Sour Cream Cake with Cocoa and Chocolate Glaze

Sour cream 30%, Almond flour, Coconut flour, Butter, Erythritol, Cocoa powder, Baking powder without starch, Table salt, Sour cream 30%, Cream cheese, Erythritol, Vanilla, 10% fat cream, Butter, Sugar-free milk chocolate, Chocolate 99%

Bake in the oven: 1 h. Whisk with a mixer: 10 min. Heat on the stove: 5 min. Mix: 5 min. Bake in the oven: 15 min. Cool down: 1 h.

Preparing the cake layers

Mix 30% sour cream (350 g) with erythritol (50 g), almond flour (200 g), coconut flour (150 g), starch-free baking powder (10 g), and salt (1 g). Stir in melted butter (110 g). Divide the batter in half and add cocoa powder (20 g) to one half. The total amount of erythritol for this recipe is 100 g.

Divide each half again. Spread the four portions into 20 cm circles on parchment and bake them one at a time at 200°C for 15 minutes each. Cool the layers.

Preparing the cream

Preparing the glaze

For the cream, whip 30% sour cream (500 g) with the remaining erythritol (50 g), cream cheese (100 g), and vanilla (2 g). Assemble the cake with cream between the layers and chill for 1 hour.

For the glaze, heat 10% cream (50 g) with butter (50 g), sugar-free milk chocolate (50 g), and 99% chocolate (25 g). Stir until smooth, cover the cake, and chill before serving.