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Double Layer Mocha Cake

Double Layer Mocha Cake

Posted by Nicole Frain on Jan 17, 2020


Ingredients

For the base:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Chocolate
  • 1 tablespoon Bulk Nutrients’ Sweetvia
  • 1 cup flour
  • 1/2 cup almond meal
  • 2 tablespoons cocoa powder
  • 1 tablespoon instant coffee
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 1/2 cup low fat cream cheese
  • 1/2 cup water or milk
  • 3 tablespoons coconut oil - melted
  • 1 teaspoon vanilla 
  • 40g coconut sugar 

For the topping:

  • 1 teaspoon Bulk Nutrients’ Sweetvia
  • 2 tablespoons coconut sugar
  • 2 tablespoons flour
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons coconut oil
  • 3 tablespoons boiling water

Directions

  1. Preheat oven to 180 degrees celsius.
  2. To make the base: Place all base ingredient in bowl and whisk to combine.
  3. Pour into a lined cake tin. 
  4. To make the base: Combine all ingredients to form a runny mix and pour over the base. 
  5. Bake for 30-40 minutes or until a skewer comes out clean.
  6. Allow to cool slightly before removing from the cake tin and placing on a cooling rack.
  7. Serve with grated chocolate, raspberries or your choice of ice cream.

Nutritional Information

Per serve (106g) / Per 100g

Energy (kJ): 1520/1440 | Protein (g): 12/11.3 | Fat (g): 25.3/23.9 | Saturated Fat (g): 15.6/14.7 | Carbohydrates (g): 21.1/19.9 | Sugar (g): 3.7/3.5 | Sodium (mg): 89/84

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