Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Chocolate Coffee Cake ~Ingredients:For Cake:1¾ cups flour2 cups sugar¾ cup cocoa powder1½ teaspoon baking soda1½ teaspoon baking powder1 teaspoon salt2 eggs1 cup milk½ cup vegetable oil2 teaspoon vanilla1 cup hot coffeeFor Icing:2⅔ cups icing sugar⅔ cup cocoa powder¼ cup butter¼ cup hot coffeeInstructions:Cake:Preheat your oven to 350°F.Prepare your baking rounds: Trace the bottom of your 8" rounds onto parchment paper. Cut the circles out, and then line the bottom of your pans with them. Spray the parchment and the sides of the rounds with cooking spray. Set aside.Combine the dry ingredients into a large bowl. Whisk until combined.Add the eggs, milk, oil, and vanilla. Slowly stir until just combined. Add the coffee, and stir until just mixed. There might be a few lumps - this is totally fine.Pour the batter (it should be quite runny) equally into each pan. Place in the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn upside-down on a cooling rack to get them out. Flip them right side up again and let them cool completely, then frost.Frosting:Combine the icing sugar, cocoa and butter in a large bowl. Using a stand mixer or a hand mixer, start on a low speed to mix the frosting. Gradually add the coffee, one tablespoon at a time. You may not need to use the full amount. Gradually increase speed until all the ingredients are combined, and the icing has a smooth and silky consistency

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