Espresso Chocolate Mini Cakes
Super decadent chocolate cake that is enhanced by a shot of Peet's Espresso
Servings: 2 Four Inch Mini Layer Cakes
Ingredients
Espresso Chocolate Cake
- 1 ¾ Cups All Purpose Flour
- 1 Cup Coconut Sugar
- ¾ Cup Unsweetened Cocoa Powder
- 1 ½ Teaspoon Baking Soda
- ¾ Teaspoon salt
- 2 Large Eggs at Room Temperature
- 1 Cup Almond Milk at Room Temperature
- ½ Cup Vegan Butter Melted
- 1 Tablespoon Vanilla Extract
- 1 Shot of Peet’s Ristretto with added boiling hot water to make 1 full cup.
Cocowhip Frosting
- 1 16oz Can Very Cold Coconut Cream
- 1 Tablespoon Vanilla
1 Cup Chestnut Marscapone Filling
Instructions
- Pre-Heat Oven to 350F. Grease and line four 4 inch cake tins and dust with each with cocoa powder. Set aside.
- In a large bowl mix the flour, coconut sugar, cocoa powder, baking soda and salt together and set aside.In a separate bowl mix the eggs, milk butter, vanilla. Add this mixture to the dry ingredients and mix until incorporated.Add in the cup of Peet’s Ristretto with the added water to the batter. It will be very runny, but that is a good thing.
- Equally pour the batter into each of the tins and bake for 25-30 minutes. Let them cool in the tins for 10 minutes and then take them out of the cake tins and cool the cakes to room temperature on a wire rack.
- To make the coco whip place the cold coconut cream and vanilla in a stand mixer and whip until fluffy.
- To decorate lay one chocolate cake layer on a cake stand and cover with some Chestnut mascarpone filling. Add another layer on top and cover with some coco whip. Place some Christmas Spice Cookies on top to decorate.