Quadruple Chocolate & Banana Peanut Butter Cake

imageI’m sure with the amount of posts I¬†add to Instagram my¬†followers must think I bake all day everyday and while I really wish that were true and I that I¬†could do this for a living, sadly it’s not. The truth is,¬†I just create recipes¬†that are quick and easy and I try to keep ingredients to a minimum when possible,¬†which is why I can¬†bake a batch¬†of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze.

Now about that cake…

I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most imagechocolatey cake I had ever eaten: with banana and peanut butter, because¬†I can’t seem to get enough¬†banana cake lately. ¬†For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients?¬†Obviously I’m no¬†Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr ūüôā

Ingredients

Directions

  • Pre-heat your oven to 175c/347F ¬†(fan-assisted)
  • Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now¬†toss¬†in¬†all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
  • Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
  • Pour the batter into a Teflon¬†loaf tin¬†or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
If you are vegan, you can omit the eggs and add more banana, or a combination of both apple and banana and use a Vegan Chocolate Protein Powder instead of the vegetarian one I linked to above.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or Twitter: @HungryWelshGirl and tag me in any recipes you try, I’d love to hear what you think.

Rich Chocolate Mug Cake

¬†My family have been eating cake around me all week and I have passed it up everytime. I’ve learned from experience that while it may sound and look incredible, I don’t always enjoy it. I don’t know why, I think it’s because I’m used to eating ‘healthier’ alternatives now, that sometimes normal cake just doesn’t do it for me. Even so, I’ve been craving cake this week; something rich, decadent and chocolatey, which is when I decided to go through my Pinterest for ideas.

I came across this recipe by ‘The Pancake Princess’ – Ooey gooey, chocolate oat cake. I track macros, so I adjusted the recipe accordingly and it was quite the success. I did however, forget to add the milk so the texture was a little ‘claggy'(stuck to the roof of my mouth) but I still enjoyed it with some light squirty cream and blueberries.

The one thing which was different with this mug cake, was that it was steamed, instead of microwaved. I’ve never actually steamed anything before, let alone a cake, but it was delicious and a lot less dry than if you’d used a microwave. To steam this mug cake I used my bamboo steamer, which I received for Christmas last year, so a great excuse to dust it off and try it out, but any steamer will do!

Also, after seeing the pancake princess’ beautiful photography last night, I did some reading on ‘Dark-light photography’ and decided to try my hand at it today. It’s quite tricky, but a style of photography which I enjoy far more than the standard, more common photography.

Ingredients

Directions

  • Before starting you will need to switch on your steamer or if you are using a bamboo steamer, boil a saucepan of water with the steamer on top.
  • Place the oats in a food processor first and blitz them into a flour, before proceeding to add the other ingredients and blending throughly.
  • Grease a mug with some low-fat spray or coconut oil and pour your cake mixture into the mug. Now add it to your steamer for 15minutes or ¬†10 if you would like it a little more gooey. You could also add a dollop of peanut butter in the middle or chocolate chips.

For more recipes, reviews and ideas, follow me on Instagram

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