Now this is a recipe that is the real deal, combining a protein-packed chocolate cake smothered with a creamy chocolate topping and topped with a mini mountain of homemade peanut butter cups. I’ve added some nutrient boosting plant powder from Hux Health which I was gifted just in time for January, making this indulgent dessert that little bit healthier! 😉
For the cake –
- 150g gluten-free flour
- 40g cocoa powder
- 100g sweetener
- 2 tablespoons Hux Health plant powder
- 1 teaspoon baking powder
- 2 eggs or flax eggs
- 2 tablespoons melted coconut oil
- 200ml oat milk
- 1 teaspoon vanilla extract
For the frosting –
- 200g Quark or dairy-free equivalent
- 3 tablespoons cocoa powder
- 3 tablespoons sweetener
For the peanut butter cups –
- 200g dark chocolate
- 2 tablespoons coconut oil
- 6 teaspoons smooth peanut butter
- First make the peanut butter cups: Melt the chocolate and coconut oil then spoon into a 6-hole silicone muffin, along the bottom and use the spoon to spread up the sides a little. Add a teaspoon of peanut butter into the middle of each and push down gently. Spoon over the remaining chocolate to cover each one, then chill in the fridge for at least 2 hours.
- Make the cake: Mix together the flour, cocoa powder, sweetener, plant powder and baking powder in a bowl. Whisk the eggs, coconut oil, milk and vanilla then pour into the bowl and mix to form a batter.
- Spoon into a 20cm greased and lined cake tin and smooth out. Bake at 180C for 30 minutes until risen and golden. Leave to cool.
- Meanwhile beat together the Quark, cocoa powder and sweetener and chill in the fridge until needed.
- Once the cake has cooled, remove from the tin and spread over the frosting. Cut the peanut butter cups up then arrange in the middle of the cake. Slice and enjoy!