Chocolate cake doesn’t need to be reserved for sugar indulgences only. This cake mix is all you need to achieve chocolate cake nirvana in the kitchen without the sugar spike.
Ingredients
- 250g Low Carb Chocolate Cake Mix
- ½ cup (125 mL) milk or water
- 100 g melted butter or (¼ cup oil)
- 3 eggs (210 g)
- Pinch of salt
Method
- Preheat your Oven 185° (170° fan-forced)
- Grease and line a 20cm round tin or for cupcakes place pattypan’s in a 12-hole muffin tin.
- In a large bowl combine eggs, milk, butter and cake mix; beat with an electric mixer on medium speed for 1minute.
- Pour batter into a prepared round cake tin.
- For Cake: Bake for 35-45 minutes; For Cupcakes bake for 23-28 minutes; Cool on a wire rack.
Store refrigerated in an airtight container to keep your cake fresh and moist.
