For the Cake:
3/4 Cups THM Baking Blend
2/3 Cups Gentle Sweet (or your favorite granulated or powdered on plan sweetener).
1/3 Cup Cocoa Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Mineral Salt
1/3 Cup Melted Coconut Oil (I use refined coconut oil so there is no coconut flavor.)
1 Teaspoon Vanilla
2/3 Cup Water
For the Ganache:
1 Recipe Low Carb 3 Ingredient Sweetened Condensed Milk (You should have 1 1/4 Cups)
1/4 Cup Lily’s Chocolate Chips
For the Frosting:
3/4 Cup Butter
3/4 Cup Lily’s Chocolate Chips
Make the Cake:
Preheat oven to 350.
In a large mixing bowl, mix all the dry cake ingredients together.
Add melted coconut oil, vanilla, eggs, and water and mix well.
Pour batter into a greased 8×8 cake pan.
Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
Allow cake to completely cool.
Make the Ganache:
Prepare Low Carb Sweetened Condensed Milk.
Mix the Condensed milk with 1/4 cup Lily’s Chocolate Chips.
Using a wooden spoon handle, poke holes all over the cake.
Immediately pour the chocolate condensed milk mixture over the holes.
Make the Frosting:
In a microwaveable container, melt 3/4 cup butter.
Immediately add 3/4 cup Lily’s chocolate chips and stir until completely melted.
Place in refrigerator for 30 minutes or until the butter hardens.
Remove from refrigerator and beat frosting using an electric hand mixer. (The frosting should be thick and fluffy.)
Frost cake and refrigerate if desired (but not necessary).