Do you want to elegant looking cake…try a chocolate wrap cake. It is so much easier than it looks and just gives an elegant look to any cake. This hot milk sponge cake with a cream cheese frosting and fresh berries is the perfect cake for a wrap.

Here are step by step instructions on making this cake.

Preparing the cake: In a mixer bowl beat eggs for 3 minutes until thick and lemon colored. I use my KitchenAid mixer and wire whisk to beat the eggs until they are thickened and lemon colored. It takes about 3 minutes with my mixer

Combine Baking Blend and baking powder together. Set aside. Heat milk, cream, and butter in a saucepan until butter is melted and mixture is hot. Add to mixer bowl alternately with Baking Blend mixture. Below, I have all the ingredients ready to be folded together.

Here the batter is ready to be poured into the baking pan and baked. The baking powder and hot liquid reacts and you will have a nice foamy batter

Prepare 2 6-inch cake pans. Spray very well with Pam Spray. Line the bottom of the pan with parchment paper.

Divide the batter between the two cake pans.

When the cakes are finished baking turn them upside down onto plates. Remove the parchment paper. Cool completely.

Frosting: In a mixer bowl, whip the cream cheese, Gentle Sweet, and vanilla until fluffy. Add cream and Xanthan gum. Whip until thickened.

Assembling the cake: Place one cake layer on a platter.

Spread a layer of frosting on the cake. Garnish with berries.

Frost the top and side of the cake.

Preparing the chocolate wrap: Melt the chocolate in the microwave in 15 second increments. Stirring well after each time. Fill a decorating bag with the chocolate. Make swirls on the parchment paper making sure you overlap it so it stays together.

Allow the chocolate to semi-harden but not totally hard. Wrap around the cake. Refrigerate for 15 minutes. Carefully remove the parchment paper.

Garnish the top with frosting swirls and fruit.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

White cake with Chocolate Wrap, Keto, THM S, SF, GF

• Cake:
• 2 eggs, room temperature
• 1/3 cup THM Gentle Sweet
• ¾ teaspoon vanilla
• 1 cup THM Baking Blend
• 1¼ teaspoons baking powder
• ½ cup almond milk
• 2 tablespoons heavy cream
• 6 tablespoons butter
• Frosting:
• 8-ounce cream cheese, softened
• 1 teaspoon vanilla
• 1/3 cup  THM Gentle Sweet
• 1 cup heavy whipping cream
• 1/4 teaspoon Xanthan gum
• Chocolate Wrap
• 1/3 cup sugar-free chocolate chips
• fresh fruit
• Preparing the cake: Preheat oven to 350 degrees F. In a mixer bowl, beat eggs for 3 minutes until thick and lemon colored. Add Gentle Sweet and vanilla. Mix well. Combine Baking Blend and baking powder together. Set aside. Heat milk, cream, and butter in a saucepan until butter is melted and mixture is hot. Add to mixer bowl alternately with Baking Blend mixture. Prepare 2 6-inch cake pans. Spray very well with Pam Spray. Line the bottom of the pan with parchment paper. Divide the batter between the two cake pans. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Turn cakes over onto plates. Remove the parchment paper.
• Frosting: In a mixer bowl, whip the cream cheese, Gentle Sweet, and vanilla until fluffy. Add cream and Xanthan gum. Whip until thickened.
• Assembling the cake: Place one cake layer on a platter. Spread a layer of frosting on the cake. Garnish with berries. Top with the second cake layer. Frost the top and side of the cake.
• Chocolate wrap: Cut a piece of parchment paper 1 inch taller than the cake. The length should be as long as the diameter of the cake. Melt the chocolate in the microwave in 15 second increments. Stirring well after each time. Fill a decorating bag with the chocolate. Make swirls on the chocolate making sure you overlap it so it stays together. Allow the chocolate to semi- harden but not totally harden. Wrap around the cake. Refrigerate for 15 minutes. Carefully remove the parchment paper. Garnish the top with frosting swirls and fruit.

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.

Amazon

Kitchen Aid Mixer

Vanilla

Parchment Paper

Xanthan Gum

Sugar-free Chocolate Chips

Pampered Chef Cake Pans Item Number: 100901

The Trim Healthy Mama Store has wonderful products. They are a very pure source and have a great taste. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Gentle Sweet

Print

Elegant Chocolate Wrap Cake, THM S, Keto, GF, SF

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 25 minutes

Servings 8

Author Glenda Groff

Ingredients

• Cake:
• 2 eggs room temperature
• 1/3 cup THM Gentle Sweet
• ¾ teaspoon vanilla
• 1 cup THM Baking Blend
• 1¼ teaspoons baking powder
• ½ cup almond milk
• 2 tablespoons heavy cream
• 6 tablespoons butter
• Frosting:
• 8- ounce cream cheese softened
• 1 teaspoon vanilla
• 1/3 cup THM Gentle Sweet
• 1 cup heavy whipping cream
• 1/4 teaspoon Xanthan gum
• Chocolate Wrap
• 1/3 cup sugar-free chocolate chips
• fresh fruit

Instructions

1. Preparing the cake: Preheat oven to 350 degrees F. In a mixer bowl, beat eggs for 3 minutes until thick and lemon colored. Add Gentle Sweet and vanilla. Mix well. Combine Baking Blend and baking powder together. Set aside. Heat milk, cream, and butter in a saucepan until butter is melted and mixture is hot. Add to mixer bowl alternately with Baking Blend mixture. Prepare 2 6-inch cake pans. Spray very well with Pam Spray. Line the bottom of the pan with parchment paper. Divide the batter between the two cake pans. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Turn cakes over onto plates. Remove the parchment paper.
2. Frosting: In a mixer bowl, whip the cream cheese, Gentle Sweet, and vanilla until fluffy. Add cream and Xanthan gum. Whip until thickened.
3. Assembling the cake: Place one cake layer on a platter. Spread a layer of frosting on the cake. Garnish with berries. Top with the second cake layer. Frost the top and side of the cake.
4. Chocolate wrap: Cut a piece of parchment paper 1 inch taller than the cake. The length should be as long as the diameter of the cake. Melt the chocolate in the microwave in 15 second increments. Stirring well after each time. Fill a decorating bag with the chocolate. Make swirls on the chocolate making sure you overlap it so it stays together. Allow the chocolate to semi- harden but not totally harden. Wrap around the cake. Refrigerate for 15 minutes. Carefully remove the parchment paper. Garnish the top with frosting swirls and fruit.