High protein chocolate cake
Whey protein powder is the best thing for this, as it really really helps with the texture - if using whey protein you want the cake texture to be quite runny, as it absorbs a lot of liquid. If using vegan protein, you want less liquid, as it’s more likely to be quite dense.
Recipe
THE CAKE
2 tbsp cocoa powder
3 tbsp sugar
Splash hot water
1 tbsp smooth nut butter
1 tbsp plain greek yogurt
200ml ish milk
30g whey protein powder
4 heaped tbsp self raising wholemeal flour
1/2 tsp baking powder
1 tbsp honey, or sweetener to taste
1/4 cup chocolate chips
THE CHOCOLATE ICING
1 heaped tbsp cocoa/ cacao powder
Hot water to thin slightly
1 tbsp honey/ sweetener to taste
4 tbsp greek yogurt
Icing sugar (to top)
Method
Preheat your oven to 170°C
Add the cocoa powder and sugar to a mixing bowl, followed by a splash or 2 of hot water.
Mix until you have a paste, then add more water to make it runny.
Add your smooth nut butter, then mix well, adding the greek yogurt and a splash of milk too.
Mix through your whey protein, then add your flour as well as a splash of milk. Stir until you have a cake batter.
You want this batter to be pretty runny - sort of the consistency between a batter and a milkshake, as the whey protein will absorb a lot of liquid when the cake bakes.
Add more liquid if needed, then stir through your chocolate chips, and pour into your cake mould(s).
Bake for 10 mins, then check up on them, and bake for another 5-10.
Leave to cool for 15-20 mins, and mix your icing together in the mean time.
Slice your large cake in half horizontally, so you have 2 cakes, or slice the top off one of your cakes if you made 2 smaller ones.
Cover it with your ‘icing’, then place the top cake ontop.
Refrigerate for 5-10 mins, then dust with icing sugar and serve.
