Ingredients

The following ingredients have 12 Servings
  • 1 cup Unsalted Butter
  • 1 ⅓ cups Sugar-Free White Chocolate Chips
  • 1 cup Brown Sugar Sweetener
  • 1 cup Sour Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Caramel Flavor Extract
  • 3 large Eggs
  • 2 cups Almond Flour
  • ¼ cup Coconut Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Xanthan Gum
  • 1 ⅓ cups Sugar-Free White Chocolate Chips
  • ½ cup Heavy Cream

Instruction

  • Preheat your oven to 150C/300F. Grease a deep 10in round cake pan and line with parchment paper. Set aside.
  • Place the butter, white chocolate, sweetener, and sour cream into a heatproof bowl over a saucepan of simmering water. Heat, stirring occasionally, until the white chocolate has melted and all the ingredients are well combined.
  • Remove from the heat and add the vanilla and caramel extracts. Mix well.
  • Add the eggs and mix well.
  • Sift in the remaining dry ingredients and mix well.
  • Pour the cake batter into your prepared pan and smooth out the top.
  • Bake for 70-80 minutes, until the cake feels firm to the touch, and an inserted skewer comes out clean.
  • Set the cake aside on a rack to cool completely before frosting.
  • To make the ganache; add the white chocolate to a heatproof bowl and set aside.
  • Place the cream into a small saucepan and bring to a simmer, then pour over the chocolate. Leave to sit for 2 minutes then whisk together, ensuring that all the chocolate is melted.
  • Put the ganache into the fridge for 10-20 minutes to firm up slightly.
  • Using a serrated knife, trim the top of the cake to make it flat. Place it top side down onto a cake stand or platter.
  • Spoon the ganache over the cake, allow it to drizzle down the sides. For the piped effect, whip some of the ganache with a hand mixer for 2-3 minutes until it’s light and fluffy before piping over the cake.
  • Set the cake at room temperature for 15 minutes, for the ganache to set.
  • Cut into slices, serve, and enjoy!