Elements

DOUBLE CHOCOLATE PROTEIN BUNDT CAKE

• 2 ½ cups almond flour
• ½ cup oat flour
• ½ cup zero calorie sweetener
• ⅓ cup unsweetened cocoa powder
• ⅓ cup particular darkish unsweetened cocoa powder
• 3 scoops Quest Chocolate Milkshake Protein Powder
• 2 tsp baking soda
• ½ tsp salt
• 1 tbsp vanilla extract
• 3 eggs, room temperature
• ⅓ cup vegetable oil
• 1 cup almond milk, room temperature

Glaze:

• ¼ cup sugar free chocolate chips
• ¼ cup heavy cream

Methodology

1. Preheat the oven to 350 F and put together a ten cup bundt pan with non-stick spray (Baker’s Pleasure is finest for bundt truffles).
2. In a big mixing bowl, sift collectively all of the dry cake elements and in one other bowl, whisk collectively all of the moist elements.
3. Add the moist elements to the dry and stir till a batter comes collectively.
4. Pour the batter into the pan and bake for 33-36 minutes and whenever you insert a toothpick into the middle, it comes out clear.
5. Let the bundt cake cool within the pan for 10 minutes earlier than flipping it out onto a cooling rack. Let cool fully.
6. Place the chocolate chips right into a medium warmth proof bowl and place the heavy cream right into a second bowl.
7. Microwave the heavy cream for 35-45 seconds and scorching. Pour the new heavy cream over the chocolate chips and let sit for 3 minutes earlier than stirring easy.
8. Let the chocolate glaze cool for 2-3 minutes earlier than pouring over the cake.
9. Minimize the cake into 20 items and serve.