Raspberry Chocolate Cake, THM S, Keto, Sugar-free, GF

Valentine’s Day is just around the corner. If you need a special dessert for your family, I have just the one for you! This Raspberry Chocolate Cake is such a delicious treat that is not only a feast for the taste buds but also for the eyes.

What could be better than pairing chocolate and raspberries together? I use raspberry puree to make the frosting. The moistness of the cake and the raspberries create a delicious dessert.

There are different brands of sugar-free chocolate chips you can purchase. I use 2 brands, Lily’s and ChocZero Chocolate Chips. These two brands are my all time favorites. They have different flavors which makes it so handy for low carb baking.

There is also many brands of Oat Fiber on the market. I will only use THM Oat Fiber. It is the best. Other kinds can have a sandy, dusty taste but THM does not.

If you do not want to make a layer cake this cake can be baked in a 9 x 13 pan. You will have plenty of frosting and you can drizzle the ganache over the frosting.

Raspberry Chocolate Cake, THM S, Keto, Sugar-free, GF

  • Cake:
  • 1 cup cocoa powder
  • 1/2 cup oat fiber
  • 1/3 cup Whey Protein Powder
  • 1/2 cup THM Baking Blend
  • 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, I keep leftover coffee in a jar in my fridge just for chocolate cakes and iced coffee
  • 3 tablespoons water
  • 1/2 cup butter, softened
  • 4 eggs, room temp
  • 2 1/2 teaspoons raspberry extract
  • 3 egg whites, beaten until soft peaks form
  • optional, 1/3 cup ChocZero Chocolate Syrup
  • Raspberry Frosting:
  • 1 3/4 cups fresh raspberries
  • 1/4 cup water
  • 8 ounces cream cheese
  • 1 1/4 cups heavy whipping cream, divided
  • 1 1/2 teaspoons unflavored bulk gelatin… if you are using THM or Great Lakes Gelatin use 2 teaspoons
  • 1 teaspoon raspberry extract
  • 1/4 cup THM Gentle Sweet
  • Chocolate Ganache:
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon raspberry extract
  • 1/2 cup sugar-free chocolate chips
  • Whipped Cream:
  • 1/3 cup heavy cream
  • 1 teaspoon THM Gentle Sweet
  • 1/8 teaspoon xanthan gum
  • Cake: Preheat oven to 350 degrees. Whisk cocoa powder, oat fiberWhey Protein PowderBaking Blend, Sweetener, Baking powderxanthan gum, and salt together. Set aside. Blend coffee, water, butter, eggs, and raspberry extract together. In a mixer bowl combine the wet and dry ingredients. Blend 2 minutes. Carefully fold in beaten egg whites. Line the bottom of the cake pans with parchment paper. Spray very well with Pam baking spray. Divide batter into 3 6-inch round baking pans. Bake for 23-25 minutes or until toothpick inserted in the center of the cake comes out clean. Remove cakes from baking pans. Cool completely. Raspberry Frosting: Optional…you can split each cake into two rounds. Spread a thin layer of the ChocZero Chocolate syrup on the cut side of 3 cakes. Put the cakes layers back together again. Cook the raspberries and water together for 1 minute. Cool slightly. Squeeze raspberry puree through a thin cloth. You should get slightly over 1/2 cup puree. In a mixer bowl combine cream cheese and raspberry puree. Whip until softened and smooth. Soften gelatin in 1/4 cup cream for 5 minutes. Add remaining cream to cream cheese mixture. Whip until fluffy and thickened. Add Gentle Sweet and Raspberry Extract. Whip until combined. Heat softened gelatin until syrupy and clear. With mixer mixing, slowly pour in softened gelatin. Scrap sides of bowl. Mix for 30 seconds. Place your first layer of cake on a plate, Spread a layer of frosting over the top, Repeat with the other two layers. With remaining frosting, frost the sides and top of the cake. Reserve about 1/2 cup to pipe a border along the bottom of the cake if desired. Ganache: Heat whipping cream and raspberry extract together until hot. Pour over chocolate chips. Allow to set for 2 minutes. Stir until silky smooth. Drizzle over the top and sides of the cake. Whipped Cream: Whip cream, Gentle Sweet and Xanthan gum until mixture has thickened. Garnish with whipped cream and fresh berries. 16 servings.

After I have the wet and dry ingredients mix together I carefully food in the beaten egg whites. When they are incorporated into the batter your batter should look like the picture below.

You will have approximately 5 cups of batter. I put 1 2/3 cup into each cake pan. Be sure to cut a piece of parchment paper to fit the bottom of the pan. Spray the parchment paper and sides of the pan well with Pam Spray. This will make it much easier to remove the cakes from the pan.

After the cake is completely cooled … you can begin to frost it. For something different I cut each cake layer in half and spread the cut side with ChocZero Chocolate Syrup. It put the cut side together again. I place one layer on a plate and spread frosting over the top. I repeated the layers until I had all 3 stacked on top of each other

I then frosted the sides and smoothed the top. With the little extra I had left over I piped a border around the cake. Now the cake is ready for the ganache.

I poured the ganache over the top of the cake and allowed it to drip down the sides. I piped whipped cream in mounds and decorated the cake with fresh berries.

This cake may seem like a difficult process but you can easily bake it in a x 13 cake pan if that would be easier.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

LorAnn Raspberry Bakery Emulsion, 4 ounce bottle

Raspberry Extract

Rumford Baking Powder, 8.1 Ounce, 2 Count

Baking Powder

ChocZero's Chocolate Sugar-Free Syrup. Low Carb (1 Gram Net Carb), No Sugar, No Preservatives, No Sugar Alcohols. Thick an...
ChocZero's Dark Chocolate Chips - Sugar Free, Low Carb, Keto Friendly, 7oz

ChocZero Chocolate Syrup and Chocolate Chips are personal choice items due to the vegetable fibers in it. I use it occasionally.

I love my Kitchen Aid Mixer I’ve had it for 28 years and it still works great.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Trim Healthy Mama Store

Baking Blend Oat Fiber

If you need a sweetner that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

Raspberry Chocolate Cake, THM S, Keto, Sugar-free, Low carb

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Servings 16
Author Glenda Groff

Ingredients

Cake:

  • 1 cup cocoa powder
  • 1/2 cup oat fiber
  • 1/3 cup Whey Protein Powder
  • 1/2 cup THM Baking Blend
  • 2/3 cup THM Gentle Sweet or Brown Sugar Sweetener
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, room temperature
  • 3 tablespoons water
  • 1/2 cup butter softened
  • 4 eggs room temp
  • 2 1/2 teaspoons raspberry extract
  • 3 egg whites beaten until soft peaks form
  • optional 1/3 cup ChocZero Chocolate Syrup

Raspberry Frosting:

  • 1 3/4 cups fresh raspberries
  • 1/4 cup water
  • 8 ounces cream cheese
  • 1 1/4 cups heavy whipping cream divided
  • 1 1/2 teaspoons unflavored gelatin if you are using THM or Great Lakes Gelatin use 2 teaspoons
  • 1 teaspoon raspberry extract
  • 1/4 cup THM Gentle Sweet

Chocolate Ganache:

  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon raspberry extract
  • 1/2 cup sugar-free chocolate chips

Whipped Cream:

  • 1/3 cup heavy cream
  • 1 teaspoon THM Gentle Sweet
  • 1/8 teaspoon xanthan gum

Instructions

  1. Cake: Preheat oven to 350 degrees. Whisk cocoa powder, oat fiber, Whey Protein Powder, Baking Blend, Sweetener, Baking powder, xanthan gum, and salt together. Set aside. Blend coffee, water, butter, eggs, and raspberry extract together. In a mixer bowl combine the wet and dry ingredients. Blend 2 minutes. Carefully fold in beaten egg whites. Line the bottom of the cake pans with parchment paper. Spray very well with Pam baking spray. Divide batter into 3 6-inch round baking pans. Bake for 23-25 minutes or until toothpick inserted in the center of the cake comes out clean. Remove cakes from baking pans. Cool completely. Raspberry Frosting: Optional…you can split each cake into two rounds. Spread a thin layer of the ChocZero Chocolate syrup on the cut side of 3 cakes. Put the cakes layers back together again. Cook the raspberries and water together for 1 minute. Cool slightly. Squeeze raspberry puree through a thin cloth. You should get slightly over 1/2 cup puree. In a mixer bowl combine cream cheese and raspberry puree. Whip until softened and smooth. Soften gelatin in 1/4 cup cream for 5 minutes. Add remaining cream to cream cheese mixture. Whip until fluffy and thickened. Add Gentle Sweet and Raspberry Extract. Whip until combined. Heat softened gelatin until syrupy and clear. With mixer mixing, slowly pour in softened gelatin. Scrap sides of bowl. Mix for 30 seconds. Place your first layer of cake on a plate, Spread a layer of frosting over the top, Repeat with the other two layers. With remaining frosting, frost the sides and top of the cake. Reserve about 1/2 cup to pipe a border along the bottom of the cake if desired. Ganache: Heat whipping cream and raspberry extract together until hot. Pour over chocolate chips. Allow to set for 2 minutes. Stir until silky smooth. Drizzle over the top and sides of the cake. Whipped Cream: Whip cream, Gentle Sweet and Xanthan gum until mixture has thickened. Garnish with whipped cream and fresh berries. 16 servings.

    * I keep left over coffee in a jar in my fridge to add to chocolate cakes and to make iced coffee.

You will find many more recipes in the AROUND THE FAMILY TABLE COOKBOOK. This cookbook is styled after the THM way of eating BUT is not endorsed by THM. All recipes are sugar-free.

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