Hayl's Kitchen

0 Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
1 In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
2 In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
3 Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
5 Pour batter into pan, and bake for 18-20 minutes.Don’t let the batter sit out.
7 A tester inserted into the center should come out clean and center of cake springy to touch.
8 Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
9 Cut into half along one edge, then cut both pieces into half along the height. You should have 4 thin 4”x8” rectangles. Cut each into 1” strips (7 cuts across long end).
Cream:
11 In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1 minutes.
12 Add Greek yogurt and milk and beat again until combined.
13 Beat in vanilla protein powder, scraping down the sides if needed.
Assemble:
15 Dip each cake strip in coffee, then place in 8”x8” glass dish.Repeat and cover entire base.
17 Spread half cream mixture on top (smoothen with back of spatula or spoon)
18 Arrange another layer of coffee-dipped cake strips, then another layer of cream.
19 Cover and refrigerate 6 hours to overnight.
20 Dust with cocoa power (use sieve).