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It is nobody’s birthday in my house. Nobody. Not even close. We’re all late Fall and Winter babies in this household. My three kiddos are October, November and December, my husband is right after Christmas and I am in early March. It’s pretty nutty, quite honestly. From mid-Fall to New Year’s we are run ragged with birthday and holidays and each year it seems to get more stressful. My husband and I aren’t even remotely over-indulgent with our kids and we don’t do big birthday celebrations for them. But even the minor family celebrations we do hold take enough effort and time that we find ourselves girding our loins at the approach of October. Oh, and have I mentioned that our anniversary is in October as well? Um, yeah, that gets more and more overlooked each year as we just try to survive.
So what on earth possessed me to make what is, for all intents and purposes, a huge chocolate birthday cake in June? I haven’t the foggiest, the idea just took hold of me and wouldn’t let go. It worried at me like a dog with a bone, I just couldn’t stop thinking about it. And it wasn’t just any old birthday cake I wanted to make. I knew this one had to have lots of layers and a rich sour cream frosting. It had to be tall, it had to be impressive, and most importantly, it had to taste wicked good. It had to be a birthday cake that you would never know was low carb and gluten free.
So why sour cream frosting? I don’t know. Once again, it was just an idea that got a hold of me. My sister-in-law had made a sour cream frosting for my nephew’s birthday cake and I am not sure I’d ever had any until that time. And then I happened to see a recipe for chocolate sour cream frosting on the inside of a package of unsweetened chocolate, and I thought how perfect that might be for a low carb frosting. I could see the cake in my mind’s eye, 3 or 4 layers with rich frosting in between and swirled richly on top. And some brightly coloured sprinkles to finish it off. Just a few, since I don’t think they make sugar-free sprinkles yet!
The Results: Honestly, this cake was phenomenal. Except for the fact that I can’t seem to get almond flour chocolate cake to look as chocolatey as cake made with wheat flour (it has a muddy brown appearance, rather than a rich chocolate brown), you would never know the difference. I made the frosting with powdered Swerve, and it was rich and had a wonderful tang from the sour cream. I was a touch worried at first because the frosting seemed too goopy and like it would just slide right down the sides of the cake. But it didn’t at all, and I was able to frost the cake perfectly. And I gave it an hour to chill in the fridge and it set nicely. It was a really big cake and very rich, so even though I’ve called it 16 servings here, you can easily get 18 or 20 out of it.
This is definitely a cake worthy of a birthday celebration!