Friday, 1 August 2014

Chocolate 'Peanut Butter Cup' Protein Cake



I think I have mentioned before that family is very important to me. And I show my love for others through food. It's what I do! Shortly after my grandmas birthday was my little brother's birthday. Well little to ME. The brosef. The bromigo. The brodacini alfredo. THE LIL BRO!

Out of all my siblings, the oldest of my younger brothers is the most like myself. We share a painfully dry and sarcastic sense of humour leading to very long, strange and funny (to us) conversations at the kitchen table long after everyone else has left or just randomly for no reason. He is part of a VERY cool band (check them out) and is overall one of the kindest most gentle souls I know.








SO I had to make him a peanut butter and chocolate treat -- there was no option. His favourite treat would become personified in a healthier giant baked good....I was determined. I already made the my grandmaa cupcakes which were AMAZING (post coming soon!)...but also not so healthy so I wanted to make something a littttleee bit lighter. It took all night but...I DID IT!








Out of all my protein cakes -- this one has taken the most thought and dedication. And oh sweet Lord does it show in the taste. The moistest protein cake I have ever ever EVER made. And that healthy peanut butter frosting? WOW. It needs to stop because I can't handle it.








It's the most beautiful protein cake, too. With beautiful dripping (healthified) ganache and little puffs of whipped cream. GORGEOUS.








Really gorgeous. The entire family LOVED LOVED LOVED this cake. It's so soft and velvety I could cry. I really could. The flavours all blend together so well. It's so heavenly.


Really health conscious? Leave off the candies. But your little brother only turns 21 once so -- there was no way I was not including some ACTUAL peanut butter cups on top. Girls gotta do what she gotta do.

The recipe you say? But, of course!





Chocolate 'Peanut Butter Cup' Protein Cake

Yields 2 9-inch round cakes
Gluten Free, Refined Sugar Free, High Protein, Vegan Option

Ingredients:

  • 1 1/4 cups gluten free all-purpose flour
  • 1 cup chocolate protein powder (SunWarrior works well)
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt 
  • 1/3 cup dark chocolate, melted 
  • 1 cup greek yogurt, non-dairy yogurt or 1 mashed avocado 
  • 1/2 cup honey, agave or maple syrup
  • 1/2 cup coconut oil, melted
  • 1 shot espresso* (optional)
  • 3 eggs (or flax eggs/egg replacer)
  • 1 teaspoon vanilla extract
  • 3/4 cup non-dairy milk 
  • Optional decorating extras: Reese's Pieces, Peanut Butter Cups, Chocolate Chips, etc. 



Middle Layer Filling:


  • 1 cup whipped cream, whipped topping, non-dairy whipping cream, or coconut cream!


Frosting:

  • 1/2 cup honey
  • 1 cup peanut flour or PB2
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla 
  • 5-10 drops liquid stevia like the Now Foods Brand ones (they have so many flavours!)
  • 1/4 cup cream cheese or non-dairy cream cheese
  • 2-4 tablespoons non-dairy milk or cream

'Ganache':


  • 1/2 cup dark chocolate, melted
  • 2 tablespoons coconut oil 

Directions:

  1. For cake: combine dry ingredients in a medium size bowl and sift together
  2. Combine wet ingredients, EXCEPT chocolate, in a large bowl and blend until fully incorporated  
  3. Add dry ingredients to wet, stirring thoroughly and adding enough almond milk to make the batter easy to stir but not runny (around 3/4 cup - 1 cup should do)
  4. Add your chocolate last and stir until fully combined 
  5. Pour batter into 2 9-inch round pans (or cupcake liners if you want cupcakes) and bake for 30 - 40 minutes or until the cake springs to the touch and when a toothpick in the center comes out clean
  6. Allow cakes to cool FULLY before frosting
  7. For frosting: whip the coconut oil, peanut butter and honey in a large bowl until combined
  8. Next, add in the peanut flour, cream cheese and vanilla and beat until smooth
  9. Add in the non-dairy milk to thin the frosting out slightly so it becomes spreadable 
  10. Add a layer of frosting in the middle layer of the cake along with the whip cream if you choose, otherwise frost/decorate any way you would like 
  11. For whipped topping middle layer: whip the cream until you have reached stiff peaks adding in vanilla if you desire
  12. *Tip* Reserve extra whipped topping to fold into frosting for a lighter, fluffier frosting 
  13. For ganache:  Melt chocolate in the microwave or a bain marie and then add coconut oil. Stir until fully combine and set to the side to thicken
  14. Pour a small amount of ganache in the center of the cake after you have fully frosted your cake and allowed it to set
  15. For the drizzle --  move the ganache outwards with a spoon until the ganache spills over edge of cake as shown 
  16. If you desire, while ganache is wet add the rest of your toppings! I used one of my peanut butter squares and chopped it up in the middle,  Reese's minis and Reese's Pieces. If you worry about the addition of these candies you may omit them -- but the overall caloric value of 1 piece on your cake is very small and they look so cute! Birthdays are a special occasion! 
*Extra ganache or frosting? Pour them into chocolate molds for a fun bite sized treat! 



That's it! Let's have a look at how the decorating process went!



Look at how much delicious healthy peanut butter frosting we have!!!











The cake ended up like two giant brownies. They smelled unreal.












I used real whipped cream for this. You end up with only a tablespoon or so in each piece but it makes the world of difference! I stabilized mine with 'Whip-It' by Dr. Oetker. I also spread some of my peanut butter frosting to lock in the moisture on my cakes! 









Doesn't it look like a big oreo cookie? YUM! 











Frosting: CHECK! 










And then for the ganache....my favourite part!










So seductive. 













Then I added some of my peanut butter squares chopped on top with some Reese's Mini's and Reese's Pieces! 















Then it got crazy.










But this is ME and we know I love to decorate. You could easily stop at the ganache and have a beautiful cake still! 










BOOM!










I just want to put it all in my face. Luckily I didn't....well....not before everyone else got a piece anyways ;)











The presentation is very easy too! I just piped little flowers all willy-nilly and it still looked great! MMM. THOSE TOPPINGS DOE. MMMM MMMM MMM!












I cannot explain to you how amazing this cake is. And because it's all gone now you have to go make some for us all and invite me over. 


Let's see what it looks like. Because maybe, just MAYBE...you doubt my claims that it's so moist and fluffy you won't believe it. 










See?









SEEEEEEEEEE????










It's like a healthy Devil's food cake. Wait, no that is EXACTLY what it is. Only with peanut butter which makes it even better. I instantly felt sad, depressed and lost when my piece was gone. As if to say to the cake "NO....come back to me. How could I have taken you for granted and ate you in 2 seconds. If only I had the chance to do this again..."


In fact, I think I said those exact words.



In the name of the blog I put the cake on a pretty cake stand. In real life, however, I had to switch it to a cake plate to decorate on so I could carry it easily and move it. I wanted to share with you the 'finished' version of the cake even though it was very dark at this time and the picture is a bit dark. I literally got home from work, went to town, and didn't stop til the sun was gone! Worth every second! 











I simply piped peanut butter stars all around the base. It made the cake look even more amazing! 


So Happy Birthday Lil' Bro! Big Sis loves you WAY TOO MUCH. Which still isn't enough. You need to stop growing up. Okay, I know that's selfish. But I am so proud of you and hope you enjoyed your cake...and cookies...and other cupcakes? I am definitely well-stocked when it comes to baked things! 


Happy Birthday Bro! 


XO 



2 comments:

  1. So, there is no one quite special enough celebrating a milestone special enough to warrant me creating a masterpiece like this at the present moment, but I noticed that of all of your cakes, this is the ONLY one calling for 2 tsp baking soda instead of 2 tsp baking powder. Is this cake truly different (and if so, may I enquire as to why soda vs. powder - I've never fully understood their distinct properties...)? Thanks!

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    Replies
    1. Oh my! That's a typo! I just fixed it - thank you so much for pointing that out! The main difference is the chemical properties. Baking powder is more neutral in taste and contains the acid within it whereas baking soda is more bitter and requires more acid I a recipe to counteract it. Thanks again for the comment I apologize for that!

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