Best 3 Died And Went To Heaven Chocolate Cakediabetic Version Recipes
**Tantalizing Your Taste Buds with Heavenly Chocolate Cake: A Diabetic-Friendly Delight**
Indulge in a guilt-free heavenly experience with our delectable diabetic-friendly chocolate cake. This masterpiece offers a symphony of flavors that will transport your taste buds to paradise. Crafted with a moist and fluffy chocolate sponge, this cake is a symphony of rich cocoa flavor, perfectly balanced with just the right amount of sweetness. The luscious frosting, made with a blend of cream cheese and whipped cream, adds a velvety texture and a touch of tanginess that complements the chocolate sponge beautifully. Discover the perfect balance of indulgence and health consciousness in every bite of this heavenly chocolate cake, a testament to the culinary artistry that can elevate even the most restrictive diets.
DIED & WENT TO HEAVEN CHOCOLATE CAKE
Steps:
- 1. CAKE: Preheat oven to 350 degrees.
- 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
- 3. Dust the pan with flour, shaking out excess.
- 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
- 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
- 6. Beat with an electric mixer on medium speed for 2 minutes.
- 7. Whisk in hot coffee until completely incorporated.
- 8. The batter will be quite thin.
- 9. Pour the batter into the prepared pan.
- 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- 11. Cool the cake for 10 minutes.
- 12. Remove from pan and let cool completely on rack.
- 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- 14. Set the cake on a serving platter and drizzle the icing over the top.
DIED AND WENT TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Went to Heaven Chocolate Cake recipe from Food.com.
Provided by lhbishop
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Lightly oil a 12 cup bundt pan or coat it with non-stick cooking spray and dust the pan with flour, and shake out excess.
- In large bowl, whisk together flour, white sugar, cocoa, baking soda, baking powder, salt.
- Add buttermilk, brown sugar, eggs, oil, vanilla.
- Beat with electric mixer on medium speed for 2 minutes.
- Whisk in hot coffee until completely incorporated -- (the batter will be quite thin).
- Pour batter in pan.
- Bake 35-40 minutes.
- Test with toothpick. Cool in pan for 10 minutes.
- Remove and cool completely.
- Icing.
- Mix all ingredients. Put cake on serving dishes and drizzle.
Nutrition Facts : Calories 238.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 27.2, Sodium 334.1, Carbohydrate 47.2, Fiber 1.7, Sugar 34.3, Protein 3.7
DIED AND GONE TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, brown sugar, eggs, oil and vanilla.
- Beat on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- Set the cake on a serving plate and drizzle the icing over the top.
Tips:
- Use unsweetened almond milk and unsweetened cocoa powder to reduce the sugar content.
- Stevia, monk fruit, or erythritol can be used as sugar substitutes.
- To make the cake flour, simply remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.
- For a richer flavor, use dark chocolate chips.
- Be sure to grease and flour the baking pan before adding the batter.
- Bake the cake for the full amount of time, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
This recipe is a delicious and decadent chocolate cake that is perfect for diabetics or anyone who is looking for a healthier dessert option. The cake is moist and fluffy, with a rich chocolate flavor. The frosting is also light and fluffy, and it perfectly complements the cake. This recipe is sure to be a hit at any party or gathering.
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