Chocolate Protein Bundt Cake
Serves 12
10 mins prep
40 mins cook
50 mins total
Rich Chocolate Protein Bundt Cake with a chocolate protein ganache - a great low fat, low sugar dessert for your next party! Gluten free option too.
Ganache Topping:
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Preheat oven to 350°F.
In a large bowl, whisk flour, whey and whey-casein chocolate protein powders, unflavored protein powder, zero calorie sugar replacement and baking soda.
Add butter-chocolate mixture dry mix and combine.
Add in eggs and mix.
Add Greek yogurt, chocolate syrup and vanilla, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Brush insides of 12-cup bundt pan with oil and dust with cocoa powder.
This is required to prevent cake from sticking to pan, and needs to be done just before baking.
Pour batter into pan, and bake for 40 minutes.
A tester inserted into the center should come out clean but moist, and center of cake springy to touch.
Loosen edges of cake from pan using small spatula.
Let cake cool in pan 5 minutes, then flip onto cooling rack to cool.
Ganache Topping:
Let cake cool completely.
Place the chopped chocolate and coconut oil in a shallow bowl and microwave for about 40 seconds - at 15 second intervals - until it’s completely melted. Let cool about 5 mins.
Add in chocolate protein powder, cocoa powder, powdered sugar and milk, and whisk.
Microwave if it gets too thick.
Pour over cake.
