Preheat oven to 350 degrees.
Grease the bottom and side rims of two nine-inch round pans and line the bottoms with parchment paper.
In a large mixing bowl, add sweetener, baking blend, cocoa powder, baking soda, baking powder, and salt. Blend in almond milk, melted butter (or coconut oil for dairy-free option), vanilla extract, 2 eggs and blend well. Slowly add in the cup of strongly brewed coffee (or water) until well mixed.
Pour the cake batter into the two prepared round cake pans and bake for 20-30 minutes until the cake is done. Let cake cool completely then remove from pans and place on a wire rack to cool before frosting.
This cake becomes more fudgy the longer it cools. Even better the second day.