HALLOWEEN CAKE – PARTY SIZE
Category
Classical & MKD Recipes
Fat: 367.23g Protein: 79.04g CHO: 42.72g Kcal: 3,792 CLASSICAL 3:1 RATIO 42.72g CHO TOTAL CHO PER SLICE SEE BELOW
Notes
Mo’s tip: This keeps well for up to 5 days in the fridge and it freezes well. If you freeze it with the buttercream in place then open freeze it for 2 – 3 hours before placing in a container for longer term storage.
12 slices gives: 30.6g fat / 65.9g protein / 3.56g CHO
14 slices gives: 26.23g fat / 5.65g protein / 3.05g CHO
Ingredients
- 200g Butter
- 255g Eggs
- 125g Ultra fine fiberflour – LONJEVITY FOODS
- 19g Cocoa powder
- 80g Coconut flour - TIANA
- 150g Unsalted butter
- 76g Double cream
Instructions
- You will also need 10g of BARKAT baking powder, 65g TRUVIA granules, 250g PURESWEET icing, black and orange food colouring, and a few drops of vanilla or orange extract.
- Pre heat oven to 190c / fan 170c / gas 5.
- Grease a 6 or 7 inch cake tin with butter and place a disc of baking parchment in the bottom.
- Reserve ICING sweetener, extracts, colours and UNSALTED butter.
- Sieve together the cocoa, fiberflour and Barkat, then stir in the coconut flour.
- Beat the butter and Truvia together until light and fluffy then beat in the eggs.
- Stir in the dry ingredients, making sure they are well mixed, adding the cream.
- Place in the prepared cake tin and cook for approximately 40 – 45 minutes, until a skewer comes out clean.
- Make the buttercream icing by beating the UNSALTED butter until light and creamy then beat in the ICING sweetener and extract, this makes a really nice butter icing.
- Divide into two bowls and colour one black and one orange. If you use WILTON icing colours you only need a very small amount.
- When the cake is completely cold, decorate with the butter cream in a way that suits you, I piped alternate rings around the cake and then smoothed off.
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