Chocolate Cake Batter Protein Shake

Here's the Dish

This Chocolate Cake Batter Protein Shake is like a big slice of chocolate cake blended into a rich and creamy shake!  What could be better than joining chocolate cake and a milkshake that is actually good for you!?! This shake makes an excellent breakfast or snack, and is a great way to celebrate the day! 

In all of my shakes I use DESIGNER WHEY 100% Premium Whey Protein Powder! It tastes awesome, is affordable,  and is 100% natural!

Method

The estimated total time to make this recipe is 1-5 Minutes.

1

Put everything into a blender and blend until creamy consistency is reached! Top with sprinkles if desired! Enjoy!

Ingredients

1/2 cupFat free cottage cheese 1
1 scoopProtein powder (chocolate or vanilla) 2
1-3 pktsStevia (or 1/4-1 tbs sweetener of choice)
5-10Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cupWater (Alter this according to desired consistency)
1 1/2 tbs Unsweetened cocoa powder
1/4 tspAlmond extract
1/4 tspButter extract (or vanilla extract)

1 Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!

2 I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.

Nutrition Breakdown

1 Serving
195 Calories
2 g Fat
7 g Carbohdyrate
1 g Fiber
3 g Sugar
39 g Protein
5 WWP+*

*Weight Watchers Points per serving

12 Comments

Ashley Dawson said:

I had this for breakfast, and it was delicious, but my shake had more of a watery consistency. I only used 1/2 cup of water and 5 ice cubes. What would you suggest to make it thicker? Thanks!

March 10th, 2014 — 12:38pm  |  Reply

Dashing Dish said:

just add less water next time!

March 10th, 2014 — 12:58pm  | 

Julie VerHage said:

Try using casein protein powder rather than whey. It’s thicker!

April 11th, 2014 — 5:58pm  | 

Alisamae said:

Hi Ashley, I would try using 1/2 tsp of xanthum gum and keep it to the 1/2 cup of water. Works great in the non-chocolate cake batter version.

July 29th, 2014 — 5:21pm  | 

Amanda said:

I love your shakes but recently have been battling lactose intolerant so I’m planning trying them with tofu next week but I was wondering how much to use – the same amount as cottage cheese? I’ve never cooked with tofu before so it’s an entirely new thing for me :)

March 14th, 2014 — 5:52pm  |  Reply

deb@debgrasso.com said:

Looks good

March 16th, 2014 — 9:25pm  |  Reply

deb said:

Good

March 16th, 2014 — 9:27pm  |  Reply

Brianna Price said:

Could you possibly use another extract besides almond?

April 21st, 2014 — 4:50pm  |  Reply

Gretchen Hays said:

Very tasty, still getting used to a high powered blender so didn’t quite blend it long enough.

June 8th, 2014 — 4:56pm  |  Reply

cassie said:

So delicious!

June 24th, 2014 — 8:50am  |  Reply

Lauren said:

Delicious!! I have tried the exact recipe and then modified for my taste and added in 1 ripe med. banana and used unsweetened almond milk in place of water. So Good!!! By substituting the almond milk (15 C) for water and adding a medium banana (70 C) the total calories for the shake are only 270!!

July 15th, 2014 — 10:35am  |  Reply

Alisamae said:

Hi Ashley,
Try using 1/2 tsp of xanthum gum and keep the 1/2 cup of water. Works as a great thickener in the non-chocolate cake batter version. Thinking it should have been added on this ingredient list as well.

July 29th, 2014 — 5:23pm  |  Reply

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