This chocolate cake isn’t a separate recipe, it’s a variation of our Bundt cake recipe, baked in a regular cake tin and layered with chocolate cream for a richer finish.
While most of our recipes focus on very low-carb everyday bakes, this version sits slightly differently. It’s still lower in carbs compared to traditional chocolate cakes, but it’s designed more as a celebration cake than a daily bake.
The base comes from the original Bundt recipe, simply adapted in shape and filled for a more classic layered cake texture. Soft, moist, and rich, it proves that CoreBake isn’t limited to simple breads and basic bakes, it can also handle proper cakes when the occasion calls for it.
If you’re looking for the exact method for the sponge, you can find them in the Bundt cake recipe linked below. This post explains how to adapt it into a layered chocolate cake and what to expect in terms of texture and balance.
Because sometimes you just want a real cake - made differently.
Instructions
🔅 Prepare the cake
Prepare the cake base using the Bundt cake recipe: (https://www.rewildbaking.co.uk/pages/bundt-cake), leaving out the cacao layer. For a Ø18 cm tin, increase all ingredients by 25%: 45g CoreBake; 5 tbsp (~40g) preferred sweetener or sweeten to taste; 1/2 tsp crème of tartar – optional for beating egg whites; 10 medium eggs – separated; 38g melted butter; 1.25 tsp vanilla extract.
🔅Prepare the Chocolate Cream
Ingredients: 200ml Unsweetened almond milk, 4 eggs, 50 g sweetener, 50 g glute-free flour – I used cassava, 30 g cacao powder, 200 g unsalted butter, Optional: 50 g 85% Dark chocolate
- In a bowl, whisk together the egg, cocoa powder, sugar, and flour.
- Heat the milk in a saucepan until warm but not boiling. Slowly pour the warm milk into the egg mixture, whisking continuously. It’s important to add the milk gradually while stirring to prevent the egg from scrambling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
- Remove from the heat and allow it to cool completely.
- In a separate bowl, beat the butter with an electric mixer until light and fluffy. Once the chocolate mixture is fully cooled, gradually mix it into the whipped butter until smooth and creamy.
🔅 Assemble the Cake
- Slice the cake base into three even layers. Spread the chocolate cream between the two layers and over the top and sides of the cake as desired.
- Set aside some of the remaining cream — this can be used later for decorating once the glaze has set.
- Refrigerate the cake for 1–2 hours to firm up.
🔅 Prepare the Chocolate Glaze
Ingredients: 90 g 85% Dark chocolate, 2 tbsp unsalted butter
- Melt 90g chocolate together with the butter until smooth. Allow it to cool slightly — it should still be pourable but not hot.
- Pour the glaze over the chilled cake, allowing it to drip naturally down the sides.
- Return the cake to the fridge until the glaze is fully set.
- Once the glaze has firmed up, decorate the top using the reserved chocolate cream if desired.
- Refrigerate for a few hours before serving.
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