Experience pure indulgence with our Chocolate Espresso Cake with Mocha Frosting. Made using Inspiration Baking-Chocolate Cake Flour Blend, this dessert is a harmonious blend of rich flavors and textures. The moist and tender chocolate cake serves as a perfect base, while the bold espresso and velvety dark chocolate notes in the mocha frosting create a heavenly combination. With each bite, you'll savor the irresistible allure of cocoa and coffee, making this cake an unforgettable, delectably yummy treat.
This flour blend will also make other delicious recipes with just a few tweaks! Check out our recipes!
SERVINGS: 16 Cake Slices
PREP TIME: 1 HRS
COOK TIME: 45 MIN
TOTAL TIME: 1 HRS 45 MIN
INGREDIENTS
Chocolate Expresso Cake
2 Tablespoons Expresso Powder
1/2 Cup Butter or Margarine (softened) or Oil
2 Teaspoons Vanilla Extract
3 Large Whole Eggs or Egg Substitute
1 Tablespoon Apple Cider Vinegar
1 1/4 Cup Half and Half or Milk of Your Choice (not water)
(optional) 1/4 Cup Mini Chocolate Chips
Mocha Latte Frosting
3 Cups Heavy Whipping Cream
3/4 Cup Unsweetened Cocoa Powder
3/4 + Cup Powdered Sugar
3 Teaspoons Expresso Powder
1 1/2 Teaspoons Vanilla Extract
DIRECTIONS
Make the Frosting
Place a mixing bowl with the wire whisk attachment in the freezer for at least 30 minutes before the cake is in the oven.
Remove the bowl and attachment from the freezer. Add the 3 cups of heavy whipping cream to the bowl and whip on medium, then high until soft peaks form. Add the vanilla and mix to incorporate about 20 seconds. Slowly add unsweetened cocoa powder, powdered sugar, and Espresso Powder to the whipped cream until well blended.
Place in the refrigerator until ready to frost the cake.
Make the Cake
Preheat your oven to 350° F.
In the meantime, mix the dry ingredients together with a hand wire whisk. Then sift together to take out any lumps. Set aside until ready to use.
Grease your two 8-inch or 9-inch round cake pans with non-stick spray oil (or, if you don't have non-stick oil, oil the pans and then dust with tapioca flour).
Using your stand mixer, cream the vanilla extract with either the butter, margarine, or oil.
Add half and half (or milk of your choice), eggs, and apple cider vinegar. Blend on low for about 1 minute until well-mixed. If you use butter, expect the mixture to be a little chunky.
Add the dry mixture into the wet ingredients and beat on low until the ingredients are moistened. Scrape the bowl. Increase the mixer speed to medium-high for 1-2 minutes until well-blended. Then, if you are using the mint mini chocolate chips, stir them in by hand until well-blended.
Pour the cake batter into your prepared cake pans.
Bake 20-25 minutes. Insert a toothpick into the center of your cakes. The toothpick should come out fairly clean when the cakes are well-baked.
Remove the pans from your oven and cool for 10 minutes on your wire rack. Take the cakes out of the pans and place them on parchment paper spread over the wire rack. Allow to cool completely before frosting.
Directions for Frosting the Cake
Remove from the refridgeratorat the time that you are ready to frost the cake. Spread the Mocha Latte Frosting over the top of the first layer of cake with your pastry knife, making sure some of the frosting sticks out over the cake edges (to aid in frosting the sides later).
Place the second layer on top of the first and, again spread about 1/3 (or 1/4 for 3-layer) of the frosting on the top. Use what remains of the frosting to coat the outside of the cake.
Put your Yummy Chocolate Expresso Cake with Mocha Latte Frosting into your refrigerator for 30 minutes before serving. Once you have sliced and served the cake, cover any remaining with plastic cling wrap so it won't dry out and put it back in the refrigerator. You can also freeze the remaining cake whole or by the slice in plastic cling wrap or in airtight storage containers.
NOTES:
Egg substitude recommended is Flaxseed Meal equal to 4 eggs. Follow directions.
This cake freezes VERY well. I even think it tastes better if you freeze it cause it locks in the moisture! Just make sure to let it completely cool and then you can saranwrap it and place it in the freezer.
These can easily be made into cupcakes and also freeze fabulously.
Never leave these in the fridge in an unsealed container.
You can also make this a 3-layer cake if using 8" cake pans. Layers will be thin, but there is enough frosting to frost all 3 layers.
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