Description
A multi-layer, moist, protein-packed chocolate cake topped with a creamy peanut butter protein frosting and bourbon salted caramel chocolate drizzle!
Ingredients
Chocolate Cake Layer
1 1/4 cups (150g) all-purpose flour
2 scoops (76g) chocolate protein powder (See notes)*
1 1/4 cup (250g) Swerve Granular sweetener**
3/4 cup (80g) cocoa powder
1 1/2 tsp. (7g) baking powder
1 1/2 tsp. (7g) baking soda
1 tsp. (5g) salt
2/3 cup (155g) light butter, melted
1 cup plain, nonfat Greek yogurt (or applesauce, mashed banana, pumpkin puree)
a few tbsp. almond milk (see notes)***
2 whole eggs
1 tsp. vanilla extract
1/2 package vanilla sugar wafers (optional, but delicious)
Peanut Butter Protein Frosting
1 cup plain, nonfat Greek yogurt
1 scoop (35g) peanut butter cookie protein powder
1/2 cup (64g) peanut flour
1/2 cup (128g) protein peanut butter, creamy
1/4 cup (50g) Swerve confectioner’s sweetener
Chocolate Bourbon Caramel Sauce
3 tbsp. dark chocolate chips
Instructions
- Preheat oven to 350F.
- Stir together all dry cake ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. Add wet ingredients to dry. Gently stir together until a smooth batter forms. Be careful not to over-mix.
- Line an 8×8 glass baking dish with parchment paper. Place sugar wafers in the bottom of the pan so that they evenly cover the whole pan. Some may need to be broken in half to fit. Pour batter into dish over top of wafers. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cake completely cool.
- For the peanut butter frosting, add all ingredients to a large bowl. If your peanut butter is not very runny, it may help to warm it in the microwave slightly before mixing with the rest of the ingredients. Mix all ingredients until a smooth frosting is formed.
- Spread frosting over cooled cake. Sprinkle with cookie crumbs, optional but delicious!
- Add chocolate chips and bourbon caramels to a small microwave safe bowl. Heat for 30 seconds, stir, and then for 15 second intervals until melted. Make sure to stir after each interval.
- Drizzle chocolate caramel sauce over top of cake. Cut into 12 slices and enjoy!
Notes
*It is best to use a protein blend like this one. Pure whey protein will dry out and the cake will not be as moist. You could do 50g of whey, and another 50g of casein as well.
**Swerve is a sugar free sweetener that measures and bakes like regular sugar.
***Depending on the specific protein powder, you may not need any milk at all. Protein powders absorb liquid differently. If the batter seems too thick, add a couple tbsp. of milk. If it is too runny, add a couple extra tbsp. of flour or cocoa powder.
- Category: cake
- Method: baking
Nutrition
- Serving Size: 1 slice (w/o chocolate drizzle)
- Calories: 300
- Sugar: 8
- Fat: 14
- Carbohydrates: 27
- Fiber: 7
- Protein: 18
Keywords: chocolate peanut butter protein cake