How to Make a Chocolate Cake Without Sugar

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A checkerboard of confectioners' sugar atop this all-chocolate butter cake is a stunning yet simple decoration. If you don't have the time to cut out the checkerboard, try using a paper doily for a similar stenciled effect. Either way, wedges of this dessert go great with a cup of our cinnamon coffee.

1 c. boiling water

3/4 c. unsweetened cocoa powder

1 1/2 c. granulated sugar

3/4 c. butter

4 large eggs

2 tsp. vanilla extract

2 c. unsifted cake flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Paper Checkerboard Pattern or doily (optional)

Confectioners' sugar (optional)

Chocolate Glaze:

2 tbsp. heavy cream

1 1/2 oz. semisweet chocolate

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1. In small bowl, combine boiling water and cocoa; stir until cocoa dissolves and mixture is blended. Set aside to cool.
2. Grease a 10-inch round baking pan. Line the bottom with a round of waxed paper; grease and flour paper and pan.
3. In large bowl, with electric mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. When cocoa mixture has cooled completely, heat oven to 325 degrees F. In medium-size bowl, combine cake flour, baking powder, baking soda, and salt.
5. Add flour mixture to butter mixture in 2 batches, beating at low speed after each addition, until batter is smooth. Stir cocoa mixture into batter, mixing until well blended. Pour batter into prepared pan.
6. Bake 55 to 60 minutes or until center of cake springs back when lightly pressed with fingertip. Cool cake in pan 10 minutes. Invert cake onto wire rack; remove waxed paper and cool cake completely.
7. Chocolate Glaze: While cake is cooling, glaze: In small saucepan, heat heavy cream to boiling. Add chocolate to hot cream, stirring constantly until chocolate is completely melted and mixture is well blended. Set aside to cool and thicken slightly.
8. Spread chocolate glaze evenly over top of cake. If decorating cake with checkerboard or doily stencil, allow glaze to dry completely. To stencil with checkerboard, place paper strips on cake allowing chocolate glaze to show through alternate squares. Fasten end strips with toothpick, if necessary. (To stencil with doily, center doily on cake.) Sift confectioners' sugar over cake to coat lightly. Carefully remove stencil and transfer cake to serving plate. To serve, cut cake into 10 wedges.
9. Paper Checkerboard Pattern: On brown paper, draw and cut out a 10-inch square. With ruler and pencil, draw 9 horizontal and 9 vertical lines, dividing square into 100 1-inch squares. Make an X in every other box, checkerboard fashion. Cut each diagonal row of boxes marked X, leaving enough paper at the points to connect the boxes, thus creating strips of squares.

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How to Make a Chocolate Cake Without Sugar

Source: https://www.countryliving.com/food-drinks/recipes/a1073/checkerboard-chocolate-cake-3179/

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