Mocha Almond Fudge Cake

This delicious cake didn't last long in my household! A choclety fudge cake base is complimented by a creamy, thick, rich coffee flavoured icing, and made extra special by the addition of roasted almonds. Definiently worth making again!

The recipe makes 2 9 inch-round cakes and is designed to be layered with filling on the top and middle, however i halved the recipe and made just one cake, and iced the sides as well as the top.

The recipe is from Chloe's Kitchen - Chloe Coscarelli

Chocolate Cake

3 cups all purpose flour

2 cups sugar

2/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1 tsp salt

2 cups cold coffee or water

1 cup canola oil

1/4 cup white or apple cider vinegar

1 T pure vanilla extract

Mocha Frosting

1 cup nonhydrogenated begetable shortening

3 cups powdered sugar

1 t pure vanilla extract

3 T instant expresso powder dissolved in 1/4 cup water (i used one tablespoon (australian) of normal coffee for half the recipe and found it plenty strong enough)

Chocolate Fudge Sauce

1 cup semisweet chocolate chips

1/4 cup canned coconut milk, mixed well before measuring

2 T canola oil

To make the chocolate cake:

1. preheat the oven to 350 degees. Lightly grease two 9-inch round cake pans or one 9x13 inch pan and line the bottoms with parchment paper.

2. In a large bowl, whist together flour, sugar, cocoa powder, baking soda and salt.

3. In a seperate bowl whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined, do not overmix.

4. Fill each prepared cake pan evenly with batter. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out almost clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes compleately before assembly. (Note: i had to cook the cake for about 40 minutes)

To make mocha frosting:

1. using a handheld or stand mixter, beat the shortening until smooth. With the mixer running on low, add powdered sugar and vanilla and beat to incorporate. Add 1 tablespoon of espresso liquid at a time as needed until it reaches desired frosting consistency and espresso flavour. Beat on high for 2 more minutes until light and fluffy.

to make the chocolate fudge sauce:

melt the chocolate chips and coconut milk in a double boiler or microwave. whisk in oil until smooth.

1/2 cup almonds, toasted and rouchly chopped for garnish