Protein Pow & Green & Blacks Devil’s Food Cake
I can’t take credit for this recipe entirely – that must go to Green and Blacks, who include this recipe in their original book, available on Amazon and from all good bookstores should you wish to purchase it.
Like my other Green & Blacks post where I put the Protein Pow Whey Cooking Mix to the test by literally replacing the flour with the mix in ‘any’ cake recipe, this time I wanted to test the Protein Pow Pea Cooking Mix. (discount code for these below).
In a word, success!
INGREDIENTS
- 350g Protein Pow Pea Cooking Mix
- 1/2 tsp baking powder
- 2 tsp bicarbonate of soda
- large pinch of salt
- 110g cocoa powder
- 425g cold water
- 225g unsalted butter
- 600g caster sugar
- 4 large free range organic eggs
- 180g sugar free apricot jam
I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!
METHOD
Grease and line the base of 2 or 3 (depending on how many layers you want) 8″ cake tins.
Heat the oven to 180ºC.
Put the Protein Pow mix, baking powder, bicarbonate of soda and salt into a large bowl. Mix the cocoa powder and water.
Beat the butter and sugar until pale and soft. Whisk the eggs and gradually add to the butter and sugar.
Combine the butter mix with the dry mix thoroughly, then gradually mix in the cocoa mix.
Divide between the tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool before removing from tins.
Layer up the cakes with the apricot jam spread between them.