THM Chocolate Cake

THM Chocolate Cake

3/4 c. coconut oil

6oz cream cheese

1/3 c. Heavy cream

3/4 c. cocoa

4 eggs

1/2-2/3 c. Truvia (depending on how sweet you like things)

2 tsp. vanilla

1  1/2 tsp. rum flavor (optional)

1/3 c. coconut flour

1  1/2 tsp. baking powder

1/2 tsp. glucomannan 

Melt coconut oil with cream cheese and cream, add cocoa, whisk together. 

Beat eggs with truvia, vanilla and rum, beat in chocolate mixture. Mix together coconut flour, baking powder and glucomannan, sprinkle over wet ingredients while whisking the whole time, to prevent lumps, until thoroughly mixed. Pour into a greased 10in. cake pan. 

 Bake at 350 for 15-20 minutes, or until a toothpick comes out clean. 

Icing: 1 recipe of chocolate nut slab (THM pg. 372) 

3oz cream cheese

2-3 tbsp heavy cream (until consistency you want)

Extra sprinkle of truvia (optional)

Melt together the cream and cream cheese with truvia, add chocolate slab, let it all melt, stirring the whole time, whisk until smooth, spread over cake! 

When I made my chocolate slab, I ground the truvia with some coffee beans, so it has a slight mocha flavor. I used slivered almonds in my slab.