3 MINUTE CHOCOLATE MOCHA CAKE
2 tablespoons wheat protein isolate, 1/2 ounce
2 tablespoons almond flour, 1/2 ounce
2 tablespoons cocoa
1/4 teaspoon baking powder
2 tablespoons butter, melted
3 tablespoons plus 2 teaspoons granulated Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1 tablespoon water
1 egg
Mocha Cream Frosting
Melt the butter in a 2-cup glass measuring cup. Stir in the Splenda, vanilla and water. Sift the wheat protein isolate, almond flour, cocoa and baking powder together; stir into the butter mixture. Break the egg into the measuring cup and mix well with a fork. Scrape down the batter with a small rubber spatula. Cover with plastic wrap and vent by cutting a small slit in center. Microwave on HIGH 1 minute until nearly set, but still a little moist on the top. Cook about 10 seconds or so more if too moist. It will dry a bit as it cools. Invert onto a small plate; cool completely. Frost with Mocha Cream Frosting or just slice cake and serve topped with a dollop of the frosting.
Makes 2 servings
Can be frozen
With granular Splenda:
Per serving: 330 Calories; 30g Fat; 10g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per serving: 315 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
MOCHA CREAM FROSTING
1/4 cup heavy cream
1/4 teaspoon instant coffee powder, crushed
4 teaspoons granulated Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
Pour the cream into a small, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add the Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whish just a few seconds until thick. It will thicken very quickly so don't over beat.
With granular Splenda:
Per serving: 113 Calories; 11g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per serving: 109 Calories; 11g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I split the cake into 2 layers and spread a little frosting on the bottom layer. I replaced the top layer, then lightly frosted the sides of the cake while holding it still by sticking a fork into the top of the cake. Once the sides were frosted, I spread the remaining frosting on the top. This was kind of fun making a mini layer cake, but I think it would be much simpler to just serve the cake sliced and topped with a bit of the frosting. I tried to slice the cake into quarters, but they fell over and could not be picked up and served without losing frosting so either cut the cake only in half or slice the cake vertically into slices rather than wedges.
Here's what the cake looks like unfrosted:
And here it is frosted before slicing:
