Espresso Chocolate Chip Cake
This Espresso Chocolate Chip Cake is for all the coffee & cake lovers! Did we mention it's low carb, sugar free, gluten free & grain free!
For the Cake:
- 1 Classic Yellow Cake Mix
- 3 eggs
- 8 tbsp unsalted butter, melted or avocado oil
- 3/4 cup sugar-free chocolate chips
- 1/2 cup brewed strong coffee, room temp
- 1/4 cup milk
- 1 tbsp sour cream
- 5 tsp espresso powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
For the coffee buttercream:
- 8 oz block of cream cheese
- 1/3 cup powdered sweetener, adjust for desired sweetness
- 2 tbsp unsalted butter, softened to room temperature
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 3 tbsp milk/heavy cream, or to reach desired consistency
Directions:
- Preheat the oven to 325°F.
- Tear open one bag of the Classic Yellow Cake Mix
- Mix in the dry ingredients; sugar free chocolate chips, espresso powder, and baking soda.
- Combine the egg, butter, milk, coffee, sour cream & extract until well blended.
- Spray or butter your bundt pan or 8/9" cake pan & pour batter in. [Can make a layer cake by separating the cake batter into two 8/9" cake pans]
- Bake for 45-50 minutes [or 25-30 if making a layer cake] or until a toothpick comes out mostly clean with some moist crumbs.
- Shut off and keep inside closed oven for 10 minutes.
- Remove from the oven and let cool for 15 minutes before removing from cake pan.
- Invert onto a wire rack or serving plate and cool completely before frosting.
- Enjoy.