Hazelnut Crunch Layer Cake (Low Carb and Gluten Free)
INGREDIENTS
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Cake:
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1/2 cup butter
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1/3 cup cocoa powder
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2/3 cup coconut flour
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1/4 cup granulated erythritol
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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8 eggs
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1 tsp vanilla or hazelnut extract
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1/2 tsp liquid stevia extract
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3/4 cup almond milk
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Hazelnut Cream:
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1/2 cup hazelnuts, toasted and husked
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2 tbsp vegetable or nut oil
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2 tbsp cocoa powder
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1 tbsp erythritol, preferably powdered
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1/4 tsp vanilla
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1/4 cup whipping cream
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Chocolate Ganache:
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5 oz high % cacao chocolate (I use Lindt 85%)
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4 tbsp butter
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1/4 cup toasted, husked hazelnuts, coarsely chopped
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