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Mocha Espresso Cake

Savoring Spoon
Velvety Mocha Espresso Cake, chocolate inside and coffee creme outside!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Servings 22

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
     

    Cake

    • Preheat oven to 350F. Grease three 9" (or 8") cake pans, and line with parchment paper (cut a circle the size of your cake pan)
    • Mix all dry ingredients in a large bowl until evenly mixed. Give coconut milk a good shake, and then mix all wet ingredients in a separate bowl.
    • Add wet mixture into dry mixture and mix until just incorporated. Pour batter into pans and bake at 350F for 30-35 minutes, until a toothpick stuck in the center comes out with just a few crumbs.

    Frosting

    • Cream shortening in a large bowl
    • Add powdered sugar, water, and espresso powder.
    • Cream frosting with an electric mixture. Espresso dots should remain in frosting mixture when done.

    Notes

    Recipe is for a 3 layer 9 " cake. For a 2 layer cake multiply each ingredient amount by 2/3
    To assemble the cake, first level each layer, then stack with frosting in between. Then do crumb coat, and ice the rest of the cake. Decorate the shell border and swirls with wilton tip 4B. See cake and cupcake tutorials page for detailed decorating instructions.