Fudge Chocolate Cake (Print-Friendly Version)
A moist chocolate cake packed with protein, topped with shiny fudge and naturally sweetened using honey and peanut butter.
# Ingredients List:
→ Wet Mix
01 -
2 large eggs
02 -
125 g peanut butter
03 -
120 ml Greek yogurt
04 -
60 ml maple syrup or honey
05 -
5 ml vanilla extract
→ Dry Ingredients
06 -
1.25 ml salt
07 -
60 g oat flour
08 -
2 scoops peanut butter or vanilla protein powder
09 -
2.5 ml baking powder
→ Fudge Layer
10 -
15 g cocoa powder
11 -
60 ml Greek yogurt
12 -
5 to 10 ml honey
13 -
30 g peanut butter
→ Extra Topping
14 -
Crushed nuts sprinkle
# Detailed Cooking Steps:
01 -
Line a 20x20 cm pan with parchment and heat oven to 175°C.
02 -
Carefully fold in baking powder, protein powder, oat flour, and salt till just mixed so it’s not overdone.
03 -
Whisk peanut butter, eggs, vanilla, yogurt, and honey until smooth in a large bowl.
04 -
Smooth the batter in the pan and bake for about 18 to 20 minutes till edges look firm but center still moves a bit.
05 -
While base cools, mix peanut butter, Greek yogurt, cocoa powder, and honey until nice and shiny.
06 -
Spread the fudge layer on warm base so the flavors mix better.
07 -
Pop it in the fridge for half an hour or more until set, then slice and enjoy cold.
# Helpful Hints:
01 -
Let ingredients sit out to warm up so they mix well.
02 -
Using natural peanut butter keeps things moist.
03 -
Vanilla protein powder works if you want a subtle taste, peanut butter powder gives extra flavor.
04 -
No oat flour? Just grind rolled oats until fine in a blender.
05 -
Don’t overbake to keep it moist and soft.
06 -
Put the topping on while it's still warm to blend flavors nicely.