Is there anything better than a delicious chocolate cake recipe? How about one with a chocolate topping that doesn’t even need a frosting? This Keto Marble Chocolate Cake Recipe is actually an upside-down chocolate cake. You layer the bottom of the pan with chopped chocolate and then flip it over so all that chocolatey goodness is on top!
Keto Marble Chocolate Cake Recipe
I had one of those days last week that had me running to the kitchen in search of chocolate. All the chocolate. I will eat plain chocolate when necessary but I much prefer chocolate baked goods. That could be why I have no less than 12 different brownie and brownie inspired recipes already here at Joy Filled Eats and a couple more coming soon. Not to mention chocolate cakes, cookies, and pies.
A couple weeks ago I converted an old favorite, Upside Down Cake with Cranberries, to make it healthier. That got me thinking about making a chocolate upside down cake. Wouldn’t it be neat to flip over a chocolate cake and have a beautiful marble top from melted chocolate chunks? It was!
Marbled Chocolate Topping
How did I do that? Easy, a little butter, a little sweetener, and some chopped 85% dark chocolate. The picture below is exactly what it looked like when I started putting scoops of the chocolate cake recipe batter on top of it.
How to make a Chocolate Cake
I’m made fussy cakes over the years with sifting flour, beating egg whites, and dozens of steps. I can do it but I normally don’t want to. Give me a one bowl cake that I can mix with a wooden spoon and I’m a happy girl. This cake is just that. With one bowl you have the whole cake with marbled chocolate topping. And many fewer dishes than those other types of cake recipes.
Ingredients in Chocolate Cake Recipe
I try to keep the ingredients in all my recipes under 10 so I need to apologize that this has 11. Since you do make the topping and the cake all in one I forgave myself that extra ingredient. The ingredients are all standard in low carb, keto, and Trim Healthy Mama baking so you might have them in your pantry already.
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
85% Dark Chocolate – This dark of a chocolate bar is naturally low carb because it has such a high percentage of cocoa. There is only a little room left for other ingredients. If you would rather use an unsweetened chocolate you may want to increase the amount of sweetener in the topping to balance the bitterness.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Cocoa Powder or Cacao Powder – I’m currently using raw cacao powder which can be used for cocoa powder. Costco has Navitas Cacao Powder for a good price. I like the flavor in my baked goods.
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.
Coconut Oil – I use refined coconut oil in recipes that I don’t want a coconut flavor like this Marble Chocolate Cake.
Baking Powder, Butter, Sour Cream, Eggs – Baking staples. You can sub in yogurt or even cottage cheese for the sour cream if you prefer.
If you’d like a vanilla cake base with the chocolate topping simply sub the cake batter from my Upside Down Cake with Cranberries. I would omit the cinnamon.
I served this with a scoop of low carb chocolate ice cream and a dollop of whipped cream. SO good.
That bite made my Friday so much better. Isn’t it amazing how chocolate can do that? I hope you love this Keto Marble Chocolate Cake Recipe too!
Marbled Chocolate Topping:
- Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and then line with parchment paper.
- Spread the 2 tbsp softened butter on the bottom of the cake pan. Sprinkle with the sweetener and top with the chopped chocolate.
- Add all the cake batter ingredients to a medium bowl and mix with a wooden spoon until smooth. Drop scoops onto the chocolate topping. The batter will be very thick. Gently smooth to cover the chocolate.
- Bake for 25 min until the cake is slightly firm to the touch. Cool for 15 minutes. Run a knife around the edge and then invert onto a serving platter. Peel off the parchment paper. Serve immediately.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.