Recipe: The Easiest Personal Cake You Will Ever Make

As most of you know I am a Brand Ambassador for FlapJacked and have been for some time now. The reason I continue to work with them is that the product tastes great, and I mean that about the Mix and the Muffins. Beyond that they are great people who support me through all of my endeavors regardless of how stupid they may be.

One of the other main reasons I love the product as much as I do is that you can be very creative with it. From cookies to crepes to cakes of all shapes and sizes. This recipe is for an individual sized cake that you can make in about 10 minutes but comes with all the flavor of a cake that has been labored over for hours.

I hope you enjoy this recipe as much as I enjoyed eating the results

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RECIPE

FlapJacked Peanut Butter-Chocolate Cake

Do you like Chocolate Covered Peanut Butter cups? If so, then this cake is for you PLUS it has 20g of protein.

SERVINGS 1
PREP TIME 10 Minutes
COOK TIME 2 Hours

 

Ingredients

  • 1 FlapJacked Peanut Butter Mighty Muffin
  • 1/8th cup non-dairy milk (or dairy milk if you are not a vegetarian/vegan)
  • 1/4th cup dark chocolate chips
  • 1 Tbsp Peanut Butter (I prefer crunchy)
  • Water

Tools

  • Medium Size Pot
  • Glass bowl to fit inside pot
  • Rubber Spatula
  • Cooling Rack
  • Baking Sheet
  • Offset Spatula

Instructions

  1. Setup the cooling rack on top of the baking sheet.
  2. Prepare the MightyMuffin by adding 1/4c of water and mixing until well combined. Apprximately 30 seconds.
  3. Place the container into the microwave and cook per the instructions on the label.
  4. Remove the muffin from the container and place on top of the cooling rack.
  5. In the pot add water but do not allow the water to touch the bottom of the glass bowl.
  6. Set the pot on the stove and bring to a boil with the glass bowl on top.
  7. Once water begins to boil add in the chocolate chips.
  8. Stir the chips until they start to melt and then slowly add in the milk while continuing to stir.
  9. Once the mixture looks silky remove from heat and pour over the muffin. Smooth the coating with a offset spatula.
  10. Remove the cake from the cooling rack and place on a plate and into the refrigerator for 1-2 hours.
  11. Once the coating has set and form a hard outer shell make a quennelle and place on top of the cake.
  12. Serve and Enjoy

Notes

  • Do not know what a quennelle is? Check out this video on how to make one using ice cream. Click {Here}
  • I also made the cake with the S'mores Mighty Muffin and if you top with marshmallows and graham cracker crumbles you have a winner.
  • A double chocolate-chocolate cake topped with macerated cherries would be phenomenal as well.

END RESULT

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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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