Cake. Just the word makes me happy. Cake is always a go-to dessert for Nick. That boy loves his cake! We had some friends over for dinner last week and while looking for something delicious to make for dessert, I came across the recipe for this cake. Chocolate and espresso buttercream? Uh, yes please! The chocolate flavor is rich and the espresso buttercream tops it off nicely. The sliced almonds add just the right amount of crunch. A home run.
Make this cake.
You won’t regret it.
Mocha Almond Fudge Cake
(recipe adapted from Chloe’s Kitchen)
3 cups all-purpose flour (sub 3 cups Bob’s Red Mill gluten free all-purpose flour + 1 1/2 tsp xanthan gum)
2 cups evaporated cane juice
2/3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp kosher salt
1 1/2 cups coffee + 1/2 cup water, at room temp
1 cup canola oil
1/4 cup apple cider vinegar
1 T pure vanilla extract
Preheat oven to 350. Grease two 9-inch round baking pans and line the bottoms with parchment paper. In a large bowl, whisk together flour, evaporated cane juice, cocoa powder, baking soda and kosher salt. In a separate bowl, whisk together coffee, water, oil, vinegar and vanilla. Pour the wet mixture into the dry and mix with a rubber spatula until combined. Do not overmix. Fill each prepared baking pan with batter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for about 15 minutes, and then transfer to parchment-lined cooling rack to cool completely before assembling.
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp pure vanilla extract
3 T instant espresso powder dissolved in a 1/4 cup water
Using a stand mixer fitted with the whisk attachment, beat the shortening until smooth. Add powdered sugar and vanilla and beat to incorporate. Add 1 T of espresso liquid at a time, as needed, until it reaches your desired consistency. (I used 4 T) Beat on high for 2 minutes until fluffy.
Chocolate Fudge drizzle:
1/2 cup vegan semi-sweet chocolate chips
1/8 cup canned coconut milk, mixed well before measuring
1 T canola oil
Melt chocolate chips and coconut milk in the microwave. Whisk in oil until smooth.
1/2 cup sliced, raw almonds, lightly toasted
To assemble the cake, spread a generous layer of frosting on the first layer of cake. Place the second layer on top and spread the remaining frosting on top. Drizzle with chocolate fudge drizzle and sprinkle with toasted almond slices.
Cut yourself a big slice!