Great British Mousse Off

So I recently heard about this little thing called the Muscle Mousse #GreatBritishMousseOff. It’s a competition where fitness and foodie enthusiasts from all walks of life combine their love for protein powder and healthy baking in the hope to win oodles of prizes, including a years supply of Muscle Mousse!

So what fantastic dessert is HealthyJon making for this competition I hear you ask. Well I have only gone and made a 4 LAYER PROTEIN CHOCOLATE CAKE, topped with fresh raspberries. Is that epic enough for you? 4 LAYERS! Surrounding the cake is a smooth chocolate frosting, that gives this cake its indulgent and silky texture, whilst the raspberry topping nicely offsets the rich chocolate flavour and provides a welcome freshness.

Ingredients:

• 1 cup of spelt flour (buckwheat or almond also work)
• 1 cup of chocolate whey protein (Muscle Mousse)
• 6 eggs (I used duck, but chicken will work to)
• 3/4 cup of coconut milk
• 2 tsp of baking powder
• 1 tsp of vanilla essence
• 1/4 cup of coconut oil
• 1 tsp of cinnamon
• 1/3 cup of agave
• 1/2 cup of cacao

Frosting:

• 3/4 cup of chocolate whey protein (Muscle Mousse)
• 1/4 cup of coconut milk
• 1/4 cup of almond milk
• 2 tbsp. of peanut butter
• 1/4 cup of agave
• 1/2 cup of cacao

Instructions: Whilst the cakes are in the oven or cooling we can work on the frosting. Add the coconut milk, almond milk, agave and peanut butter to your kitchen aid or food processor and blend. When combined start to gradually add your chocolate whey protein and cacao. Leave to set for 30 minutes (the muscle mousse whey protein will thicken the mixture so that it will hold a firm peak and stick nicely to the side of your cake.

Now that your frosting and cake is made, lets decorate! Get your favourite cake stand and place your first cake disc in the centre and layer on roughly 1/6 of the mixture (4mm evenly spread), remembering to go right to the edges. Place on your next layer and repeat until all four layers are covered. Now cover the sides. For the purposes of simply applying the batter, just use a spatula. Once it is covered it will look pretty messy, now take a long flat bladed knife and soak in boiling water. Take your knife and run it as smoothly as you can around the side of your cake in as few strokes as you can. Then do the same on top until the entire cake is as smooth as you can make it (don’t worry I am no pro at this part either). Put your cake in the fridge for at least 20 minutes so that the frosting can set. Remove and decorate with your favourite fresh berry (I used raspberries). Then plate up and enjoy the monstrous protein treat that you have skilfully created!

This cake is by far the best protein dessert I have ever made, possibly ever tasted! Honestly whip this thing up at the first opportunity you get! Got a partner, sibling, child or friend who loves to lift? This would make the perfect birthday cake! Give it a go and let me know what you think.

You can follow my entry and all other contestants in the Muscle Mousse #GreatBritishMousseOff by searching for the hashtags #GBMO & #GreatBritishMousseOff  on Instagram or Twitter. Your support would mean the world to me, so please do like and share if you like the look of this lovely chocolate cake.