Instructions
Cake
- Preheat oven to 350 degrees F / 177 degrees C.
- Place 1 box Swerve chocolate cake mix, 6 tablespoons butter and 4 eggs in a bowl. Whisk thoroughly to combine.1 box Swerve chocolate cake mix, 6 tablespoons butter, 4 eggs
- Spray 2 8-inch glass baking pans with cooking oil. Divide batter evenly into the two pans and level the batter with a spoon. Bake 20 to 25 minutes until set.
- Remove cakes from pans and place on a wire rack to cool completely.
Mint cream filling
- Place 2 tablespoons water in a small microwave-safe bowl and sprinkle in the 1 teaspoon gelatin . Stir to combine. Heat for 30 seconds in the microwave. Whisk to dissolve gelatin.2 tablespoons water, 1 teaspoon gelatin
- Cool for 10 minutes. In a large mixing bowl, whip 1 cup heavy cream with a whisk.1 cup heavy cream
- Add ¼ cup Swerve confectioners, ½ tsp mint extract, and gelatin mixture. Beat mixture with a whisk until the cream holds stiff peaks.¼ cup Swerve confectioners, ½ tsp mint extract
- Place one layer of cake on a serving platter and spread with the mint cream filling. Top with the second layer of cake. Transfer to freezer for 30 minutes to firm up.
Chocolate glaze
- In a medium saucepan over medium heat, combine the 3/4 cup heavy cream and 1/3 cup Swerve confectioners. Bring to a simmer and immediately remove from heat.3/4 cup heavy cream, 1/3 cup Swerve confectioners
- Stir in 6 tablespoons chocolate. Once chocolate is melted and fully incorporated, add ½ teaspoon vanilla extract . Whisk until smooth.6 tablespoons chocolate, ½ teaspoon vanilla extract
- Cool for 5 minutes and top the cake evenly with chocolate glaze.
- Garnish with fresh mint. Let the glaze set for 20 minutes before serving.fresh mint
