Protein Chocolate Orange Fudge Cake

Instructions

Preheat the oven to 160°C. Grease two 6” cake tins and line the bottom of them with greaseproof paper

In a large bowl add the eggs, oil, orange essence and sugar together and beat well

Next, add the Carb Killa® Fudge Brownie Shake and beat again

Sieve the flour, baking powder, cocoa powder, ground almonds and Hydra 6® Protein Powder into the mixture and stir in well (don’t beat)

Divide the mixture into the two tins (roughly 400g in each tin)

Tap the tins to even out the mixture

Place into the middle of the oven for 35 minutes

Allow to cool for ten minutes

Remove cakes from the tins, place on a cooling rack and allow to cool before frosting

Making The Frosting

Add the double light cream to a large mixing bowl and whisk (with hand held whisk) until thick

Sieve the cocoa powder and Hydra 6 Protein Powder into the bowl, adding in the orange essence

Whisk the frosting really well again and then place in the fride for 10 minutes to thicken

Decorating The Cake

Level off the sponges

Spoon a third of the frosting mixture on top of a cake round, sandwich the two sponges

Cover the rest of the cake with a crumb layer (first layer) and pop into the fridge for 5 mins

Next, cover again with a second coating of frosting (you should have enough for two layers, don’t worry if you don’t)

Lastly, decorate with your favourite Grenade® Carb Killa® Bar to decorate

Eat immediately!

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