Mocha Double Chocolate Cake

Coffee obsessed?  I see you my friend.  This recipe was made for you!  Now that Cocoa Bar Cafe Mocha is just starting to make the rounds, you know we had to kick things off with a bang, right?  Macro minded as always, Mocha Double Chocolate Cake has everything you could ask for.  A fudgy, decadent, coffee infused chocolate cake, that’s low in sugar, high in fiber and a portion your heart will swoon over.  Volume galore, this cake could easily stand alone as a healthy breakfast alternative, lunch is you’re feeling extra rebellious or dessert.  You do you.  That’s what we like and encourage around here:)

As always, this recipe is super easy to whip up (quite literally), combining all your ingredients in your blender, then simply baking and serving.  You can choose to top your cake with the chocolate pudding topping or not (we love options don’t we) and macros for both are included below and in MFP.  

Here’s to you, your health, and all things deliciously nutritious.  As always…

XX,

Monique

 

Ingredients:

• 250 grams black beans or northern beans drained and rinsed very well.
• 150 grams egg whites 
• 3 grams sea salt
• 4 grams powdered stevia
• 10 grams cocoa powder
• 40 grams Cafe Mocha spread
• 50 grams Active Stacks Chocolate Protein powder (use COCOABAR for 10% off) or protein powder of choice
• 2 tsp baking powder
• 60 ml unsweetened almond milk 
• 2 tsp vanilla extract
• 5 grams psyllium husk
• 14 grams coconut flour
• 60 grams of erythritol (*optional-or, if preferred use extra stevia or sweetener of choice)

Topping

• 1 package chocolate Simply Delish Naturals sugar free pudding  
• 300 ml unsweetened cashew or almond milk
• 7 grams Cafe Mocha
• 1 tsp instant coffee *optional but gives the cake an extra coffee kick

 

To make:

Add your ingredients in your high speed blender or food processor.  Pour into a parchment paper lined or greased 8×8 baking dish.  Bake for 34-35 minutes at 350. Let cool completely (best the next day in fact once all those flavors really come together.) Once cool, prepare your chocolate ‘frosting’ by combining all your topping ingredients except your Cafe Mocha spread (I blend in my small high speed blender for an extra smooth consistently).  Once combined well, spread evenly over the top of your cake.  Now drizzle 7 grams of your Cafe Mocha spread on top of your cake and swirl through.  Slice into 4 even pieces, savor and enjoy.