Mocha Espresso Cake
🍽️ Indulge in the rich, velvety flavors of this Mocha Espresso Cake. With a chocolatey inside and coffee crème frosting, this dessert is perfect for any coffee lover!
Ingredients:
Cake
Dry
4 1/2 cups flour 🍚
3 cups sugar 🍬
1 1/8 cup cocoa powder 🍫
1 1/2 teaspoon baking soda 🥄
1 1/2 teaspoon salt 🧂
Wet
3 cups canned coconut milk light (one and a half 13.66oz can) 🥥
1 1/2 cup canola oil 🛢️
6 tablespoons apple cider vinegar 🍏
3 tablespoons vanilla extract 🍦
7 1/2 teaspoons espresso powder ☕️
Frosting
2 cups non-hydrogenated vegetable shortening
6 cups powdered sugar 🍭
6 tablespoons espresso powder ☕️
1/2 cup water (add 1 tablespoon at a time till frosting is desired consistency) 💧
Instructions:
1️⃣ Preheat oven to 350°F (175°C). Grease three 9" (or 8") cake pans, and line with parchment paper (cut a circle the size of your cake pan) 🍰.
2️⃣ In a large bowl, mix all dry ingredients until evenly mixed 🍚.
3️⃣ Give coconut milk a good shake, and then mix all wet ingredients in a separate bowl 🥥.
4️⃣ Add wet mixture into dry mixture and mix until just incorporated. Pour batter into pans and bake at 350°F (175°C) for 30-35 minutes, until a toothpick stuck in the center comes out with just a few crumbs 🍫.
5️⃣ For the frosting, cream shortening in a large bowl 🥥.
6️⃣ Add powdered sugar, water, and espresso powder ☕️.
7️⃣ Cream frosting with an electric mixer. Espresso dots should remain in frosting mixture when done 🍦.
8️⃣ Once the cakes are cooled, frost them with the espresso frosting. Enjoy this delightful Mocha Espresso Cake with a perfect balance of chocolate and coffee flavors 🍰.
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