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Double Decker Chocolate Cake

For my birthday, I created a Double Decker Chocolate Cake with a healthy twist. It’s a delectable, protein-rich cake with both the batter and icing infused with Botanica Chocolate protein powder. Perfect for a celebratory, guilt-free treat!

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It’s my birthday and I’ve baked myself the cake of my dreams! This Double Decker Chocolate Cake is more than your ordinary chocolate cake because I’ve given it the ideal healthy twist and doesn’t skimp on taste or indulgence. This cake is all about celebrating with a little extra protein! I wanted to make myself something that supported my body, celebrated my body and made me do a little happy dance in my body!! 

 

What you will need for this Double Decker Chocolate Cake

  • Gluten-Free and Almond Flour: These provide a perfect base for the cake, ensuring it’s gluten-free while adding a subtle nutty flavour and a tender crumb.
  • Botanica Chocolate Protein Powder: A key ingredient in both the cake and icing, adding not just protein but also a rich chocolate flavour.
  • Cacao Powder & Dark Chocolate: These deepen the chocolatey essence, making the cake irresistibly rich.
  • Instant Coffee Powder: Enhances the chocolate flavour, giving the cake a more complex profile.
  • baking soda
  • olive oil
  • sugar
  • eggs
  • vanilla
  • soy milk
  • dark chocolate
  • icing sugar

With these ingredients, we’re elevating a classic chocolate cake into something that’s not just a treat for the palate but also kinder to the body.

The addition of protein powder helps balance blood sugar levels, making this cake a more nutritious option for a celebratory dessert. I absolutely love a dessert that doesn’t taste healthy but you know it is! Adding protein to a cake is just the cherry on top because really most cakes lack protein altogether!

Crafting the Cake

The process of making this cake is a delightful journey. The fusion of hot coffee with dark chocolate creates a luscious base, while the blend of gluten-free flours and protein powder forms a nutritious yet delicious structure. Not to mention the coffee just smells so dang good when you’re baking! The icing, whipped to perfection, is a creamy topping that’s just as protein-rich.

You don’t have to be celebrating a birthday to enjoy this cake but if you are, it makes it that much sweeter! I am also sure this recipe would do wonderfully in cupcakes – I haven’t tried it because I’m a cake gal but if you do let me know! This Double Decker Chocolate Cake is my birthday gift to myself and to all of you. It’s proof that you can have your cake, eat it, and still keep it healthy. Let’s get baking and enjoy a slice (or two) of this delightful, protein-packed treat!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Double Decker Chocolate Cake

Its my birthday and i couldn't think of a better way to celebrate it then this insanely delicious HEALTHIER version of chocolate cake. This wonderful cake is packed with protein. Not only does the cake have protein but so does the icing. Have I lost you? Stay with me because we all deserve cake on our birthday and IF we can make it slightly more healthy, why wouldn't we?
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Servings: 10
Author: Teri-Ann Carty
Prep Time: 30 minutes
Total Time: 30 minutes

Equipment

  • springform pans, oven, stand mixer

Ingredients

  • 1¾ cups gluten free flour blend
  • 1 cup almond flour
  • ½ cup Botanica Chocolate protein powder link in notes
  • ⅓ cup cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp instant coffee powder
  • ½ cup olive oil
  • 1 cup sugar
  • 2 eggs room temperature
  • ½ tbsp vanilla
  • ¾ cup soy milk room temperature
  • 1 cup hot coffee 1 tsp instant coffee + 1 cup boiled water
  • 90 grams dark chocolate chopped melted

Icing Ingredients

  • 1½ sticks butter
  • 1 scoop Botanica chocolate protein powder link in notes
  • ½ cup cacao powder
  • 3 cups icing sugar
  • 1 tsp vanilla
  • pinch of salt
  • ¼-⅓ cup soy milk
US Customary - Metric

Instructions

  • Preheat oven to 350. Line 2 8” or 9” round springform pans with parchment and grease the sides.
  • Add chopped chocolate to a bowl. Pour the hot coffee over the chocolate. Leave it for 1 minute and then gently stir until the coffee and chocolate are combined. Whisk in cacao powder until thoroughly combined.
  • Add olive oil and sugar into bowl of a stand mixer. Beat until sugar and oil are combined. Add in eggs one at a time, then vanilla and beat again until light and fluffy. Add melted chocolate and coffee mixture into the wet and beat again.
  • In a separate bowl whisk together flour, protein powder, baking powder, baking soda and salt, then sift into a large bowl.
  • Add dry to wet and beat until smooth. Use a spatula to get to the bottom of the mixer. Pour evenly into prepared pans. Tap pans firmly on the counter to release any air bubbles.
  • Place in the oven and bake for 30-35 minutes or until a toothpick comes out clean with a few crumbs attached.
  • Once fully baked place on a wire rack for 10 minutes before gently removing springform pans. Place top down on the wire rack. It will help with any doming effect.
  • To make the frosting place room temperature butter in stand mixer and beat until light, pale and fluffy. Add in icing sugar, protein powder, cacao powder and beat slowly. Increase speed and add vanilla and salt. Slowly add in milk until you reach your desired consistency.
  • Once your cakes have cooled completely, place your base cake onto a cake stand. Ice the middle to your desired thickness and place second cake on top. Ice the entire cake to your desire and if you have leftover frosting you can freeze it for a later date.
  • Allow your cake to rest as is until ready to eat. IF you are eating the cake the next day, place in the fridge. Make sure you bring your cake out a minimum of 2 hours to come to room temperature before serving.

Notes

This cake will stay moist on the counter for a few days if it lasts that long!
You can use a different flavour of Botanica Protein but the Chocolate is the way to go for this indulgent chocolate cake! 
Here is the protein I used

Nutrition

Serving: 1serving | Calories: 747kcal | Carbohydrates: 125g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 782mg | Potassium: 1074mg | Fiber: 8g | Sugar: 84g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

7 Responses

  1. happy birthday teri!
    thanks for sharing this recipe. making it today and need further directions: am i combining the melted choc and egg mixture right away or waiting for the choc to cool off?
    and whats the best sub for the protein powder? i have unflavored organic protein but not sure about the texture.

    thanks in advance- cheers!

    Reply

  2. Thanks Teri! This recipe looks delish!!

    For this ingredient, do you mean to say it’s 1 cup or coffee OR the instant w/water?

    1 cup hot coffee 1 tsp instant coffee + 1 cup boiled water

    Thanks!

    Reply

    1. Hey Lauren, you can use 1 cup hot coffee either freshly brewed OR 1 tsp instant+1 cup hot water. It’s 1 cup of coffee either way. I hope that is clear! Enjoy 🙂

      Reply

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