This classic American cake will feed a crowd, although my husband and I had no trouble finishing it over a few days.  He liked the denser version once chilled and I liked the slightly fluffier/more cakey version with the Creamy Ganache frosting (can nuke a chilled slice)).  Delicious!  Extremely addictive and the chocolate zooms a person, so that one gets lots done. 

21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
  Grain-Free Bake Mix, OR Keto Bake Mix (use 2 1/2 cups),
  OR almond flour plus 3 tbsp (45 mL) oat fiber
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
1 cup unsalted butter (250 mL)
3/4 cup hot water (175 mL)
1/2 cup unsweetened cocoa (125 mL)
2 tbsp light-tasting olive oil (30 mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
1/4 cup granulated or powdered sweetener (60 mL)
3 eggs
1/4 cup heavy cream (60 mL)
2 tsp vanilla extract
Chocolate Ganache Frosting:  OR this frosting
2 cups sugar-free chocolate chips, OR (500 mL)
  use Lindt 70% bars and sweeten accordingly (12 oz; 340 g) OR
  choczero chocolate chips (new - no sugar alcohols)
1 cup heavy cream (250 mL)
Liquid sweetener, to taste

Preheat the oven to 375°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR alternative, baking soda and salt. 

In nonstick pot, over medium heat, melt butter.  Whisk in hot water, cocoa and olive oil.  Bring to the boil and boil about 30 seconds.  Stir in liquid sweetener and granulated or powdered sweetener, OR xylitol.  Allow to cool and stir into the dry ingredients.

In small bowl, whisk eggs, heavy cream and vanilla extract.  Stir into cake batter until well-combined.  Pour batter onto parchment-lined 15 x 10-inch (38 x 25 cm) jelly roll pan.  Bake 20 minutes or until cake tester comes out clean.  Do not overbake as it will dry the cake out.  Once cake cools, spread frosting over cake.

Chocolate Ganache Frosting:  In double boiler (or bowl fitted over a larger pot containing water), melt chocolate chips, OR alternative with heavy cream.  Stir until smooth and add liquid sweetener, to taste.

Yield:  40 servings
1 serving
124.9 calories
2.1 g protein
11.2 g fat
0.5 g fiber
1.9 g net carbs 

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