Recipe courtesy of Rocco DiSpirito
Ten Layer Chocolate Cake
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
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
- Mix the applesauce, eggs, baking powder and protein powder in a small bowl.
- Heat a 6-inch nonstick pan over medium heat. Spray with nonstick cooking spray and pour 2 ounces of the batter into the pan.
- 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.
- Using the chocolate-hazelnut spread, frost in between each cake layer. Then, frost the top and the sides of the cake.
