Servings: 10

Chocolate Orange Cake Base Layer: subheading: Chocolate Orange Cake Base Layer:
190g Almond Flour 190g Almond Flour
150g Butter ( Melted ) 150g Butter ( Melted )
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
100ml unsweetened Almond Milk 100ml unsweetened Almond Milk
4 Eggs 4 Eggs
60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tsp Baking Powder 2 tsp Baking Powder
2 tsp Orange Essence 2 tsp Orange Essence
¼ tsp Salt ¼ tsp Salt
 
Jaffa Orange Cake Top Layer: subheading: Jaffa Orange Cake Top Layer:
240g Almond Flour 240g Almond Flour
64g Coconut Flour 64g Coconut Flour
2 tsp Baking Powder 2 tsp Baking Powder
60g Coconut Oil (Melted) 60g Coconut Oil (Melted)
60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 60g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tsp Orange Essence 2 tsp Orange Essence
1 tsp Orange Food Coloring 1 tsp Orange Food Coloring
4 Eggs 4 Eggs
¼ tsp Salt ¼ tsp Salt
 
Jaffa Cream Cheese Frosting: subheading: Jaffa Cream Cheese Frosting:
350g cream cheese, room temperature 350g cream cheese, room temperature
113.5g butter (Room temperature) 113.5g butter (Room temperature)
30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 30g Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tsp Orange Essence 2 tsp Orange Essence
1 tsp Orange Food coloring 1 tsp Orange Food coloring
4 tbsp Chocolate Ganache ( Take from the topping ) 4 tbsp Chocolate Ganache ( Take from the topping )
 
Chocolate Ganache Topping: subheading: Chocolate Ganache Topping:
100g Lindt Excellence Chocolate Block Cocoa 85% 100g Lindt Excellence Chocolate Block Cocoa 85%
4 tbsp full cream 4 tbsp full cream

To make the Chocolate Orange Cake Base Layer: subheading: To make the Chocolate Orange Cake Base Layer:
Line the bottoms of a 9-inch (23cm) cake pan with parchment paper and grease the sides.
Add the 190g Almond Flour, 150g Butter ( Melted ), 100ml unsweetened Almond Milk, 3 tbsp Cocoa Powder, ½ Cup Natvia Sweetener, 2 tsp Baking Powder, 2 tsp Orange Essence, ¼ tsp Salt then slowly at the 4 Eggs to a large mixer bowl and combine and mix until nice and smooth, then pour into your pan.
Preheat the oven to 186°C.
Bake for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cake from the oven and allow to cool for 3 to 5 minutes, then remove to a cooling rack to finish cooling.
To make the Chocolate Orange Cake Base Layer: subheading: To make the Chocolate Orange Cake Base Layer:
Line the bottoms of a 9-inch (23cm) cake pan with parchment paper and grease the sides.
Add the 240g Almond Flour, 64g Coconut Flour, 2 tsp Baking Powder, ½ cup Coconut Oil (Melted), 60g Erythritol with Stevia Sweetener, 2 tsp Orange Essence, 1 tsp Orange Food Coloring, ¼ tsp Salt, then slowly at the 4 Eggs to a large mixer bowl and combine and mix until nice and smooth, then pour into your pan.
Preheat the oven to 180°C
Bake for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cake from the oven and allow to cool for 3 to 5 minutes, then remove to a cooling rack to finish cooling.
To Make the Chocolate Ganache: subheading: To Make the Chocolate Ganache:
In a Double boiler pot system, add the 100g Lindt Excellence Chocolate Block Cocoa 85% let it melt, then stir in the 4 tbsp full cream, then set aside, let it cool for a hour before applying to the top of the cake.
To Make the Jaffa Frosting: subheading: To Make the Jaffa Frosting:
When you’re ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until smooth.
Slowly add about the Natvia Sweetener and beat until well combined and smooth, then slowly add 4 tbps Chocolate Ganache to the mix, Add the orange essence and the 1 tsp Orange Food coloring and mix until well combined.
To Build the Cake: subheading: To Build the Cake:
Use a large serrated knife to remove the domes from the top of the red velvet cakes.
Place the first layer of cake on a serving plate or a cardboard cake round.
Spread about 1 cup of the Jaffa frosting evenly on top of the chocolate cake layer.
Then add the second later, the Orange cake.
Add the Chocolate ganache evenly over the top, spread with a spatula.
Frost the outside of the cake, put in the finished cake in the fridge to firm up the frosting.
Store in the fridge! Enjoy.

Nutritional facts: This is only 9.2g Net Carbs Per Serving. (Divided by 10 Servings)  Nutritional facts: This is only 9.2g Net Carbs Per Serving. (Divided by 10 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves