Double Layer Mocha Cake

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Chocolate
• 1 tablespoon of zero/low calorie sweetener
• 1 cup flour
• 1/2 cup almond meal
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 1/2 cup low fat cream cheese
• 1/2 cup water or milk
• 3 tablespoons coconut oil - melted
• 1 teaspoon vanilla
• 40g coconut sugar

For the topping:

• 1 teaspoon of zero/low calorie sweetener
• 2 tablespoons coconut sugar
• 2 tablespoons flour
• 1 teaspoon cocoa powder
• 1/2 teaspoon ground cinnamon
• 4 tablespoons coconut oil
• 3 tablespoons boiling water

1. Step 1: Preheat oven to 180 degrees celsius.

To make the base:

1. Step 1: Place all base ingredients in a bowl and whisk to combine.
2. Step 2: Pour into a lined cake tin.

To make the second layer:

1. Step 1: Combine all ingredients to form a runny mix and pour over the base.
2. Step 2: Bake for 30-40 minutes or until a skewer comes out clean.
3. Step 3: Allow to cool slightly before removing from the cake tin and placing on a cooling rack.
4. Step 4: Serve with grated chocolate, raspberries or your choice of ice cream.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!