High-Protein Magic Chocolate Cake is an indulgent & moist chocolate cake. It contains whole wheat pastry flour, vanilla essence, granulated sugar, baking powder, all-purpose flour, cocoa powder, salt, egg, canola oil, chocolate chips, brewed coffee, brown sugar, & toasted walnuts. We would easily prepare this cake in one hour, good for preparing on a busy day. This chocolate cake is perfect to prepare for special occasions and as a dessert at some family gathering. Serve this High-Protein Magic Chocolate Cake with fruits, whipped cream, and vanilla yogurt. This chocolate cake stores properly, making it perfect to prepare for meal prep.
STATS:
- Calories: 295 kcal
- Duration for prep: Fifteen minutes
- Duration for cook: Forty minutes
- Overall Duration: Fifty-five minutes
- Serving Size: 1 piece
- Cuisine: American
- Course: Dessert
- Diet: High-Protein
- Servings: 9
EQUIPMENT:
- Baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Fine mesh sieve
- Coffee maker
INGREDIENTS:
- ¼ cup chopped toasted walnuts or pecans
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ cup all-purpose flour
- Two tbsp. canola oil or avocado oil
- 1 large egg
- 1â…“ cups hot brewed coffee
- Half cup low-fat milk
- ¼ cup cocoa powder (unsweetened)
- â…“ cup granulated sugar
- ¾ cup semisweet chocolate chips
- Two teaspoon vanilla essence
- â…” cup packed light brown sugar
- ½ cup whole-wheat pastry flour
INGREDIENT NOTES:
WHOLE-WHEAT PASTRY FLOUR:
- Add the whole-wheat pastry flour to make this chocolate cake. It will provide the protein, fiber, and other nutrients that make this cake healthy & soft. We would also utilize the regular whole-wheat flour instead, but it might cause the cake to get dense.
ALL-PURPOSE FLOUR:
- It is added to provide the structure and light crumbs. You would also utilize the white whole wheat flour instead to provide the extra nutrients in the cake.
COCOA POWDER:
- Include the cocoa powder to provide the indulgent chocolate flavor in the cake. It should be unsweetened to provide the strong flavor and utilize the Dutch-process cocoa to provide the dark chocolate flavor.
SUGAR:
- Add the sugar granules to sweeten the batter, and we would also utilize the light brown sugar to make the real fudgy sauce in the cake during the baking process.
LOW-FAT MILK:
- Add the low-fat milk to provide the moisture and protein without the addition of extra milk. We would also utilize high-protein or skim milk instead for this purpose.
EGG:
- Add the eggs to bind the batter, and they also provide protein and help form the fluffy texture.
OIL:
- Add the oil like avocado or olive oil to prepare the cake moist. It is best to use the liquefied butter instead if required.
VANILLA EXTRACT:
- Add the vanilla essence to balance the rich taste of cocoa powder, and it also enriches the taste of the cake.
INSTRUCTIONS:
- We heat the oven to 350°F and apply the oil lightly on the baking tray.
- Add the whole-wheat pastry flour, sugar, cocoa powder, salt, all-purpose flour, and baking powder to it and whisk to combine them.
- Then include the milk, vanilla essence, oil, and eggs in it and whisk them to form the smooth batter.
- Now fold in the chocolate chips and add the batter to the tray.
- Now sprinkle the brown sugar equally on the batter and top it with toasted walnuts.
- Then pour the hot coffee on the surface with care and don’t mix.
- Bake the cake for thirty-eight to forty-two minutes till the corners get set, and the center remains lightly soft.
- Let the cake cool for ten to fifteen minutes, then serve so the chocolate sauce will thicken lightly.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Fresh Strawberries
- Raspberries
- Blueberries
- Blackberries
- Sliced Bananas
- Cherries
- Orange Segments
HIGH-PROTEIN DAIRY:
- Plain Greek Yogurt
- Vanilla Greek Yogurt
- Skyr
- Cottage cheese
- Ricotta cheese
ICE CREAM & FROZEN TREATS:
- Vanilla Frozen Yogurt
- Chocolate Frozen Yogurt
- Vanilla Ice Cream
- Chocolate Ice Cream
- Coffee Ice Cream
WHIPPED TOPPINGS:
- Light Whipped Cream
- Chocolate Whipped Cream
- Coconut Whipped Cream
NUTS & CRUNCH:
- Toasted Walnuts
- Toasted Pecans
- Sliced Almonds
- Chopped Pistachios
- Hazelnuts
SAUCES & DRIZZLES:
- Dark Chocolate Sauce
- Raspberry Sauce
- Strawberry Sauce
- Salted Caramel Sauce
- Peanut Butter Drizzle
- Almond Butter Drizzle
FRESH GARNISHES:
- Fresh Mint Leaves
- Cocoa Powder
- Dark Chocolate Shavings
- Chocolate Curls
- Powdered Sugar
BREAKFAST PAIRINGS:
- Scrambled Eggs
- Turkey Sausage
- Greek Yogurt Parfait
- Protein Smoothie
- Cottage Cheese Bowl
BEVERAGES:
- Hot Coffee
- Espresso
- Cappuccino
- Latte
- Hot Chocolate
- Cold Milk
- Almond Milk
- Oat Milk
- Chai Tea
- Black Tea
TIPS:
- Sift the dry items properly to remove the lumps.
- Toast the nuts properly to add a deep taste to the cake.
- Include one scoop of Greek yogurt to add extra protein to the cake.
- Add the dark chocolate chips to decrease the sweet taste.
STORAGE INFORMATION:
FRIDGE:
- Add the cake slices to a tight vessel and store for four days.
FREEZER:
- Prepare the portions and add them to a tight box and freeze for 2 months.
FAQs:
Does this cake have a coffee taste?
- No, coffee will just enrich the flavor of chocolate.
Why do we call this a Magic Cake?
- We call it a magic cake because the hot coffee and brown sugar will combine to form the chocolate sauce under the cake.
Will I prepare this cake without adding nuts?
- Yes, we can easily prepare this cake without adding nuts.
Could I include the dark chocolate chips?
- Yes, we could easily utilize the dark chocolate chips to prepare this cake. It will provide an indulgent & less sweet taste.
Will I add the vegan milk?
- Yes, we can add soy milk or pea milk to make this cake.
NUTRITIONAL INFORMATION:
Calories: 295 kcal
Net Carbs: 31 g
Serving Size: 1 piece
Total Carbs: 35 g
Protein: 7 g
Fiber: 4 g
Fat: 15 g
Calcium: 0.12 g
Servings: 9
Iron: 0.002 g
Vitamin A: 0.00008 g
Sodium: 0.22 g
Potassium: 0.24 g
