One of the posts
Total Time: 55 Min
Yield: Serves 8
1 cup softened butter
3 cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ cup heavy whipping cream (Use dairy substitute if this is vegan)
Pre heat the oven 350° F. Spray two 8-inch cake pans with cooking spray. Line the bottom of the pans with parchment paper and also spray with non-stick spray
In the bowl of a stand mixer, sift the flower, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt. Mix the dry ingredients at low speed.
In a separate bowl, whisk to together the wet ingredients; eggs, buttermilk, vanilla and oil.
With the mixer running at low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Scrap down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
Pour the batter (it will be a bit liquid and thin at this point) evenly between the two pans. Bake at 350° F. for 35-40 minutes.
Cool the layers on a wire pan for at least 20 minutes.
When the cakes are cool it is time to prepare the buttercream frosting.
Making the Buttercream Frosting
Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low until combined.
Mix in the vanilla extract and heavy cream.
Turn the mixer to medium high speed and beat for 1-2 minutes until the frosting is light and fluffy.
Now frost the cake