Grain free Chocolate Cake with Mocha Buttercream recipes

Ingredients

• 2¾ cups lightly packed finely ground almond flour
• ¾ cup tapioca flour
• 1 cup plus 2 tablespoons cocoa powder (Dutch processed preferred)
• 1½ teaspoons espresso powder
• 1½ teaspoons baking soda
• ½ teaspoon flaky sea salt
• 1 cup honey
• ½ cup raw or coconut sugar
• ¼ cup plus 2 tablespoons melted ghee or butter
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 6 large eggs
• 4 sticks (2 cups) unsalted butter, at room temperature (I use Kerrygold)
• 1.5 ounces unsweetened chocolate, melted
• 1-2 tablespoons espresso powder dissolved in a splash of hot water*
• 1 tablespoon plus 1 teaspoon vanilla extract
• 1 tablespoon plus 1 teaspoon unsweetened cocoa
• ¼ teaspoon sea salt
• 6 cups powdered sugar
• About 20 chocolate-covered coffee beans

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