Chocolate birthday cake with freeze-dried strawberries
8
Points®
Total time: 1 hr 45 min • Prep: 40 min • Cook: 20 min • Serves: 16 • Difficulty: Easy
Here's a stunner of a chocolate cake, great for your next birthday party. No birthday coming up soon? Don't let that stop you! No celebrations needed to serve this fruit filled cake. Using canned pumpkin and monk fruit sweetener helps cut back on the fat and sugar in the cake. The best guarantee that the cakes will come out of the pans in one piece is to line the bottoms of the pans with parchment paper rounds. To make the rounds, place the pans on the paper, trace outlines, and cut out the rounds.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
1¾ cup(s)
Unsweetened cocoa powder
¾ cup(s)
Sugar
½ cup(s)
Monk fruit sweetener with erythritol
⅓ cup(s)
Baking powder
1½ tsp
Baking soda
1½ tsp
Table salt
1 tsp
Canned pumpkin puree
1 cup(s), purée
Plain unsweetened almond milk (vitamin and mineral fortified)
8 fl oz
Egg
2 large egg(s)
Canola oil
½ cup(s)
Light aerosol whipped cream
2½ cup(s)
Unsweetened fresh fruit
2 cup(s), chopped
Freeze-dried strawberries
1 oz, crumbled
Grated unsweetened chocolate
3 Tbsp
Instructions
1
Preheat oven to 350°F. Bring 3/4 cup water to boil. Coat two 9-inch cake pans with nonstick spray. Line bottoms of pans with 9-inch rounds of parchment paper. In large bowl, whisk flour, cocoa powder, sugar, monk fruit sweetener, baking powder, baking soda, and salt. In medium bowl, whisk pumpkin purée, almond milk, eggs, and oil until smooth. Add wet ingredients to dry ingredients and whisk until smooth. Slowly whisk in 1/2 cup boiling water. (Batter will be wet.) Divide evenly between 2 prepared pans.
2
Bake cakes, rotating pans halfway through baking, until tester comes out clean when inserted into centers of cakes, about 20 minutes. Let cakes cool in pans for 10 minutes. Invert onto wire racks. Remove cake pans and parchment paper. Let cool completely.
3
Freeze cakes for 15 minutes for easy assembly. Place 1 cake, flat- side down, on cake plate. Evenly spread 11/2 cups whipped topping to cover cake. Top with fresh fruit. Add top layer of cake, flat-side up. Spread remaining whipped topping over top. Garnish cake with freeze-dried strawberries.
4
Serving size: 1 slice
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