If you think this Triple Chocolate Layer Cream Cake looks like it tastes delicious...You. Are. Right! Wanna piece!? Then get to the kitchen and make one for yourself, and you will see exactly what I mean! Each of the 8 pieces are only 176 calories, 6g net carbs and 13g protein. I have to say that I have thoroughly enjoyed sinking into my chair at night with a rich piece of deep chocolate heaven accessorizing my fork... #lifeisgood ;)
Ingredients for Cream Filling~
10.5oz 2% Fage Greek Yogurt
1/3 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout at discount
1/2 scoop Quest Chocolate Milkshake Protein Powder
2 Tablespoons Black Cocoa Powder or regular Cocoa
Ingredients for Chocolate Cake~
1/3 cup Coconut Oil, melted
1 Extra Large Egg
1 cup 30 cal/cup Almond Milk
1 scoop Quest Chocolate Milkshake Protein Powder
1/3 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1/4 cup Black Cocoa Powder or regular Cocoa Powder
1/4 cup Coconut Flour
3.5oz 2% Fage Greek Yogurt
1 teaspoon Baking Powder
1 teaspoon Nielsen Massey Organic Madagascar Bourbon Vanilla Extract
Dash Cinnamon
Ingredients for Chocolate Frosting~
2 large squares from Lily's Dark Stevia Sweetened Chocolate Premium Baking Bar (or 2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips)
1 Tablespoon 30 cal/cup Almond Milk
Mix all Cream Filling ingredients and chill in fridge while baking cake. Mix all Cake ingredients and pour in 8'' parchment lined on the base and Pam sprayed sides cake pan, bake at 375 for 30 minutes. Remove and cool, when cooled slice cake horizontally (insert toothpicks around diameter as a guide if necessary). Take half of filling and frost bottom half of cake, stack other cake half on top, and finish frosting with other half of filling. Chill in fridge. Meanwhile, mix frosting ingredients in bowl and microwave til softened, stirring til smooth. When cooled enough to frost, add to baggie, snip the corner and top cake with lattice work design. Store leftovers in fridge. Enjoy! ;)
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