Expresso Chocolate Cake with Mocha Frosting (Gluten-Free)

Experience pure indulgence with our Chocolate Espresso Cake with Mocha Frosting. Made using Inspiration Baking Mixes- Chocolate Cake Mix, 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 mix 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

• 1 Pouch (16 ounces) Inspiration Baking Mixes- Chocolate Cake Mix

• 2 Tablespoons Expresso Powder

• 1/4 Cup Butter or Margarine (softened) or Oil

• 2 Teaspoons Vanilla Extract

• 3 Large Eggs

• 1 Tablespoon Apple Cider Vinegar

• 1 1/4 Cup Half and Half or Milk of Your Choice (not water)

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 Cake

1. Preheat your oven to 350° F.

2. 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). [Note: although the cake layers will be thinner, this cake can be made with three layers by adding a third cake pan].

3. Using your stand mixer, cream the vanilla extract with either the butter, margarine, or oil.

4. 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.

5. Add the expresso powder to the Inspiration Baking Mixes- Chocolate Cake Mix and whisk together.

6. 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.

7. Pour the cake batter into your prepared cake pans.

8. 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.

9. 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.

Make the Frosting

1. Mocha Latte Frosting over the top of the layer with your pastry knife, making sure some of the frosting sticks out over the cake edges (to aid in frosting the sides later).

2. 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.

3. 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.

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NOTES:

- 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.

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