High Protein Chocolate Cake

10
40 minutes

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 3 eggs
✔️ 40g Botanika Blends Cacao Hazelnut Plant Protein
✔️ 20g self-raising flour
✔️ 50g 100% dark chocolate
✔️ Splash of milk
✔️ Erythritol, to taste

PLANT PROTEIN - CACAO HAZELNUT

$49.95+

SAMPLE PLANT PROTEIN - CACAO HAZELNUT

$4.95

Soft, fudgy and intensely chocolatey. This one is for the chocolate lovers, BBs. 🤎🍫

This High Protein Chocolate Cake is made with our Cacao Hazelnut Plant Protein, dark chocolate and a handful of simple ingredients for a rich cake with a seriously fudgy centre.

The secret? Saving some of the batter to add halfway through baking for that extra soft, chocolatey middle.

Why You’ll Love This One

Made with Cacao Hazelnut Plant Protein
Soft and fudgy centre
Rich cacao hazelnut flavour
Made with just a handful of ingredients
Perfect for serious chocolate cravings
Delicious served slightly warm

Our Cacao Hazelnut Plant Protein adds extra plant protein while bringing rich cacao and hazelnut flavour straight into the cake. Pair it with dark chocolate and you’ve got one very chocolatey little BB situation. 🤎

Method

1️⃣ Prep Your Eggs

Preheat your oven to 180°C and line a cake tin with baking paper.

Separate the egg whites from the yolks, placing them into two separate bowls.

Whip the egg whites until light and fluffy, then set aside.

2️⃣ Mix the Egg Yolks

Add erythritol to the egg yolks according to your preferred sweetness.

Whisk together until well combined.

3️⃣ Add the Chocolate 🍫

Melt the dark chocolate with a splash of milk until smooth.

Pour the melted chocolate into the egg yolk mixture and stir until combined.

4️⃣ Add the Dry Ingredients

Add the self-raising flour and Cacao Hazelnut Plant Protein.

Mix until you have a smooth, chocolatey batter.

5️⃣ Fold in the Egg Whites

Gently fold the whipped egg whites through the chocolate mixture.

Take your time with this step and avoid overmixing so you keep as much air in the batter as possible.

6️⃣ Start Baking

Pour approximately ¾ of the cake batter into your lined cake tin, reserving the remaining quarter for later.

Bake at 180°C for 20 minutes.

7️⃣ Make It Extra Fudgy

Remove the cake from the oven and pour the remaining batter over the top.

Return it to the oven and bake for another 10 minutes.

8️⃣ Cool & Slice

Allow the cake to cool slightly before slicing.

Then dig into that soft, fudgy centre while it’s still a little warm. 🤎

When to Have It

This one is for those days when only chocolate cake will do.

Make it for an afternoon sweet treat, serve it for dessert or enjoy a slice slightly warm when the chocolate cravings hit.

Frequently Asked Questions

We haven't tested an egg-free version of this one, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) is worth trying if you'd like to experiment.
Absolutely. Any chocolate you love works for the glaze, dark, milk, or white.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
Yes! It’s rich in antioxidants, magnesium, iron, and flavonoids — all beneficial for mood, energy, and digestive health.
You can experiment with another flavour, but Choc Peanut Butter Plant Protein brings the chocolatey, nutty flavour that makes these bites what they are. Peanut butter lovers, this one's got your name all over it. 🥜

We haven't tested an egg-free version of this one, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) is worth trying if you'd like to experiment.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
You can experiment with another flavour, but Choc Peanut Butter Plant Protein brings the chocolatey, nutty flavour that makes these bites what they are. Peanut butter lovers, this one's got your name all over it. 🥜

Absolutely. Any chocolate you love works for the glaze, dark, milk, or white.
Yes! It’s rich in antioxidants, magnesium, iron, and flavonoids — all beneficial for mood, energy, and digestive health.

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