Sugar Free Decadent Moist Chocolate Cake

Recipe by Chef #1562707
READY IN: 1hr 15mins
YIELD: 1 cake




  • CAKE.
  • Mix all dry ingredients together
  • Add all wet ingredients & beat untill smooth batter.
  • Pour into greased Angle Food or Bundt pan.
  • Heat semi sweet chocolate in Microwave til melted.
  • Stir in Cream untill Just thin enough to pour.
  • Pour over batter in pan & swirll through untill it looks marbled.
  • Bake @ 350 for 30-35 minute or until clean toothpick test.
  • Let cool & turn out on serving plate.
  • Poke holes (3 rows) through top to bottom of cake.
  • TOPPING 1.
  • In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
  • Heat & stir constantly until sauce like.
  • add Seltzer water or any kind of fizzy liquid to thin slightly.
  • Pour the raspberry sauch over the cake.
  • Cool
  • TOPPING 2.
  • Beat whip cream with Splenda & salt to form thick peaks.
  • add extracts.
  • Spread over top of cake & refridgerate until serving.
  • .