High Protein Triple Chocolate Birthday Cake

What a cake for the perfect birthday protein treat! This triple-layered high protein cake cake is bound to make anyone’s protein-loving dreams come true. It’s very tasty, easy, and fun! But please do pay attention to the Notes at the bottom of this post because they contain a lot of very important information on substitutions and flavours. Ready to do this? Let’s go:

Ingredients for the Cake

250 grams of beets (cooked and vacuum sealed)
1/4 cup pea protein powder (See Note 1)
1&1/4 cup cocoa powder
1 cup liquid egg whites
1/2 cup ground almonds
50 grams unsweetened dark chocolate (melted!)
1/4 cup  almond milk
2 tbsp coconut flour
1/2 cup coconut sugar (See Note 2)
1 tbsp  vanilla flavour drops

Ingredients for the white chocolate frosting – the middle layer

250 grams mascarpone cheese (see Note 4)
25 gram sugar-free white chocolate
1/8 cup casein protein powder
1 tbsp vanilla essence

Ingredients for the chocolate frosting

250 grams mascarpone cheese (see Note 4)
1/2 cup casein protein powder
1/4 cup cocoa powder

Directions

1. First, make the cake bit of your cake by blending all the cake ingredients together and baking in a medium 9″ silicone cake pan at 160 C (320 F) for about 40 minutes or until, when poked with a knife, your knife comes out clean. Allow the cake to cool COMPLETELY before you slice it in half, horizontally, to frost it (if you don’t, the frosting will melt all weird and you’ll be left with a cake that looks more like a tragedy). You can make the cake the day before too and just let it hang out in the fridge until you’re ready to fill and frost it.

2. Make your middle white chocolate frosting by mixing the white chocolate frosting ingredients together. PLEASE taste it to ensure that it hits all the right spots and adapt its flavour according to what your tastebuds tell you. See Note 5 below for a list of things you can do to your middle layer.

3. Finally, make your chocolate frosting by mixing the chocolate frosting ingredients until you get a smooth batter (use a standing mixer, a handheld mixer, or a food processor for the job).

4. Frost the sides and top of your cake using an icing knife (or a carver, meat cleaver, of chef’s knife if you want to go properly medieval on your cake.

Notes

1. If you don’t have pea protein powder, you can also use vanilla casein or a nice vanilla rice protein powder.

2. If you’d like to substitute the coconut sugar, use granulated stevia or just some agave syrup – or honey.

3. Use the stevia flavour drops to add an extra dimension of sweetness to the cake but you can exclude them if you want – or you can substitute them with any of the sweeteners listed in Note 2 above.

4. You can substitute the low-fat mascarpone for another kind of low-fat cream cheese – like Quark! You can also use low-fat ricotta or cream cheese. Just make sure you taste your mix to ensure it’s sweet enough and delivers in terms of flavour.

5. Here’s a list of things you can do to tweak your middle layer:

– Add maple flavouring, coffee flavouring, or butterscotch flavouring to your mix
– Add toffee instead of vanilla flavour drops
– Use coconut sugar or stevia instead of flavdrops
– Use dark chocolate instead of sugar-free white – this will bring down your kcals and fat grams
– Consider blending in some berries (or using berry jam) into your middle layer to end up with a fruity chocolate cake (cherries would be great!)