Father’s Day is just around the corner as the time of writing and we all know that hand made presents and treats like this chocolate sandwich cake (perfect for afternoon tea) beat novelty socks hands down every time.
For some it’s beer, others love a good hearty pie, but if like my husband it’s sitting on the sofa watching Comedy Central and eating chocolate that makes life complete, then get the kids to help make this chocolate brownie sandwich cake and put a smile on Daddy’s face on Sunday.
The tricky thing with healthy baking is getting the right ratios of ‘alternative’ ingredients, as the wrong mix can result in soggy cakes, overly crumbly biscuits and chewy pancakes.
That’s where Protein Pow have done some of the work for you by creating ready to use baking mixes made of carefully curated quantities of coconut flour, gluten free ground oat, either whey or pea protein and a touch of vanilla.
The result is an easy to use, lower carb, higher fibre, gluten free and above all tasty refined flour alternative that delivers every time.
150g dark chocolate
100g coconut oil
100g maple syrup
1 tsp. vanilla extract
200g Protein Pow Whey Cooking Mix
50g chopped nuts (walnuts & hazelnuts are good)
Preheat the oven to 180˚c
Melt the chocolate, coconut oil and maple syrup in a bowl over a pan of hot water.
Whisk the eggs with the vanilla in another bowl, then add in the Pow Whey mix and chopped nuts.
Pour the chocolate mixture into the bowl and give everything a really good stir.
Pour the batter into a greased and lined baking tray and bake for 12-15 minutes.
To make the filling simply blend all the ingredients together in a food processor (or by hand, if you need an arm workout, though I recommend a processor to make sure there’s no lumps of coconut oil)
When the cake has cooled cut it in half, spread on half with the filling, place the other half of the cake on top, and slice.