October 13, 2023
A Bloody Good Cake (Chocolate Cake with Cream Cheese Frosting and Maple Caramel)
This is a rich chocolate cake filled and covered with a tangy vanilla cream cheese frosting. For a fun Halloween decoration, I like to add white chocolate skulls and drizzle with red colored caramel or raspberry coulis. The cake itself is easy to make as are the decorations but the decor does take a bit of time.
Servings: 8
Calories: 420kcal
Ingredients
Cake
- 1/2 cup cocoa powder
- 1 cup strong brewed hot coffee or 2 teaspoons instant espresso powder in 1 cup hot water
- 1/4 cup butter melted, or butter flavored coconut oil for dairy-free, or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup monk fruit powdered
- 1/3 cup allulose or another 1/4 cup monk fruit, powdered, or 1/4 teaspoon stevia glycerite
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tablespoons protein powder sugar-free vanilla flavor, optional
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1 pound Neufchâtel cheese or cream cheese (Neufchâtel cheese has 30% less fat than regular cream cheese), 2 blocks, or your favorite dairy-free alternative
- 1/4 cup butter
- 1 teaspoon stevia glycerite
- 2 teaspoons vanilla extract
Maple Caramel Sauce
- 1/2 cup heavy cream or coconut cream or cashew cream for dairy-free
- 2 tablespoons butter omit for dairy-free
- 1/3 cup allulose
- 1/8 teaspoon salt
- 1/2 tablespoon maple extract
- red food coloring natural, to taste
Skulls
- white chocolate sugar-free, optional
Instructions
For the Cake
- Preheat the oven to 350°F. Butter 4, 6-inch round cake pans (I prefer to use the silicon baking pans for this and then you can skip greasing the pans).
- Add all cake ingredients to a blender and blend until completely smooth then pour the batter evenly between the pans and bake at 350ºF for 25-35 minutes, until a toothpick inserted into the middle of the cake comes out clean or with only a couple crumbs on it. Remove from oven and let rest for 15 minutes before turning out onto cooling racks. Cool completely before assembling cake.
For the Frosting
- When the cakes are cool, prepare the frosting. Combine all ingredients in a bowl and beat until light and smooth.
For the Caramel
- Combine all ingredients except for maple extract in a small pot over low heat and bring to a simmer. Simmer for 15 minutes, without stirring. Season to taste with more salt. Stir in the extract and color, if using. Pour into a glass jar and store in the refrigerator. It will thicken more as it cools.
To Assemble
- To assemble, place a 6-inch cake round onto a serving plate. Spread frosting onto the cake and top with another 6-inch layer. Cut the remaining 2 layers with a 4-inch round cutter (or place a bowl on top and use a knife to trim the rounds to size). Repeat with remaining layers, stacking the smaller two at the top. Frost the entire outside of the cake and refrigerate until serving.
- If decorating with skulls, melt the white chocolate and pour into molds. Let cool completely before turning them out. I like to do this a day ahead. Arrange on top and sides of the cake. Pipe or spoon caramel into the eyes of the skulls and down the sides of the cake for a bloody effect. Serve immediately.
Notes
Will keep for up to one week refrigerated. Serve at room temperature. Decorate with the caramel just before serving as it tends to soak into the cake and loose its effect.
Nutrition is without the white chocolate skulls as this will vary depending on how many you add and if you make them solid or hollow.
Protein:Energy Quotient [calories]: 0.19, Protein % of calories: 11.4%
Nutrition Facts
A Bloody Good Cake (Chocolate Cake with Cream Cheese Frosting and Maple Caramel)
Amount per Serving
Calories
420
% Daily Value*
Fat
38
g
58
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
138
mg
46
%
Sodium
582
mg
25
%
Potassium
242
mg
7
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
1197
IU
24
%
Vitamin C
0.1
mg
0
%
Calcium
125
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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