Ingredients
CAKE:1-3/4 cups white whole wheat flour
1-1/2 cups coconut sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot water
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
FROSTING:
1 cup powdered xylitol
1/2 cup butter, softened
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons heavy cream
Melted semisweet chocolate for drizzling, optional
Instructions
Preheat oven to 350F. Lightly grease and flour two round 9-in cake pans.Prepare the cake layers: In a medium bowl, combine flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk buttermilk, hot water, oil, eggs, and vanilla until smooth.
Using a fine sieve, sift flour mixture into liquid, gently folding until smooth. (batter will be thin) Scrape batter into prepared pans and bake at 350F 22 to 23 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool cakes completely on a wire cooling rack, before frosting.
Prepare the frosting: In a medium bowl with an electric mixer, beat xylitol and butter on medium speed until creamy. Beat in cocoa powder, vanilla, and enough cream to achieve a creamy consistency. (add more cream if frosting is too thick)
Assemble the cake: Place on cooled cake layer on a serving plate, and fill with about half of frosting. Top with last cake layer and frost top and sides of cake with remaining frosting. Drizzle with melted chocolate for a decorative touch, if desired. Refrigerate cake 30 minutes, before serving.
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