High Protein Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this *High Protein Classic Chocolate Cake with Chocolate Buttercream Icing*, a decadent twist on a timeless favorite. This recipe delivers a moist, rich chocolate cake infused with unflavored whey protein powder, making it an ideal treat for those looking to satisfy their sweet tooth while boosting their protein intake. Layered with a luscious chocolate buttercream made from cocoa powder, creamy butter, and just the right touch of sweetness, this cake combines flavor and nutrition in every bite. Perfect for special occasions or post-workout indulgence, it’s a show-stopping dessert that’s as satisfying as it is delicious. Easy to prepare and designed to serve 12, this high-protein chocolate cake is the ultimate guilt-free luxury!
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Recipe Information
Ingredients
- 0.75 cup Unsweetened cocoa powder
- 0.75 cup Boiling water
- 1 cup Whey protein powder (unflavored)
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.75 cup Unsalted butter, softened for icing
- 3 cup Confectioners' sugar
- 0.5 cup Unsweetened cocoa powder for icing
- 0.25 cup Milk
- 1 teaspoon Vanilla extract for icing
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a small bowl, combine 0.75 cup unsweetened cocoa powder with 0.75 cup boiling water, mixing until smooth. Set aside to cool slightly.
In a medium bowl, whisk together 1 cup whey protein powder, 1 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt.
In a large mixing bowl, beat 0.5 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Slowly add the cooled cocoa mixture to the butter mixture, and then alternately add the flour mixture and 0.5 cup buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the icing, in a medium bowl, beat 0.75 cup softened unsalted butter until creamy.
Gradually add 3 cups confectioners' sugar and 0.5 cup unsweetened cocoa powder, beating until smooth.
Add 0.25 cup milk and 1 teaspoon vanilla extract, continuing to beat until you reach a spreadable consistency.
Once the cakes are completely cool, spread a layer of icing on the top of one cake, place the second cake on top, and cover the entire cake with the remaining icing.
Slice and serve your high protein chocolate cake, enjoying the rich blend of chocolate flavors with an added protein boost.
Nutrition Facts
Calories |
6764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.0 g | 403% | |
| Saturated Fat | 193.5 g | 968% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 882.9 g | 321% | |
| Dietary Fiber | 107.1 g | 382% | |
| Total Sugars | 598.5 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1924 mg | 148% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 6416 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
