Cake: Preheat oven to 350 degrees. Whisk cocoa powder, oat fiber, Whey Protein Powder, Baking Blend, Sweetener, Baking powder, xanthan gum, and salt together. Set aside. Blend coffee, water, butter, eggs, and raspberry extract together. In a mixer bowl combine the wet and dry ingredients. Blend 2 minutes. Carefully fold in beaten egg whites. Line the bottom of the cake pans with parchment paper. Spray very well with Pam baking spray. Divide batter into 3 6-inch round baking pans. Bake for 23-25 minutes or until toothpick inserted in the center of the cake comes out clean. Remove cakes from baking pans. Cool completely. Raspberry Frosting: Optional…you can split each cake into two rounds. Spread a thin layer of the ChocZero Chocolate syrup on the cut side of 3 cakes. Put the cakes layers back together again. Cook the raspberries and water together for 1 minute. Cool slightly. Squeeze raspberry puree through a thin cloth. You should get slightly over 1/2 cup puree. In a mixer bowl combine cream cheese and raspberry puree. Whip until softened and smooth. Soften gelatin in 1/4 cup cream for 5 minutes. Add remaining cream to cream cheese mixture. Whip until fluffy and thickened. Add Gentle Sweet and Raspberry Extract. Whip until combined. Heat softened gelatin until syrupy and clear. With mixer mixing, slowly pour in softened gelatin. Scrap sides of bowl. Mix for 30 seconds. Place your first layer of cake on a plate, Spread a layer of frosting over the top, Repeat with the other two layers. With remaining frosting, frost the sides and top of the cake. Reserve about 1/2 cup to pipe a border along the bottom of the cake if desired. Ganache: Heat whipping cream and raspberry extract together until hot. Pour over chocolate chips. Allow to set for 2 minutes. Stir until silky smooth. Drizzle over the top and sides of the cake. Whipped Cream: Whip cream, Gentle Sweet and Xanthan gum until mixture has thickened. Garnish with whipped cream and fresh berries. 16 servings.

* I keep left over coffee in a jar in my fridge to add to chocolate cakes and to make iced coffee.