May 10, 2020 Kale Daly

Whittakers Jelly Tip Chocolate Protein Cake

Whittaker's home-made TipTop protein Cake

12 serves, 14grams of protein per-serve

This cake is the pinnacle of all cheat meals. Nothing will compare to this godlike creation of culinary perfection and taste.

butter and flour for coating the cake pan
2 1/2 cups all-purpose flour
3 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 Scoops MusclePharm Protein Powder (Chocolate)
1 Block Whittaker's Dark Chocolate (Vitawerks chocolate healthy alternative)
1 Block Whittaker's Milk Chocolate (Vitawerks milk chocolate healthy alternative)
1 Block Whittaker's JellyTip Chocolate (Vitawerks white chocolate healthy alternative)
1x Barkers Strawberry sauce

Preheat oven to 176 Degrees Celsius. Butter three 9-inch cake rounds.
Mix together flour, sugar, cocoa, baking soda, baking powder, protein powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Frost with your favorite frosting and enjoy!

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
Add in cocoa powder, vanilla extract, and Protein Powder. Beat until combined.
Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Break all Whittaker's Chocolate into individual pieces and variating sizes (don't worry if the pieces aren't perfect)
Use the broken pieces of chocolate to create a repeating pattern around the equator of the cake. (Tip: Use the icing as glue to hold the chocolate in place)
Decorate the top of the cake with larger pieces of chocolate (Add drizzles of Barkers Strawberry sauce on top of the cake to make it pop)
Serve with JellyTip Ice Cream
Enjoy! :)

Use the frosting to create a rough base layer around the cake. (Boil hot water and use a metal knife with a straight edge to smooth the icing, dip the knife in hot water to slightly melt icing to create a smoother coat)
Let frosting cool down in fridge for 10min before applying the next layer of icing.
Create as many layers as desired until the cake is smooth and beautiful.
Be conscious leaving frosting in direct sunlight as it looses it's integrity when heated.
Have fun while decorating (You have creative freedom to make your own masterpiece, so enjoy yourself while doing it!)