MAGICAL CHOCOLATE CAKE RECIPE- No Butter and No Added Sugar

This Magical Chocolate Cake is rich, dark, and moist, and it's made without any added butter, oil, or added sugar! Thanks to zucchini in place of butter and Truvia® Natural Sweetener in place of sugar, you can enjoy a delicious chocolate cake with less sugar and calories. Get free Truvia® Samples here: http://truvia.com/freesample

Magical Chocolate Cake Recipe - No Butter and No Added Sugar

Serves 8

Cake Ingredients:

1 cup bittersweet chocolate chips (60% cacao)
4 large eggs
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
3 tablespoons Truvia® Natural Sweetener
1 cup finely grated zucchini
1 teaspoon vanilla extract

Chocolate Ganache Cake Topping Ingredients:

4 ounces semisweet chocolate chips (a heaping 1/2 cup, measured)
4 ounces heavy whipping cream

Directions:

Preheat the oven to 350 degrees F. Line the bottom of a 9” nonstick cake pan with a circle of parchment paper.

Place the bittersweet chocolate chips into a microwave-safe bowl, and microwave in 30-second intervals, stirring after each round, until fully melted. It should take about 3 intervals until fully melted. Set the chocolate aside to cool slightly.

Set out two large bowls. Separate the eggs, placing all the whites in one bowl, and all the yolks in the other. Set aside the egg whites.

Add the cocoa powder, cornstarch, Truvia® Natural Sweetener, grated zucchini, vanilla extract, and melted bittersweet chocolate to the egg yolks. Whisk very well until all the ingredients are well combined, and no flour or cocoa powder clumps remain, about 1 minute.

Using a hand mixer on medium high speed, whip the egg whites to stiff peaks. Stir ¼ of the stiff egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites, being gentle to not deflate the egg whites too much. Pour the cake batter into the cake pan and bake for 30 minutes, until a toothpick inserted into the center comes out without any raw cake batter (crumbs are okay).

When the cake comes out of the oven, run a knife along the edge of the pan, then let the cake cool completely.

To make the chocolate ganache, microwave the cream and semisweet chocolate chips for about 1 minute, then whisk until smooth. Pour the chocolate ganache over the top of the cake, and smooth with an offset spatula or spoon.

Let the cake sit at room temperature for 30 minutes so the chocolate ganache can firm up, then slice and serve. Enjoy!

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Recipe inspired by my friend Herve at Herve Cuisine: http://www.hervecuisine.com/recette/g...

This video is sponsored by Truvia brand. #LifewithLess