World's Best Keto Chocolate Cake

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the base and sides of an 8-inch (20 cm) springform pan with parchment paper.

Step 2Roughly chop or break the chocolate into pieces. Place it in a heatproof bowl with the butter and melt gently over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until smooth.
Note: See the recipe tips above for dark chocolate and sugar-free chocolate options.

Step 3Remove from the heat and set aside to cool slightly. The chocolate should still be liquid but no longer hot when you add it to the cake batter.

Step 4In a separate bowl, sift together the almond flour, cacao powder, and baking powder to remove any lumps. Stir to combine. For a denser, fudgier cake, you can omit the baking powder.

Step 5Crack the eggs into a third bowl and add the sweetener and vanilla. Using a hand mixer or stand mixer, beat until smooth and frothy. Reduce the speed and slowly drizzle in the cooled melted chocolate, mixing until combined.

Step 6Continue mixing until the chocolate is fully incorporated. Add the dry ingredients.

Step 7Mix on low speed just until smooth and well combined. Scrape down the sides of the bowl if needed to make sure there are no pockets of dry ingredients.

Step 8Pour the batter into the prepared springform pan and spread evenly. Loosely cover with foil and bake for 40 to 50 minutes, or until the top feels firm and a wooden skewer inserted into the center comes out without wet batter. A few moist crumbs are fine, as this cake is meant to be fudgy.

Step 9Remove the foil and let the cake cool completely in the pan. Once cooled, refrigerate until chilled and firm enough to frost.

Step 10To make the ganache, heat the cream in a small saucepan until hot but not boiling. Remove from the heat. If you prefer sweeter frosting, you can add 1 to 4 tablespoons of powdered low-carb sweetener.

Step 11Add the chopped dark chocolate to the hot cream and let it sit undisturbed for about 5 minutes. Gently whisk until smooth and glossy. Avoid overmixing, which can cause the ganache to split. Let it cool until thickened slightly but still spreadable.

Step 12Remove the chilled cake from the fridge and carefully release it from the springform pan. Spread the ganache evenly over the top using a spatula or knife.

Step 13Slice into 12 servings and enjoy! For the best texture, keep the cake refrigerated and let individual slices sit at room temperature briefly before serving.