All ingredients can be adjusted to your liking!
Ingredients
For the cake
- 10 large egg whites, at room temperature
- ½ cup allulose or sweetener of your choice
- 4 tbsp cornstarch
- ½ cup unsweetened cacao powder
- 1 tsp vanilla extract, optional
- Cooking spray, for the pans
For the filling
- 4 oz cream cheese, softened
- 8 oz cottage cheese
- ½ tsp vanilla extract
- ½ cup powdered allulose, plus more to taste
- ½ cup unsweetened cacao powder
- Small pinch of salt
Instructions
- Prepare the pans. Preheat the oven to 325°F. Lightly coat 2 cake pans with cooking spray.
- Whip the egg whites. Beat the egg whites until foamy. Add the allulose and cornstarch. Continue beating until stiff peaks form.
- Fold in the cacao powder. Gently fold in the cacao powder and vanilla extract, if using.
- Bake. Divide the batter evenly between the 2 pans and smooth the tops gently. Begin checking at 18 minutes; the centers should be set. Allow the layers to cool before carefully removing them from the pans.
- Make the filling. Blend all the filling ingredients until smooth and silky.
- Assemble. Once the cake layers are completely cool, spread half the filling over the first layer. Add the second layer and spread the remaining filling over the top.
- Chill. Refrigerate for at least 2 hours before slicing. Keep the finished cake refrigerated.