Do you remember Matilda’s iconic chocolate cake scene? We’ve channeled that nostalgia into a cake that’s feel-good, indulgent, and packed with better‑for‑you ingredients. It’s high in protein, low in sugar (no added sugar!), and layered with creamy Choco Hazel—this is the cake Matilda should’ve had.
Why You'll Fall in Love:
- High‑protein thanks to eggs, egg whites, and Greek yogurt
- Low in sugar—we kept sweetness in check
- Three 6‑inch layers of fudgy almond‑flour cake
- Choco Hazel replaces frosting for a dreamy, creamy texture
Ingredients (make 3 layers):
- 3 cups fine almond flour
- 1/2 cup unsweetened cocoa powder
- 4 tsps baking powder
- 1 tsp salt
- 2/3 cup granulated sweetener (erythritol, monk fruit, or coconut sugar)
- 4 large eggs + 2 egg whites (for extra protein and structure)
- 1/3 cup plain Greek yogurt
- 1/3 cup milk (dairy or non-dairy alternative)
- 3 tsp pure vanilla extract or paste
Directions:
- Preheat oven to 350 °F (175 °C).
- Grease (or line) three 6‑inch cake pans.
- In a bowl, whisk dry ingredients: almond flour, cocoa powders, baking powder, salt, sweetener.
- In another bowl, combine wet ingredients: eggs, egg whites, yogurt, vanilla.
- Mix wet into dry until smooth.
- Divide evenly among the three pans.
- Bake 25–30 minutes, or until a toothpick comes out mostly clean.
- Cool completely before layering.
Frosting Swap: Choco Hazel Magic
Ditch regular frosting—Choco Hazel is the hero here. It’s soft, creamy, and spreads like a dream. Layer generously between the cakes and across the top for maximum indulgence. For an extra flourish, sprinkle flaky sea salt, chocolate shavings, or a dust of powdered monk fruit.
Notes & Tips
- Cake pans: Using 6-inch rounds makes for thick, show-stopping layers.
- Protein perk: Egg whites + Greek yogurt add structure and macronutrient boost.
- Check doneness: Ovens vary—if the center seems gooey at 25 min, bake a few minutes more.
