Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped baking pan.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the erythritol, applesauce, almond milk, olive oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently stir in the cooled brewed coffee.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare the strawberry filling by simmering sliced strawberries, erythritol, and lemon juice in a saucepan.
- Thicken the filling with a cornstarch slurry, stirring until it thickens, then cool completely.
- Make the ganache by melting chopped chocolate and almond milk in a bowl until smooth. Stir in erythritol if desired.
- Slice the cake horizontally if necessary, and fill with strawberry mixture, then stack the layers.
- Frost the top and sides of the cake with ganache.
- Decorate with fresh strawberries and serve chilled.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. 🍰 For the best flavor, let slices come to room temperature before serving.