WebPreheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
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WebGarten's chocolate frosting includes: 6 ounces good semisweet chocolate. 2 sticks (½ pound) unsalted butter at room temperature. 1 ¼ cups powdered sugar (sifted) 1 extra-large egg yolk at room temperature. 1 tablespoon instant coffee granules (such as Nescafé) 1 teaspoon pure vanilla extract.
WebPreheat the oven to 350 degrees. In a small bowl combine the almond milk and the apple cider vinegar together, stir, and let sit for 5 minutes. Grab a large mixing bowl and a flour sifter. Sift the almond flour, coconut flour, powdered swerve, cocoa powder, salt, baking powder, and baking soda.
WebWith the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
WebIn a medium bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine. Scrape the bottom of the bowl with a rubber spatula. Pour the batter into the pans and bake for 35–40 minutes, until a cake tester comes