BLACK MAGIC CHOCOLATE CAKE WITH PEANUT BUTTER ICING

I found this reipie for Black Magic Chocolate Cake years ago on Pinterest, and have recently revisited it to make it keto friendly. It’s always been a favorite of mine, I sometimes will use cream cheese or chocolate icing, this time I used peanut butter buttercream and it is delicious!

In mixer, combine the following dry ingredients

1 3/4 cup CARBQUICK flour

2 cups Allulose

3/4 cup cocoa powder

2 tsp baking soda

1 tsp salt

Mix, then add in slowly

1/2 cup coconut oil

2 eggs

1 cup cooled strong black coffee

1 cup almond milk w/ 2 tsp vinegar (let sit for 5 minutes before adding, substitute for buttermilk)

1 tsp vanilla

(batter will be thin and runny)

Bake @ 350 35-40 minutes for 9x13 pan, 30-35 minutes for layer pans

Check with toothpick, pull when just clean

Cool completely before icing.

PEANUT BUTTER BUTTERCREAM

In stand mixer, mix

2 sticks room temp salted (or unsalted) butter

1 cup creamy peanut butter (I use SANTA CRUZ )

1 tsp vanilla

1/8 tsp salt

2-2.5 cups sifted Allulose