Ding Dong Cake

A keto version of the classic Ding Dong: chocolate cake layers with a fluffy cream filling and a chocolate glaze.

Ingredients

1 package		Swerve Chocolate Cake Mix
3		large eggs
⅓ cup	80 ml	water
⅓ cup	80 ml	oil
1 tbsp	15 ml	vanilla extract
2 tbsp	30 ml	water (cream filling)
1 tsp	5 ml	grassfed gelatin
1 cup	240 ml	heavy whipping cream
1/4 cup	60 ml	Swerve, Confectioners
1/2 tsp	2.5 ml	vanilla extract (cream filling)
¾ cup	180 ml	heavy whipping cream (glaze)
⅓ cup	80 ml	Swerve, Confectioners (glaze)
3 oz	85 g	unsweetened chocolate, chopped
½ tsp	2.5 ml	vanilla extract (glaze)

Cake

Preheat the oven to 350 and grease 2 8 inch baking pans. Line the bottom of the pans with parchment paper and grease the parchment.
Prepare the cake batter according to the directions. Divide evenly among the two pans and spread to the edges. Bake 15 to 20 minutes, until firm to the touch. Remove and let cool completely, then flip out onto a wire rack.

Cream Filling

Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
Place one layer of cake on a serving platter and spread with the cream filling. Transfer to the freezer for 30 minutes to firm up. Top with the second layer of cake.

Chocolate Glaze

In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.

Makes 12 servings.