Chocolate Brownie Cake with Berry Yogurt ‘Buttercream’
Guys. Are you even READY for the insanity that is this healthy Chocolate Brownie Cake?!
I have to admit I’m in a bit of shock at the success it’s turned out to be. It is SO good. Like, SO SO GOOD. Possibly even better than my Lemon, Coconut and Olive Oil Cake.
See, I first made the chocolate brownie cake last week, but it wasn’t quite right. I over baked it and it was altogether just a bit dry; a bit meh. Not uneatable, but certainly not perfect. Y’know how it is with baking. You look away for three darned minutes and BAM: your visions of a perfect bake are replaced with the reality of a burnt or sunken disaster.
The funny thing is, I had more or less decided I was just going to give the whole special Valentine’s Day recipe thing a miss. I mean, most of us secretly hate Valentine’s Day anyway, right? But this morning I had a sudden urge to try again with the chocolate brownie cake. Make a few alterations and see what I could come up with.
I am so glad I did. SO GLAD GUYS.
This cake honestly tastes FRICKIN INSANE and it’s not even bad for you. Isn’t that just your favourite kind?! I know it is mine.
The deliciousness of the cake alone -even without the buttercream and frosting- is almost too much to handle. It’s chocolatey, yes. But not like chocolate fudge cake, where you feel sick after just two rich mouthfuls, or like a shop bought chocolate birthday cake so unbearably sweet that you feel the need to go on a juice cleanse as soon as you put down your fork.
Nope. This chocolate brownie cake is the kind you could eat allllll day and never ever wanna stop.
…At least, that’s how I feel. And honestly- I didn’t even think I LIKED chocolate cake that much.
The chocolate brownie cake AND the berry yogurt buttercream? EVEN better. The tart berries combined with the thick, creamy yogurt and a sweet dash of maple syrup make for the most amazing flavours. Who needs regular buttercream, amiright??
My final words are these: please make this. For your boyfriend, your girlfriend, your Galentines get together… or just for yourself. (Although… it IS quite a big cake… pace yourself, friend.) Any which way, you’ve got to have it.
…And if you’re not chocolate cakes biggest fan, then why not try my Chocolate, Banana and Hazelnut Mousse Cake? Or if you hate chocolate altogether *gasp* then this Rhubarb, Raspberry and Ginger Crumble is just waiting to be your Valentine.
I hope you love it as much as me and my Valentine do!
Are you a Valentine’s Day lover or hater? Leave a comment below! 😉
- 175g oat flour, sifted (will weigh 135g once sifted)
- 50g coconut flour
- 2 scoops chocolate protein powder
- 50g cocoa/cacao powder
- 1.5tsp baking powder
- 65g coconut oil, melted
- 3 medium eggs
- 1tsp vanilla bean paste
- 100ml maple syrup
- 175ml almond milk
- 250g skyr yogurt (or another thick yogurt)
- 150g frozen forest fruits or mixed berries
- 25ml maple syrup
- 1tsp vanilla bean paste
- Preheat the oven to 150c fan.
- Sift the oat flour into a large bowl, followed by the coconut flour, protein powder, cocoa/cacao powder and baking powder. Stir until well combined.
- Melt the coconut oil, then pour it into a nutribullet cup along with the eggs, maple syrup, vanilla bean paste and almond milk. Whizz until thoroughly combined.
- Pour the Nutribullet contents into the bowl of dry ingredients. Mix everything together, then pour into a greased 10" round baking tin.
- Bake in the centre of the oven for 25-30mins, or until a knife inserted into the cake comes out almost clean (you'll want it to be slightly wet so that the cake doesn't get too dry). Remove the cake from the tin and leave to cool.
- Add 250g yogurt into a bowl and set aside.
- Heat the berries through until the juice is starting to run.
- Pour the berries into the bowl of yogurt along with the vanilla bean paste and maple syrup. Stir thoroughly, then transfer the contents to the Nutribullet to blend.
- Once cooled, slice the cake in half through the middle. Set the top half of the cake to the side whilst you spread half of the berry buttercream over the bottom layer of cake.
- Carefully pop the top half of the cake over the buttercream layer, then add another layer of buttercream to the top of the cake.
- Garnish with fresh or frozen berries and a scattering of desiccated coconut.
- Protein: 16g
- Carbohydrate: 29g
- Fat: 14g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
OOOH... there's more!
- Healthy Banana Bread with Sultana and Amaretto | Fuelling The Fork - […] baker! Not to blow my own trumpet, but if you’ve tried my most recent recipe for this Chocolate Brownie…