Cake

• Preheat oven to 350°F. Grease two 9" round cake pans and line the bottoms with parchment paper.
• In a large bowl combine almond flour, sweetener, baking powder and cocoa powder. Mix until combined.
• Dissolve espresso powder in warm water. Add to blender along with butter, eggs, cottage cheese, sour cream and vanilla. Blend until smooth and creamy.
• Pour the blended wet ingredients into the dry ingredients. Mix until fully combined.
• Divide batter evenly between the two prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Let cakes cool completely in the pan before attempting to release. Run a knife around the edge to loosen, then carefully remove. Peel off parchment paper.

Buttercream Frosting

• Using a hand or stand mixer beat butter and cocoa powder together until combined.
• Add powdered sweetener one cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl frequently. Alternate with a tablespoon of heavy cream between each cup of sweetener, mixing again until fully incorporated before adding more.
• Once all sweetener and cream is added, scrape down the bowl one final time. Add vanilla and espresso powder and mix on high for 1 minute until smooth and creamy.
• Too dry: add more cream one tablespoon at a time. Too thick: add more cocoa powder or sweetener.

Frosting the Cake

• Place the first cake layer top-side down on your serving plate or cake board, this gives you a flat stable base. Spread an even layer of frosting across the top.
• Place the second layer on top facing down so the flat bottom faces up, this gives you a smooth even surface to frost.
• Apply frosting to the top and sides. Smooth with an offset spatula or the back of a spoon.

See the instructional video recipe for more visual guidance if needed