This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly.
I know a lot of people took up new hobbies or learned a new craft last year during lockdown. I’m a little slow on the uptake. A few weeks ago an amazing knitter friend offered to teach a small group of us to knit. More for the camaraderie than anything, I agreed.
My first project, a rather chunky small blanket made with thick yarn and immense needles, isn’t going as well as I could hope but I am determined to persevere and finish it. If only to say that I didn’t give up. I am enjoying the company of friends much more!
Yesterday, my small group – we like to call ourselves Well-Knit because aside from the actually knitting together now, we’ve been friends for almost 50 years! – came over for dinner. I made a pot of Four-Alarm Texas chili and a big spinach salad. This delicious cake was the perfect dessert for all of our varied diets and dietary needs, not to mention being holiday appropriate for October.
Chocolate Spider Web Bundt Cake
Aside from the eggs, the only leavening in this cake is the baking soda so it’s essential that you use unsweetened natural cocoa powder and not Dutch processed. The reaction between the acid in the natural cocoa (and the sour cream) and the baking soda is what gives this cake lift.
Ingredients
For the cake:
melted unsalted butter for pan
4 large eggs
2/3 cup, packed, or 133g brown Swerve or brown sugar
2 teaspoons vanilla extract
1/2 cup or 120ml sour cream
2 cup or 226g almond flour
2/3 cup or 66g unsweetened cocoa powder (not Dutch processed), plus extra for pan
1/2 teaspoon fine sea salt
1 teaspoon baking soda
For the icing spider web:
2 tablespoons pasteurized egg whites (1 large egg white)
1 teaspoon lemon juice
1 1/3 cups 166g powdered Swerve or powdered sugar
For decoration: one plastic spider
Method
Preheat oven to 350°F or 163°C. Liberally butter a six-cup Bundt pan and sprinkle it thoroughly with cocoa powder.
In a large mixing bowl, whisk together the eggs, brown Swerve and vanilla extract. (This was my first time using Swerve and I was amazed by how much it looked exactly like brown sugar. But zero-calorie and low-glycemic. What sorcery is this?)
In another bowl. Sift together the cocoa powder, baking soda and salt. I live in a humid climate and despite keeping the cocoa powder and baking soda in airtight containers, they still get lumpy. If your cocoa and baking soda are free-flowing and lump free, you can skip the sifting step and put them right in the bowl.
Whisk the sour cream, almond flour and cocoa powder mix into the egg/Swerve mixture.
Spoon the thick batter into your prepared pan.
Bake until center is set, and a toothpick inserted in it comes out clean, 40-45 minutes.
Cool the cake for about 10 minutes, then turn it out on to a wire rack until it cools completely.
To make the icing for the spider web, mix all the ingredients together in a small bowl. Stir well until it’s completely smooth. If it seems too runny to apply with a piping bag, add another tablespoon or two of powdered Swerve or sugar.
Using a piping bag with a #3 tip, make lines down the Bundt cake from the bottom up and down the inside.
Starting at the top, pipe curves between the lines to complete the spider web.
Use a spoon or spatula to fill the bottom of the spider with icing and press it gently to the cake to adhere. Royal icing hardens when it dries and will hold the spider in place nicely.
It’s Bundt Baker time and since it’s October and All Hallow’s Eve is nigh, we are sharing Halloween cakes! Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm!
- Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
- Making Miracles: Chocolate Orange Swirled Bundt Cake
- Food Lust People Love: Chocolate Spider Web Bundt Cake
- Palatable Pastime: Dirt and Worms Bundt Cake
- A Day in the Life on the Farm: Mini Pumpkin Bundts
- Sneha’s Recipe: Monster Bundt Cake
- Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts
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