<div data-type="blurb" data-id="99">Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰</div>~ Vixon's recipe for Chocolate Coffee Cake~IngredientsChocolate Coffee Cake<ul><li>2 cups all-purpose flour</li><li>2 cups granulated sugar</li><li>1 cup cocoa powder regular or dutch-processed</li><li>2 teaspoon baking soda</li><li>1 teaspoon baking powder</li><li>1 teaspoon kosher salt</li><li>3 eggs</li><li>1 cup buttermilk shaken</li><li>1 cup very hot coffee or 1 cup very hot water and 2 teaspoon of instant coffee or 1 teaspoon espresso powder</li><li>⅓ cup vegetable oil</li><li>1 teaspoon vanilla</li></ul>Chocolate Frosting<ul><li>8 oz quality chocolate bittersweet, dark, or semisweet bars or quality chips.</li><li>2½ sticks butter softened</li><li>1 cup powdered sugar</li><li>¾ cup dark cocoa powder regular can be substituted</li><li>1 teaspoon instant coffee</li><li>¼ teaspoon kosher salt</li><li>½ cup light corn syrup</li><li>2 teaspoon vanilla</li></ul>InstructionsChocolate Coffee CakePreheat the oven to 350°F. Prepare two 9-inch circle pans with a layer of parchment, then spray well with baking spray. For a parchment tutorial, see the link in the post above.In the bowl of a stand mixer or in a large bowl with hand beaters, combine all the dry ingredients on low until evenly mixed. Use a rubber spatula to help as needed.2 cups all-purpose flour,2 cups granulated sugar,1 cup cocoa powder,2 teaspoon baking soda,1 teaspoon baking powder,1 teaspoon kosher saltAdd all the wet ingredients. Mix on low until combined, scraping the sides and bottom well.3 eggs,1 cup buttermilk,1 cup very hot coffee,⅓ cup vegetable oil,1 teaspoon vanillaDivide batter evenly into prepared pans. Tap the pans on the counter a few times to release excess air bubbles.Bake on the middle rack for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean or with only a few small, moist crumbs.Allow to cool in the pan for 15 minutes, then flip onto a wire rack to cool completely.Chocolate FrostingIn a microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between until it is fully melted and smooth. Set aside to cool.8 oz quality chocolateIn a food processor, add butter, powdered sugar, cocoa powder, instant coffee, and salt. Pulse until smooth, thick, and creamy. Scrape with a rubber spatula.2½ sticks butter,1 cup powdered sugar,¾ cup dark cocoa powder,1 teaspoon instant coffee,¼ teaspoon kosher saltAdd corn syrup and vanilla. Pulse until just combined, then scrape the bowl.½ cup light corn syrup,2 teaspoon vanillaAdd the cooled melted chocolate. Pulse until just combined.

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