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1
Spray the inside of a 10-inch round cake pan with baking spray and set aside.
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2
Preheat oven to 350 degrees F.
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3
In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar replacement until pale yellow in color.
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4
In a small bowl, whisk the milk, egg substitute, and vanilla together.
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5
In medium bowl, combine the flour, cocoa powder, baking soda, espresso, and salt.
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6
With the mixer on low speed, alternate adding the dry and wet ingredients to the butter and sugar mixture, starting with the dry ingredients and ending with the dry ingredients.
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7
Scrape down the sides of the bowl occasionally to make sure all ingredients are well blended.
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8
Pour batter into prepared pan and bake for 1 hour, or until a toothpick comes out clean when inserted in the center.
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9
Remove cake from oven and allow to cool for 10 minutes before removing from pan.
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10
Remove cake from pan and set aside to fully cool before frosting.
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11
When cake is completely cool, frost as desired.
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12
Using the paddle attachment of an electric mixer, cream together the cream cheese, baking sugar replacement, and light butter until fluffy.
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13
In a small bowl, combine cocoa powder and espresso powder.
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14
Then slowly beat the cocoa powder mixture into the creamed cheese mixture.
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15
Add vanilla and beat until well blended.
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16
Stir in buttermilk, 1 tablespoon at a time, until frosting is a spreadable consistency.
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17
Frost cake as desired.
