Stilt Boots

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Chocolate Coffee Cake~

Ingredients

Chocolate Coffee Cake

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup cocoa powder regular or dutch-processed

• 2 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 3 eggs

• 1 cup buttermilk shaken

• 1 cup very hot coffee or 1 cup very hot water and 2 teaspoon of instant coffee or 1 teaspoon espresso powder

• ⅓ cup vegetable oil

• 1 teaspoon vanilla

Chocolate Frosting

• 8 oz quality chocolate bittersweet, dark, or semisweet bars or quality chips.

• 2½ sticks butter softened

• 1 cup powdered sugar

• ¾ cup dark cocoa powder regular can be substituted

• 1 teaspoon instant coffee

• ¼ teaspoon kosher salt

• ½ cup light corn syrup

• 2 teaspoon vanilla

Instructions

Chocolate Coffee Cake

Preheat 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 salt

Add 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 vanilla

Divide 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 Frosting

In 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 chocolate

In 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 salt

Add corn syrup and vanilla. Pulse until just combined, then scrape the bowl.

½ cup light corn syrup,2 teaspoon vanilla

Add the cooled melted chocolate. Pulse until just combined.

.

.

.

.

.

.

.

.

.

.

DO NOT REUPLOAD