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by Frankie CopleyYogi

This Indulgent cake is the perfect treat for tricking your loved ones into eating more protein.. with a huge 26g of protein per serving! XTR-4 extra is the ideal powder to give your pudding a protein boost… it's so tasty it's spooky!!!


  • 13×9 inch cake pan


For The Chocolate brownie

  • 1 ¾ cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant coffee powder
  • 1 cup Stevia for baking
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup Ground nut (or vegetable) oil
  • 2 scoops of Boditronics XTR-4
  • 1 cup water
  • 1 cup boiling water

For the creamy topping

  • 1 cup XTR4 Chocolate Protein powder
  • -2/3 cup sugar
  • 6 tablespoons corn-starch
  • /3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 tsp vanilla extract




To Make The Cake

  • Preheat the oven to 180°C and spray a 13×9 inch cake pan with spray oil. Set aside.
  • In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, coffee (don’t worrie it wont taste of coffee) and stevia
  • In a separate bowl, whisk together the sweetener, eggs, oil, XTR4 and cold water.
  • Add the wet ingredient to the dry ingredients, then mix to just combine (do not overmix, you don’t want to work the gluten for a moist cake).
  • Stir in boiling water, this will thin out the batter.
  • Pour the batter into the prepared pan, and bake for 30-32 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  • Allow the cake to completely cool then poke holes over the top using a handle of a wooden spoon.

To Make The Pudding Mix

Mix together Boditronics XTR-4, sugar, cornstarch, cocoa and salt in a saucepan

Put it on a low heat and stir continuously until it starts to thicken..

Remove from the heat and leave for 10 mins to allow it to continue to thicken

(if its too watery then add a little more corn starch and bring back up to the heat, it should be thick enough to cover the back of a spoon)

Pour/spread over the prepared cake, and chill in the fridge for 30-60 minutes.


To decorate – Ideally decorating the cake should be done no more than 24hours before (ideally leave it till the day)

  • Place the Oreo cookies in a plastic bag and crush them with a rolling pin
  • Half the mated milk biscuits and using the decorative icing right on them to create tomb stones
  • Sprinkle the Oreo crumble all over the cake to create a soil and push the tomb stones in to the cake to create 8 different portions


The portion sizes are really generous and it can easily be cut in to 12 slices for a lighter bite. Making it 318cal, 17g protein per serving!

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