Instructions:
- Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper.
- In a mixing bowl, combine the almond flour, cocoa powder, granulated sweetener, salt, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- While the cake is cooling, prepare the filling. In a mixing bowl, whip the heavy cream and powdered sweetener until stiff peaks form.
- Once the cake has cooled, carefully remove it from the pan. Slice it horizontally into two layers.
- Spread the whipped cream filling evenly over the bottom layer of the cake. Place the top layer on the filling.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over low heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until smooth.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
Enjoy your low-carb Ding Dong cake!
