Black Forest Gateau Protein Cake Recipe

Rich chocolate sponge, sweet cherries and layers of cream. This Black Forest protein cake brings together everything you love about the classic dessert, with Per4m Black Friday Gateau Advanced Protein Blend adding extra protein and a delicious chocolate-and-cherry-inspired flavour.

Made with cocoa, coffee and Greek yoghurt for a rich, moist sponge, then finished with cherries and cream, it's the perfect excuse to get baking. Each slice contains 12g of protein and 356 calories, including the decorations. Not bad for a proper slice of cake.

Ingredients

For the chocolate cake

• 70g unsweetened cocoa powder
• 200ml strong black coffee, brewed and left to cool (use decaf if preferred)
• 200g plain flour
• 70g coconut sugar or granulated sugar
• 70g Per4m Black Friday Gateau Advanced Protein Blend
• 1 heaped tsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp fine salt
• 200ml almond milk, or other milk of choice
• 60ml good-quality olive oil
• 100g Fage Total 0% Greek yoghurt
• 1 tsp vanilla extract

For the decoration

• 100g frozen pitted cherries, defrosted
• 300ml reduced-fat dairy spray cream
• A sprinkle of grated dark chocolate

Method

1. Preheat the oven to 170°C/340°F. Lightly grease the sides of two 9-inch round cake tins with olive oil and line the base of each tin with a circle of baking paper.
   
   
2. Whisk the cocoa powder with the cooled black coffee until well combined. Set aside.
   
   
3. Sieve the plain flour into a large mixing bowl. Add the sugar, Per4m Black Friday Gateau Advanced Protein Blend, baking powder, bicarbonate of soda and salt. Stir gently to combine.
   
   
4. Add the milk, coffee and cocoa mixture, olive oil, Greek yoghurt and vanilla extract to the dry ingredients. Fold together with a spatula until combined and no patches of flour remain.
   
   
5. Divide the cake mixture evenly between the two prepared tins. Give each tin a very gentle shake to distribute the mixture evenly across the base.
   
   
6. Bake for 20–25 minutes, or until the centre of each cake is set and a toothpick inserted into the middle comes out mostly clean.
   
   
7. Leave the cakes to cool in their tins for 5 minutes, then carefully turn them out onto a wire rack. Allow both cakes to cool completely before decorating.
   
   
8. Place one cooled cake layer onto a serving plate. Cover the top with a layer of reduced-fat spray cream, then distribute the defrosted cherries evenly over the cream.
   
   
9. Carefully place the second cake layer on top.
   
   
10. Cover the top of the cake with the remaining spray cream and finish with a sprinkle of grated dark chocolate.
    
    
11. Slice into 8 pieces and serve.

Storage

Keep any leftover decorated Black Forest protein cake covered in the fridge. For the best presentation and texture, assemble the cake and add the spray cream shortly before serving.