Recipe courtesy of Rocco DiSpirito

Ten Layer Chocolate Cake

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

1 cup unsweetened applesauce

4 eggs 

2 teaspoons baking powder 

1/2 cup (2 scoops) plus 66 grams protein powder, such as Rocco Raw Organic Protein Powder

Nonstick cooking spray, for the pan

2 quarts chocolate-hazelnut spread, such as Rocco Chocolate Hazelnut Butter

Directions

  1. Mix the applesauce, eggs, baking powder and protein powder in a small bowl.
  2. Heat a 6-inch nonstick pan over medium heat. Spray with nonstick cooking spray and pour 2 ounces of the batter into the pan.
  3. Cook until the edges of the cake are set, about 45 seconds, then flip. Cook for another 15 to 30 seconds; transfer to a plate. Repeat with the remaining batter.
  4. Using the chocolate-hazelnut spread, frost in between each cake layer. Then, frost the top and the sides of the cake.