, vinegar, black food coloring, and hot water. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
4. For the frosting: In a large bowl, beat the cream cheese and butter until smooth. Add the Natvia Sweetener and vanilla extract, mixing until combined. Melt the Keto sugar-free white chocolate and let it cool slightly before adding to the frosting mixture. Beat until smooth and creamy.
5. For the black ganache: In a microwave-safe bowl, combine the Keto sugar-free white chocolate and full cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Add black food coloring and mix until the desired color is achieved.
6. To assemble: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the cheesecake layer on top and spread another layer of frosting. Add the second cake layer and cover the entire cake with the remaining frosting. Pour the black ganache over the top of the cake, allowing it to drip down the sides. Add sprinkles and whipped cream for decoration, if desired.
Preparation Time: 45 minutes
Cooking Time: 1 hour 20 minutes
Servings: Makes about 12 servings
