Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Preparing the cake mix: Using a handheld or stand mixer fitted with a whisk attachment mix the oil, eggs, and vanilla together on medium-high speed until homogenous. Add the buttermilk and mix thoroughly. Now add the LaStevia chocolate cake mix into this wet mix, then add the hot coffee (or hot water), and whisk or beat on low speed until the batter is completely homogenous. (Batter will look thin compared to other usual cake mixes).
Bake: Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Then add LaStevia icing mix, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add more LaStevia icing mix if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. Normally a pinch of salt is enough.
Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Now your cake is ready to be served. Enjoy with your near and dear
Cover leftover cake tightly and store in the refrigerator for up to 5 days.