Looking for a decadent dessert that will please every chocolate lover? This chocolate fudge cake is a favorite among our dietitians! It’s rich and fudgy, with a perfectly moist texture. Enjoy it as-is, or serve it warm with a scoop of Protein Chocolate Peanut Butter Ice Cream for an irresistible contrast.
Preparation
15
min
Cooking
30
min
Servings
12
Nutrition Facts (per serving)
Calories
190
Fat
7
Carbohydrates
26
Fibre
2
Protein
5
Sodium
50
Ingredients
- 250 ml (1 cup) all-purpose flour
- 80 ml (⅓ cup) almond flour
- 125 ml (½ cup) skim milk powder
- 125 ml (½ cup) unsweetened cocoa powder
- 125 ml (½ cup) sugar
- 7 ml (½ tbsp) baking powder
- 7 ml (½ tbsp) instant coffee powder (optional)
- 1 pinch salt
- 125 ml (½ cup) 2% milk
- 125 ml (½ cup) hot water
- 60 ml (¼ cup) canola oil
- 375 ml (1 ½ cups) shredded zucchini (about 1 medium zucchini)
- 1 ripe banana, mashed
- 5 ml (1 tsp) pure vanilla extract
- 15 ml (1 tbsp) brown sugar
- 60 ml (¼ cup) hot water
Preparation
- Preheat the oven to 350 °F (180 °C).
- In a large bowl, mix the flours, milk powder, cocoa powder, sugar, baking powder, instant coffee (if using), and salt.
- Add the milk, water, oil, zucchini, mashed banana, and vanilla. Stir until the batter is smooth.
- Transfer the batter to a 20 cm (8 in) square baking pan lined with parchment paper.
- Sprinkle the surface with brown sugar, then slowly pour the hot water over the back of a spoon or spatula held above the pan to avoid creating holes in the batter.
- Bake for 30 minutes, leaving the center slightly gooey. Best served warm.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer, but is best enjoyed immediately.
