Espresso Chocolate Chip Cake

This Espresso Chocolate Chip Cake is for all the coffee & cake lovers! Did we mention it's lowcarb, sugar free, gluten free & grain free! 
 
What you need:
 
For the Cake:
  • 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:
  1. Preheat the oven to 325°F. 
  2. Tear open one bag of the Classic Yellow Cake Mix
  3. Mix in the dry ingredients; sugar free chocolate chips, espresso powder, and baking soda.
  4. Combine the egg, butter, milk, coffee, sour cream & extract until well blended. 
  5. Spray or butter your bundt pan or 8/9" cake pan & pour batter in. [Can make a layer cake by separating the cake better into two 8/9" cake pans]
  6. 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.
  7. Shut off and keep inside closed oven for 10 minutes. 
  8. Remove from the oven and let cool for 15 minutes before removing from cake pan.
  9. Invert onto a wire rack or serving plate and cool completely before frosting.
  10. Enjoy.