Molten Chocolate Protein Lava Cake

Who doesn’t love chocolate?! This molten chocolate lava cake tastes so indulgent, but is so low calorie, 2 portions are definitely acceptable! The cooking times may vary, depending on your microwave and the protein powder you use. I have used whey isolate, which is not very ‘forgiving’ when cooked, but is ‘cleaner’ than a whey/casein blend. If you are looking for a great protein powder to cook with, then definitely a protein powder that is a blend would be easier. I have yet to find a chocolate protein blend that tastes as good as this whey isolate though!

choc cake with sauce

Macros: 165kcal; 31g protein, 4.3g carbs, 1.3g fat


  • 32g (1 scoop) Dymatize double fudge brownie whey isolate
  • 5g cacao powder (you could use cocoa powder)
  • 2 tbsp unsweetened vanilla almond milk
  • 3 tbsp (approx 1) egg white
  • 1/2 tsp baking powder

Optional extra for a chocolate peanut butter cake: 5g powdered peanut butter. (Note, macros will change).

choc cake raw ing


  1. In a small, microwave safe bowl, weigh out the dry ingredients. Combine well with a teaspoon to ensure that there are no lumps!
  2. Add in the wet ingredients and combine thoroughly.
  3. Microwave for between 25 and 50 seconds, depending on desired consistency. From my experience:
    • 25 – 35 seconds = a hot chocolate sauce.
    • 35 – 40 seconds = molten chocolate lava cake (some parts cooked like a cake, other parts are a hot chocolate sauce).
    • 40 – 50 seconds = a fully cooked cake.
  4. Enjoy as it is or, my recommendations for toppings are berries, nut butter or Halo Top ice-cream. In the picture below, I have added toffee Epic Spreads nut butter.

-Benchpressingbaubles, x

choc cake with peanut butter



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