High-Protein Chocolate Cake Recipe

We love this high-protein chocolate cake recipe from fitness model Rita Catolino. All you need are a few ingredients, a coffee mug or jar and a microwave!

“This has been one of my go-tos for the past eight years, since I started competing. It’s perfect for the late-night kitchen raid when you want something sweet, moist and ‘cakey’ without having to bake up a storm or throwing your macro balance out."

Ingredients

• ¼ cup egg whites

• 1 tbsp coconut flour


• ¼ tsp each baking soda and baking powder

• 2 tbsp vanilla protein powder


• 2 tbsp melted organic 75% or higher chocolate

Method

• Mix the first four ingredients in a bowl by hand with a whisk or in a mini blender.

• Spray a mug or jar lightly with oil.

• Pour the mixture into the mug and pour the chocolate on top. 
• Use a butter knife and swirl through the chocolate so it swirls and filters through the cake mixture deep in the cup or jar. You are creating a marbling effect. 
• Microwave the mug or jar on high for two minutes, 30 seconds (you might need an extra minute depending on your microwave’s power). 
• Remove from microwave and turn upside down on plate to remove from mug or leave in jar or mug to serve. Eat as is or sprinkle with chocolate shavings.

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Reduced-fat hummingbird cake Recipe

Photography by Cath Muscat

We've tweaked your favourite cafe cake for minimum guilt and maximum flavour!

Serves: 10

Time to prep: 15 minutes

Time to cook: 50 minutes

Ingredients

• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 1 cup firmly packed brown sugar
• 2 eggs, lightly beaten
• 1 cup mashed banana
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 440g can crushed pineapple in natural juice, undrained
• 1/2 cup chopped walnuts
• 2 tablespoons flaked coconut

Cream cheese icing

• 80g extra-light cream cheese
• 30g reduced-fat margarine spread
• 1 teaspoon vanilla extract
• 1 cup icing sugar mixture

Method

• Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.
• Sift flour, bicarbonate of soda and mixed spice into a bowl. Add sugar. Using a large metal spoon, stir to combine. Stir in eggs, banana, oil, vanilla, pineapple and two-thirds of the walnuts.
• Pour batter into prepared pan. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.
• Make icing Using an electric mixer, beat cream cheese, spread, vanilla and icing sugar mixture until smooth. Spread icing over cake top. Sprinkle with coconut and remaining walnuts. Serve.

Low-fat berry and meringue ice-cream cake Recipe

Photography by Louise Lister

This super easy berry ice cream cake is one treat you can feel good about!

Serves: 12

Time to prep: 8.25 minutes

Ingredients

2 litres low-fat vanilla ice-cream

500g fresh or frozen mixed berries

100g packet (10) pavlova nests

Method

Line a 26cm (base) springform cake pan with baking paper.

Stand ice-cream at room temperature until slightly softened (about 10 to 15 minutes). Place into a large bowl. Add mixed berries.

Add meringue nests to ice-cream and berries, 1 at a time, crushing gently in your hands. Stir until well combined.

Spoon mixture into prepared cake pan. Cover with plastic wrap and place into freezer. Freeze for 6 hours, or overnight, if time permits, until firm. Turn onto a serving plate. Serve immediately.

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Guilt-free Chocolate Fudge Cake

Photography by Steve Brown

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

Serves: 8

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• Vegetable oil spray, to grease
• 200g silken firm tofu, drained
• 100g (1/2 cup) caster sugar
• 2 egg yolks
• 2 tsp vanilla essence
• 80g 70% cocoa dark chocolate, melted
• 50g (1/3 cup) plain flour, sifted
• 1 tbs self-raising flour, sifted
• 4 eggwhites
• Low-fat vanilla yoghurt, to serve
• Raspberries, to serve (optional)
• Cocoa powder, to dust

Method

• Preheat oven to 160°C. Spray a round 20cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
• Process tofu, sugar, egg yolks and vanilla in a food processor until smooth. Add chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.
• Beat eggwhites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the eggwhite into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining eggwhite. Spoon cake mixture into prepared pan and smooth surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.
• Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.

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It's a Good Day for Coffee & Cake!

Left to right: Melissa Luhrman and Blake
Nicole Caddy and Cruz and Deb Sheridan and Gia

These three lovely ladies (and their cute little ones) were spotted at Dolphins Express Cafe this morning. It was a perfect morning to catch-up over coffee and cake.

For your guest appearance on the DHP Blog - Melissa, Nicole and Deb please come to DHP reception and collect your free hot beverage voucher!

Gluten-free Chocolate Cake with Marshmallow Icing

Serves: 8

Time to make: 1 hour, 20 minutes

Ingredients:

• Olive oil spray
• 60g butter, at room temperature
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup gluten-free Dutch cocoa
• 1/2 teaspoon bicarbonate soda
• 3/4 cup low-fat milk
• Frosting
• 125g gluten-free white marshmallows*
• 1 tablespoon low-fat milk
• 1 egg white
• 1/4 cup gluten-free Dutch cocoa, sifted

Method:

1. Preheat oven to 180°C. Spray a 20cm-round cake tin with olive oil and line with baking paper. Place butter, sugar and vanilla extract into the small bowl of an electric mixer. Beat until light and creamy. Add eggs, one at a time, beating well after each addition.
2. Transfer mixture to a large bowl. Sift flour with cocoa and bicarb soda. Add half the dry ingredients and half the milk to butter mixture. Gently fold together using a large metal spoon. Do not over-mix. Fold in remaining flour mixture and milk.
3. Spoon mixture into cake tin and smooth top with the back of a wet spoon. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes then turn onto a wire rack to cool.
4. To make frosting, combine marshmallows and milk in a microwave-safe bowl. Microwave on HIGH for 30 seconds, stirring every 10 seconds, or until smooth. Using an electric hand-beater, beat egg white and a pinch of salt until stiff peaks form. With beater motor running, slowly add cocoa to whites, beating continually until well combined. Fold marshmallow mixture into egg white. Stir until well combined and smooth. Refrigerate for 15-20 minutes or until firm enough to spread.

Tips:

For best results, use regular butter when making this cake, not dairy spread. Dutch cocoa was used as it gives a strong chocolate colour but has a delicate, milder flavour. Regular cocoa will also give a great result - but read the label to ensure it is gluten-free.

*The Coeliac Society of Australia confirms that Pascall marshmallows are fine to use even though the packaging lists wheat glucose syrup as an ingredient. It is only used to line the moulds the marshmallows are made in and is not an actual ingredient in the marshmallows.

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