Double Decker Chocolate Cake

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:

Author: Teri-Ann Carty

Prep Time: 30

Total Time: 30

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

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