This is an indulgent protein chocolate cake which tastes just like everyone’s favourite full fat
version except it’s packed full of goodness. Packed extremely high in protein, antioxidants,
fibre, fatty acids, vitamins and minerals. It can satisfy the biggest sugar cravings, in a guilt-free
anti-catabolic way. The high protein content provides muscle repairing properties whilst not forgetting
the anti-ageing benefits from all the antioxidants it contains, so tuck in!
A little tip… My husband Scott Alexander likes to have a slice of this to fuel his high intensity
full body workouts, so he maximises his EPOC spike, he will have a couple of slices 45
minutes before his training session, taking advantage of the slow release energy from dark
chocanti-catabolic effects of high protein consumption.
Preparation time: 20 minutes
Total cooking time: 20 minutes
Total time: 1 hour 15 minutes (including cooling time)
1 serving = 1/10 of a slice
Macros per slice 1/10
Macros per slice
|Of which sugars||8.9g|
150g sweet potato, peeled and finely sliced
30g coconut oil
40g coconut palm sugar
100g self-raising flour
1 (30g) scoop Bio-synergy ‘Whey Better’ protein (I used the chocolate flavour)
2 tablespoon lucuma fruit powder
1 teaspoon bicarbonate of soda
100ml unsweetened almond milk
3 egg whites or 6 tablespoon liquid egg white
Chocolate cake filling
340g Silken tofu (firm)
40g powdered peanut butter
4 (120g) Scoops Bio-Synergy’s, Whey Better protein (I used the vanilla flavour)
Chocolate cake topping
100g of organic dark chocolate, melted
How to make me
~ Pre-heat the oven to 180C/350F/Gas 4
~ Place the sweet potato in a microwave proof bowl and pour enough boiling water over the sweet potato to just cover it. Place in the microwave and cook for 3-4 minutes, until soft.
~ Whilst the sweet potato cooks, combine the coconut oil, coconut sugar and cocoa in a large mixing bowl. Once the sweet potato is cooked, drain and add to the large mixing bowl, with a handheld food processor, blitz all the ingredients together to form a smooth lump free mixture.
~ Now mix in the self-raising flour, once mixed add the Whey better protein, lucuma powder and bicarbonate of soda, along with the almond milk and egg whites. Whisk all the ingredients together for 1-2 minutes until a lump free mixture has formed.
~ Now divide the mixture equally between the two cake tins (I used 8 inch x 1 inch) and place in the oven on the middle shelf to cook for 15- 18 minutes, check after 12 minutes to see if the cake is cooked. You can do this by pressing it gently if it’s cooked it should be springy to touch.
~ Once cooked, remove from the oven and leave the cake for 5 minutes to stand, before transferring the cake from the tin to a wire cooling rack.
Chocolate cake filling
~ Once the cakes are cooled, (30-35 minutes) begin to make the chocolate topping.
~ In a large mixing bowl place the tofu, cocoa, powdered peanut butter and Whey Better protein. Mix all the ingredients together as best as you can, then blitz together with a hand held food processor until a thick and lump free mixture has formed.
~ Now on a plate, spoon a large serving of the mixture over one-half of the chocolate cake to create the thick and creamy middle. Place the other half of the cake on top, and sandwich the two cakes together. Now spread the remaining mixture all over the top and sides of the cake and place in the fridge for 10 minutes to set.
Chocolate covering (final step)
~ Whilst the cake stands in the fridge for 10 minutes, begin to melt the dark chocolate. In a large microwave proof bowl, break up all the dark chocolate pieces, and place in the microwave to cook for 1 minute. (don’t overcook as chocolate burns easily) After a minute, remove the chocolate and stir, if it needs a little longer pop back into the microwave for 30 seconds. Once the chocolate has all nearly melted, remove the bowl from the microwave and continue to stir the chocolate outside to allow it to fully melt within the heat of the bowl.
~ Only fully melted to a glossy and runny texture, begin to spoon the chocolate on top of the cake and spread all over the top and down the sides. (Some of the creamy layers may mix with the chocolate when you come to spread it around, but the end result really is delightful.)
~ Once the cake is covered in chocolate place back in the fridge for around 10 minutes to set. Once set the cake is ready to be served. This cake will last up to a week in the fridge if stored correctly in an airtight storage container.
Stay tuned to our health and fitness blog for more awesome, healthy protein-fuelled recipe’s from Natalie soon. Don’t forget to follow Natalie on Twitter and subscribe to her YouTube channel. #MakeItHappen