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Preheat the oven 175C degrees and line a 23cm / 9 inch spring form cake pan with baking paper.
In a large bowl whisk the 9 medium eggs until foamy using a hand or stand mixer (make sure to use eggs at room temperature) add the 3 tbsp unsweetened milk and the 1 tbsp apple cider vinegar. Pour your The Best Free From sweet mix into a large bow and add the 3 tbsp unsweetened cacao powder.
Add half of your egg mixture to your dry ingredients and mix it with a stand or hand mixer until fully combined. Add and Fold in the rest of the beaten egg mixture. Fold as gently as you can to preserve the air and create a fluffy sponge.
Gently spoon half of the batter in to the prepared cake tin to bake the first layer of your cake, once one layer is baked repeat this with the other half of mixture to bake your second layer for 18-20 minutes until a skewer inserted into the centre comes out clean. Remove and allow to cool on a wire rack. Once cool fill your cake with the chocolate frosting.
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KETO Chocolate frosting: for a 9 inch cake (enough to fill and cover generously ) Whisk 2 blocks (2x 227g ) of unsalted butter and 200g powdered?Erythritol first, until butter becomes foamy then add the ?7-8 tbsp unsweetened cacao powder, the 4 tbsp of?unsweetened almond milk and coffee if using ( Adding coffee to it will bring out the chocolate flavour even more). Whisk until fully combined and creamy.
Fill the cake with half of the frosting and keep the other half of the chocolate frosting to cover and decorate your Keto Chocolate Cake. You can use melted dark chocolate also to decorate the top of your cake.