Chocolate Espresso Protein Cake with a Vanilla Pumpkin Filling
I do NOT like to throw away coffee. It breaks my heart to see it hit the drain. This afternoon though, I felt like I’d had enough espresso for the day so there I was, face to face with a cup containing a shot and a half of espresso goodness. What to do? Well, what goes well with coffee? Chocolate. And what form is chocolate good in? Cake :-D What I did then was just add some milk to my espresso (turning it thus into a latte), a bunch of egg whites, some chocolate hemp protein pow, a tablespoon and a half of cocoa and boom -> into the oven. What came out were six little rectangular brownie-like cake-things. I “sampled” two of them, trying to decided how best to consume the rest, and decided to cake up the other four by layering them up with vanilla casein + pumpkin. Here’s the recipe:
1.5 shot espresso
1/3 cup milk (I used coconut milk)
1 + 1/2 tablespoons cocoa
1/4 cup chocolate hemp protein powder
3/8 cup egg whites
1/4 cup vanilla casein (for filling)
1/4 cup pumpkin puree (for filling)
First five ingredients mixed together and baked at 170 C (338 F) for about 20-25 minutes.
Super moist (as you can tell from the pics); almost like a cakey pudding? + oh so chocolatey and it went so so nicely with the vanilla pumpkin layering *mmmmm*. I first towered it up but then decided it looked like a slice of cake so I toppled it over on a plate and fork, fork, for -> finito. Moral of the story? Never throw away coffee when you can cake it.
Macros (per 6 mini choco cakes, two eaten solo, the rest layered with casein + pumpkin):
18g carbs (7g sugars)
10g fat (2.7g sugars)